Smart tips for smoking and drying fish

Almost all species of fish respond well to curing and smoking, especially oily fish such as salmon and eel. If you're considering smoking your own fish, consider the following tips.

• Fish should be cleaned and dressed as soon as it is caught, then kept on ice until processed.
• Less juicy fish should be basted often while smoking to prevent them from drying out.

Fish for cold smoking should first be cured to extract surplus moisture and firm the flesh.

• Soak the dressed fish in 500 grams (one pound) salt per three litres (about three quarts) of water for half an hour, then brine cure for two to four hours.
• Rinse well in fresh water, remove any lumps of salt with a stiff brush and hang fish to dry in a warm, shaded, well-ventilated place.
• When the surfaces of the fish are absolutely dry, put them in the smokehouse. The length of their stay there depends on your personal taste.
• Fish are usually best eaten within a week so 24 hours of cold smoking should be sufficient. Depending on size and thickness fillets should be the first ready; steaks may require a few extra days.
• In either case, expose the fish to light smoke by keeping the vent open for the first third of the total smoking period and then increase the density of the smoke, keeping the temperature in the smoke chamber below 30°C (86°F).

If you hot smoke fish, do not cure them first as combined curing and smoke cooking will make them dry and tough.

• For added flavour, soak fish briefly in your favourite marinade or rub them with seasoned salt before placing them in the smoke chamber.
• Hold the temperature at about 35°C (95°F)for the first two to four hours and then gradually increase it to 65°C (149°F) until the fish's flesh is flaky.
• Eat the fish immediately or wrap them in aluminium foil and place them in the refrigerator to cool down.

Drying and smoking fish might be easier than you think. Get started with these tips and create a delicious dish the whole family will enjoy!