While originally devised as a method of preserving fish, smoking also adds a
different dimension to the taste and texture. There are two basic methods of
smoking fish:
• Cold smoking– The most commonly used technique; smoke gently infuses the fish
without cooking it, e.g. smoked Salmon.
• Hot smoking– Uses smoke hot enough to cook the fish, e.g. Kippers, Bloaters
and Mackerel.
The most popular species for smoking is Salmon. One of the advantages farmed
Salmon has over wild is its higher and more consistent oil content, which makes it
ideal for smoking. Whole skin-on salmon fillets are cured with salt and sugar for 14
hours, then washed and rested for 24 hours before being smoked for 9-10 hours
over a cold smoke from a hard wood (usually oak and beech). They are then
allowed to cool before being prepared to the required specification. However, the
most important part of this process is not the smoking, but the curing.
This is where the smoker has to ensure there is exactly the right amount of salt in
the finished product – and they all have their secret recipes! Smoked Salmon is
clearly something every chef has a strong opinion on. As well as Salmon, other oil-
rich fish are well suited to the process such as Trout, Mackerel and Herrings
(Kippers). Halibut, Tuna, Marlin, Sturgeon, Scallops, Mussels, Oysters and Prawns
also work well as do Eel fillets, though they are extremely rich.
Although not oil-rich, Haddock takes the smoking process especially well, and cold
smoked fillets provide the basis of any great kedgeree or fish pie. The bright yellow
colour often associated with Smoked Haddock is a dye, historically used to
compensate for a reduced smoking time, which lowered the cost. While dye is still
used, there is increased demand for natural Smoked Haddock, which has a subtle,
beige colour.
Finnan Haddock originated in the Scottish fishing village of Findon, where whole
fish were headed, gutted and split open leaving the backbone and tail intact, then
soaked in brine before cold smoking over peat. Arbroath Smokies are small whole
Haddock, gutted and headed, which are dry salted and hot smoked. Cod is also
smoked, but is not as popular as the sweeter flavoured Haddock.
See also the Seafood Science and Manufacturing Technology gallery for more
information on the processes of preserving seafood.
