smok­ing fish

The Field - - LETTERS -

As an en­thu­si­as­tic and ex­pe­ri­enced home smoker, may I of­fer my ad­vice (Smoke gets

in your pies, July is­sue). Cold smok­ing is in­fin­itely su­pe­rior to hot smok­ing and is not in any way com­pli­cated.

A smok­ing ves­sel can be made out of al­most any­thing but if buy­ing I rec­om­mend PEETZ, which gives you the space to hang a whole salmon side. It comes with a hot-smok­ing el­e­ment that I don’t use apart from hot-smok­ing pheas­ants.

You will strug­gle to beat a Proq Smoke Gen­er­a­tor (avail­able from hotsmoked.co.uk), a stain­less maze that burns from the out­side in­wards and gives 12 hours plus of gen­tle smoke. They cost about £40. Buy two small ones rather than one large.

The next step up is the Smokai gen­er­a­tor, which pro­duces a lot of smoke but needs a heavy-duty air pump and clean­ing is a bit of an is­sue.

Com­ing from Grimsby – the fish cap­i­tal of England – I felt hugely com­pli­mented when one of our lead­ing fish mer­chants said he prefers my smoked salmon to what is avail­able com­mer­cially. I am happy to share my knowl­edge.

Stephen Ede, by email

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