So once the initial dust is lit and the candle removed, it continues to smolder on its own? Why do you slice the fish before vacuum packing? Why not vacuum pack it whole? Great video!
Yes it smoulders as long as there is air and it is dry. I slice then pack so it can be eaten as soon as opened. Also if I give to friends they won’t/ can’t slice it .Thanks for your compliment.
Thank you for the video. Pretty much identical to what I've been doing for a while for cold smoking salmon and I've had outstanding results. Do you cold smoke any other types of fish? Have experimented with other fish such as Pollock and wound up having to finish with a hot smoke it just wasn't coming out as well as the salmon was. Wondering about your input and experience on other varieties of fish such as herring. My understanding is the cold smoked herring still should be further cooked or poached in one way or another. Would appreciate your advice. Cheers!
Thanks for your input.Glad to hear you have good results with your Salmon. I haven’t tried smoking any other fish so can’t help I’m afraid but I think you are correct in that the herring/kipper is cooked after it has been cured and cold smoked.Good luck!
ThAts gorgeous! Looks like a Thomas the tank engine train with two coaches and a steam train. That must be hard for the steam engine to go backwards. Is it true that tank engines have to push coaches backwards? The coaches would’ve got derailed.
Thanks for the video, I also use 50:50 salt suger ratio for hot smoking fish (arctic charr), just make sure temp does not go over 50°C, otherwise you get white proteins on surface. Always wanted to to try cold smoking. Cheers form north Iceland.
Does it matter what time of year you smoke it ? Isn't fish meant to be kept below a certain temperature for cold smoking? I heard cold smoking is normally done when the temps are lower ?
Absolutely , but it’s not critical. In the summer I often smoke them overnight and always avoid direct sunlight at any time. If necessary I sometimes pour water over the smoker to keep it cool!
Hi Roland. Slicing is easier with a long bladed knife (about 30cms) - this means fewer strokes and a neater cut. One with a scalloped edge is best. You can pay a small fortune for some but not really necessary. Good luck.
My knife is v old , it was my dad’s. Wooden handle , no maker’s mark I’m afraid. To avoid the dust going out try microwaving for a minute or so in 2 batches. Check there is some air circulation, I find beech is better than oak at not going out. Good luck
Hi Ronald. Thank you for the comment. There are no vents on the door, there is a plastic window in the front. The cabinet has a vent at the top for hot smoking but I block it for cold smoking ,the smoke just leaks out and this seems to be adequate.
Really enjoyed the video and followed the instructions but hit a problem; I couldn't get the wood dust to continue smoldering. I tried microwaving the wood dust for 3 minutes as suggested but it made no difference. This is my first time so realize that it is most likely a mistake on my behalf and not the instructions but seemed like it would be the easiest bit. Any ideas what I may have done wrong? I was using a tea light to start the smouldering.
Hi Steve, I can only think there was insufficient air circulating somehow. Another thought is to stir the dust during the microwave and let the steam out. Good luck
Brilliant top class layout. As a southern region ‘Withered Arm modeller I have to say the detail in your layout is spot on. Just a minor suggestion, the Exmouth Junction concrete footbridge would look more in place than the one on your station. Well done, great video.
I really like your video. I’ll follow it step by step doing my own trout smoked. Can you let me know the amount of salt and sugar that I have to use per pound of fish? I don’t want to be too salty or so. Thank you very much.
Hi Dan , thanks for your comments. I don’t measure the amount of cure I just cover the fish with it. The amount is not critical as long as you use enough. The length of time is the main factor. The salt comes out in the washing and the fish shouldn’t taste salty. Good luck
Hi Grzegorz , the blade is 30cms long and scalloped. I don’t know the brand it was my dad’s. I sharpen it regularly and rinse the blade at intervals whilst slicing to keep it cutting smoothly. Good luck
@@FrederickPlace dont take me the wrong way that is some quality food you made man. i appreciate all the detail in your video. It would just break my balls to try to make something so perfect
thank you for this level of detail, watching this from Thailand, however, good fish is pretty scarce and the wood is very acrid. Most local fish look like something from the Cambrian ages. I've been enlightened by your video, the smoker looks doable as our builder is an expert welder. We do have abundant large prawns here fresh from the sea. I suppose I have to adapt more but I miss trout and salmon.
They cure anchovies for upto 12 months, so I assume you can leave them in the brine until you want to eat them, rather than use plastic to vacuum pack them.
