Just found your channel, thanks for a great video. Recently started cold smoking salmon with great luck, but I'm wondering about other types of fish. Have been experimenting with Pollock both cold and hot, eventually finished off with a hot cook. Both came out great, wondering your thoughts on white fish like cod or Pollock or haddock. Would you brine versus cure? I'm leaning toward hot smoking except for the salmon. All the best, cheers!
Hi, thanks for the comment. I think I would brine pollock or cod.. then hot smoke. I think the brine would firm it up a bit too. Let us know how you get on. Also maybe try different woods, ie apple etc
Love watching your videos fellas, lots of variety keeps it fresh…
Thanks mate glad you enjoy them 👍
Delicious....great video. Well done......smoked whiting next? 😂😂🐟🐟
Hmm never thought about that before 😂
Outstanding Vid' mate....Thank U !
Thanks mate
I know what Iam going to have for breakfast now!
Quality video!
Thanks mate
Just found your channel, thanks for a great video. Recently started cold smoking salmon with great luck, but I'm wondering about other types of fish. Have been experimenting with Pollock both cold and hot, eventually finished off with a hot cook. Both came out great, wondering your thoughts on white fish like cod or Pollock or haddock. Would you brine versus cure? I'm leaning toward hot smoking except for the salmon. All the best, cheers!
Hi, thanks for the comment. I think I would brine pollock or cod.. then hot smoke. I think the brine would firm it up a bit too. Let us know how you get on. Also maybe try different woods, ie apple etc
Do you eat the small bones? Or pick around them?
Up to personal preference really some people like them some don’t