Really nice tutorial- useful and all worked extremely well first time we tried it. But where did you get those nice trays and lids- been struggling to find something wide and long enough but also shallow enough to stack with lid on. Pointer appreciated if you can remember!
Hi Tony - glad it went well . I got the trays from Hobbycraft. I expect they are still available. They had handles but wouldn’t fit in the fridge so I cut them off and they just fit. Best of luck
@@FrederickPlace fantastic... Hobby craft next stop! Thanks so much for quick response. If you're ever in Northumberland, come and have day on reservoir as thanks.
Did you catch those trout?
Yes - I think supermarket trout are too small to smoke
@@FrederickPlace Nice! good size ones
Well done! Ty
I used to have erratic results using this method. Now I use the equilibrium method with consistent results.
What an excellent video.
looks like a lot of wasted fish
Great job! How long will it hold in a freezer?
Thanks. With the vacuum freezer bags it won’t lose flavour for at least 6 months. If using thin bags then less so.
Too much salt & you waist a lot of fish by getting rid of the top layer
So once the initial dust is lit and the candle removed, it continues to smolder on its own? Why do you slice the fish before vacuum packing? Why not vacuum pack it whole? Great video!
Yes it smoulders as long as there is air and it is dry. I slice then pack so it can be eaten as soon as opened. Also if I give to friends they won’t/ can’t slice it .Thanks for your compliment.
Good video, thanks for making it.
Very enjoyable - thank you for sharing! 👍
Excellent video. I keep coming back to it every year as a reminder
fabric gloves ^^ seriously?
The glove is cut proof for filleting. That knife is so sharp!
@@FrederickPlace, dude, your cure is even noobish than your cutting skills
Thank you for the video. Pretty much identical to what I've been doing for a while for cold smoking salmon and I've had outstanding results. Do you cold smoke any other types of fish? Have experimented with other fish such as Pollock and wound up having to finish with a hot smoke it just wasn't coming out as well as the salmon was. Wondering about your input and experience on other varieties of fish such as herring. My understanding is the cold smoked herring still should be further cooked or poached in one way or another. Would appreciate your advice. Cheers!
Thanks for your input.Glad to hear you have good results with your Salmon. I haven’t tried smoking any other fish so can’t help I’m afraid but I think you are correct in that the herring/kipper is cooked after it has been cured and cold smoked.Good luck!
@@FrederickPlace Thank you for your quick response. All the best.
ThAts gorgeous! Looks like a Thomas the tank engine train with two coaches and a steam train. That must be hard for the steam engine to go backwards. Is it true that tank engines have to push coaches backwards? The coaches would’ve got derailed.
Thanks. The 2 carriage is accurate - there are duplicate controls in the rear carriage for the engine when going backwards.
All about Trout no Doubt.
Great input! Like this calm way to prepare food.
Very Nice video. Thanks
Thank you for making this video, teaching and not telling! This video will teach for years to come.
Thanks for the video, I also use 50:50 salt suger ratio for hot smoking fish (arctic charr), just make sure temp does not go over 50°C, otherwise you get white proteins on surface. Always wanted to to try cold smoking. Cheers form north Iceland.
The best video on te subject Thank you. Excellent instruction
GREAT LAYOUT LOVE THE RIDES
Clear and precise ~ Really enjoyed your video and great narration voice . Well done Thank you
Does it matter what time of year you smoke it ? Isn't fish meant to be kept below a certain temperature for cold smoking? I heard cold smoking is normally done when the temps are lower ?
Absolutely , but it’s not critical. In the summer I often smoke them overnight and always avoid direct sunlight at any time. If necessary I sometimes pour water over the smoker to keep it cool!
Way too much salt.
Hi can you tell me where you got your smoker please?
Hi Karen. The same one is available on EBay £219 - good luck
ps, What’s the overall size ?
Thank you for your comment. It is about 5 x 3 metres
Very nice layout in operation and scenery. Well done ,, x The Bigfella x
Absolutely fantastic. Thank you.
Thanks for this gem of a video 🔥
Hi, can you advise me on the best knife for slicing please.
Hi Roland. Slicing is easier with a long bladed knife (about 30cms) - this means fewer strokes and a neater cut. One with a scalloped edge is best. You can pay a small fortune for some but not really necessary. Good luck.
@@FrederickPlace Thanks very much..what is the make of your knife? ... also, my smoke generator tends to go out after a while...any tips ?
My knife is v old , it was my dad’s. Wooden handle , no maker’s mark I’m afraid. To avoid the dust going out try microwaving for a minute or so in 2 batches. Check there is some air circulation, I find beech is better than oak at not going out. Good luck
Great straight forward video.... clear and simple explanation on the process! Thanks for posting!
Great video thanks. Can you tell me if that is a vent on the door to let smoke out please?
Hi Ronald. Thank you for the comment. There are no vents on the door, there is a plastic window in the front. The cabinet has a vent at the top for hot smoking but I block it for cold smoking ,the smoke just leaks out and this seems to be adequate.
@@FrederickPlace Thanks for your prompt reply !
Hi Well that's a really nice layout you have there. It is a shame there is only the one video here though. Really nice, thank you Dave.
Recently started cold smoking and after spending countless hours reading and watching videos, this is the best yet. Thank you.
Thanks so much for this ...👌🏼😀🙏🏼
Really enjoyed the video and followed the instructions but hit a problem; I couldn't get the wood dust to continue smoldering. I tried microwaving the wood dust for 3 minutes as suggested but it made no difference. This is my first time so realize that it is most likely a mistake on my behalf and not the instructions but seemed like it would be the easiest bit. Any ideas what I may have done wrong? I was using a tea light to start the smouldering.
Hi Steve, I can only think there was insufficient air circulating somehow. Another thought is to stir the dust during the microwave and let the steam out. Good luck
Also I use a small blowtorch these days - it is quicker and easier. Well worth trying
Great video. Going to give it a go
Brilliant top class layout. As a southern region ‘Withered Arm modeller I have to say the detail in your layout is spot on. Just a minor suggestion, the Exmouth Junction concrete footbridge would look more in place than the one on your station. Well done, great video.
Thank you v much - good suggestion
Awesome man, thank you so much!
I really like your video. I’ll follow it step by step doing my own trout smoked. Can you let me know the amount of salt and sugar that I have to use per pound of fish? I don’t want to be too salty or so. Thank you very much.
Hi Dan , thanks for your comments. I don’t measure the amount of cure I just cover the fish with it. The amount is not critical as long as you use enough. The length of time is the main factor. The salt comes out in the washing and the fish shouldn’t taste salty. Good luck
What type of the knife are you using ,,,how long and what brand is the knife? Thanks.
Hi Grzegorz , the blade is 30cms long and scalloped. I don’t know the brand it was my dad’s. I sharpen it regularly and rinse the blade at intervals whilst slicing to keep it cutting smoothly. Good luck
great video but i feel like the amount of work going into that tiny bit of final product is excessive
Yes I agree it is a lot of work which explains how expensive the final product is to buy !
@@FrederickPlace dont take me the wrong way that is some quality food you made man. i appreciate all the detail in your video. It would just break my balls to try to make something so perfect
Great layout
thank you for this level of detail, watching this from Thailand, however, good fish is pretty scarce and the wood is very acrid. Most local fish look like something from the Cambrian ages. I've been enlightened by your video, the smoker looks doable as our builder is an expert welder. We do have abundant large prawns here fresh from the sea. I suppose I have to adapt more but I miss trout and salmon.
Best of luck. I hope you can source some decent wood dust. Those prawns sound good esp in a curry.
They cure anchovies for upto 12 months, so I assume you can leave them in the brine until you want to eat them, rather than use plastic to vacuum pack them.
I did this and found it a bit too salty.
Cool video mate
Very much enjoyed that, and a simple thank you hardly seems enough for the amount of work you've done. I think I want to live there.
Thank you v much. I think the river was the most challenging but the fishing is good
Really nice tutorial- useful and all worked extremely well first time we tried it. But where did you get those nice trays and lids- been struggling to find something wide and long enough but also shallow enough to stack with lid on. Pointer appreciated if you can remember!
Hi Tony - glad it went well . I got the trays from Hobbycraft. I expect they are still available. They had handles but wouldn’t fit in the fridge so I cut them off and they just fit. Best of luck
@@FrederickPlace fantastic... Hobby craft next stop! Thanks so much for quick response. If you're ever in Northumberland, come and have day on reservoir as thanks.
@@bravozulucomms Thanks for invite. Lovely part of the country - best wishes
Best smoking trout video I have ever seen on TH-cam thank you Sir David Attenborough
V kind. Glad you enjoyed it, thank you