COLD Smoked Pollock - Method used for Cod & Haddock
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- เผยแพร่เมื่อ 12 พ.ค. 2023
- Cold Smoked Pollock - But this method is universal.
Transforming this lovely white Pollock with a light salt brine cure and a gentle cold smoke over Oak and Beech wood takes this from the ordinary to the extraordinary!
The method I use in this video can be applied to ALL white fish and will give you consistently good results that will impress. Pollock is a lovely white fish and comes in a lot cheaper than cod or haddock making this relevant in these expensive and demanding times.
Cured in a light brine for 40 minutes and cold smoked for 18 hours turns this fish into a lovely addition to a Kedgeree, fish pie or (Poached and combined with a lightly scrambled egg) Breakfast. I hope you like this and please let me know what you think. Enjoy.
#fish #pollock #smoking #smokedfish #coldsmoking #cod #haddock #kedgeree #fishpie
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As per usual first class informative no nonsense video.
Many thanks 🙏
Thanks a lot, the best video I have seen about cold smoking fish
You’re most welcome. Thanks 🙏
Най после попаднах на рецептата, която ми е необходима!☺ Буквално се измъчих с неадекватници! Сърдечно благодаря и поздрави от България🇧🇬👍👍👍
cheers friend. 👍🐟
Brilliant, brilliant video! Exactly what I was looking for. One of my great treats visiting the UK is smoked haddock, especially a finnan haddie pie. We can get almost everything here in the US. Smoked haddock simply does not exist (nor do fresh or frozen langoustines, anywhere at any price). Once or twice a year you may see fresh Alaskan haddock, but it is a rarity. I've been making smoked salmon and grav lax for years. I recently tried cold smoking the salmon (I have the same dust smoker you have, only mine is circular. Spiral actually...), and the results are amazing. The fish never makes it to the freezer. And I've just learned than one of our fancier food stores carries frozen haddock. And there was your video, just waiting for me. Excellent advice about the brining. Let me point out that the stronger the concentration the brine, and the longer you soak the fish, the harder and saltier the end product will be. I really liked your 3 concentration discussion. Also, the brine can be flavored with herbs, citrus zest, spices. Final word, when I do my salmon, after you blot it dry, try rubbing a bit of neutral vegetable oil or nut oil on the fish. I love hazelnut oil, just a few drops to get the fish glistening. You get a better pellicle, and better smoke absorption. Again, thank you so much for these lessons, your efforts are greatly appreciated!
thanks 🙏
Well done,
thanks
Looks like great alternative for making Cullen Skink if you can’t get smoked haddock
definitely 👍
That Pro Q cold smoker is brilliant - I started with the small one many years ago but this larger one is far better, produces more smoke, burns for around 12 hours and never goes out as long as you dry your wood in the microwave - not for more than a couple of minutes though as mine once caught fire!
only dry your dust in a low temp convection or fan oven(100c) with the oven door ajar. fill your smoke generator and place it on a baking tray. Failing that have a fire extinguisher to hand 🧯🧯😂
@@Coldsmoking 👍
That looks delicious Turan.
I’ve only tried cold smoked salmon so far as far as fish is concerned.
If I see some thick cod loins in the supermarket I might give them a go?
I used to go fishing in the channel out of Brighton marina and have had some nice pollock and cod before but not been out for years now
you wont be disappointed
Hi Turan
Thanks so much for this - the pollock has worked well and we have been using it in an excellent baked pasta dish with our cold smoked cheddar and truffle (oil) a great combo and a lot more economical than smoked haddock!
We smoked some more today and included a couple of seabass fillets. I am assuming that as this was just a light brine the seabass would need to be cooked / hot smoked rather than used like smoked salmon?
Thanks again
Mark
That sounds great! 👍 The sea bass will require cooking but not too much! can be cold smoked and then gently poached like haddock and perhaps served for breakfast with a poached egg and hollandaise 👍🐟
@@Coldsmoking - I am thinking of gently ‘steaming’ on a hot wooden plank on our Big Green Egg!! Thanks again!!
you’re welcome 👍
great video and i came across it by accident after looking up " cold smoking pollock " i cold smoke lots of salmon so im guessing but can you eat cold smoked white fish just like salmon or would you cook white fish after cold smoking ? cheers
if you catch it fresh then i would. you need to be sure of its health and condition beforehand
Thank you for this video, I believe you've just saved me a lot of trial and error and money. I've got cold smoked salmon down, but in cold and hot smoking white fish, especially pollack since it's the cheapest to experiment with, I've had mixed success. My most recent attempt was pollack in a 12 hour dry cure of salt and brown sugar, but it was just too salty, even though the texture of the fish was perfect. Is the cold smoked white fish safe to eat after smoking, like we would the cold smoked salmon, or do you need to poach or hot smoke finish? Wondering your thoughts on this. USA has a big phobia regarding cold smoke since it's only been around since the bronze age. FDA must be trying to get some long term data before making a decision. Cheers!
Ha Ha, very funny 😂 Yes as youre using a light brine and cold smoke you’ll need to cook it after or incorporate it in a pie etc. to give you some ideas Mrs Coldsmoking made a Kedgeree tonight incorporating the Pollock. twas very nice. 👌🐟
Outstanding! Thank you very much for your response as always wonderful videos and we really appreciate it. Cheers!
thanks Walt 👍
Got lots of mackerel sitting in the freezer to cold smoke - would you recommend a wet or a dry brine - or indeed what type of brine - otherwise I can't see the process being much different from your video - cracking stuff as usual Turan - anyone would think you'd given instuction before!
to be honest, Simon I would go for a hot smoke. If they’re frozen. I would only cold smoke them if they were fresh and I mean absolutely fresh. If you do choose to cold smoke mackerel from fresh, I would recommend a dry salt method, but only for around about 40 minutes and using a minuscule amount of salt, just a little more salt than you would use to season the macro if say you were going to grill it. you would need to filet the mackerel first pin boning them, and then applying the salt very delicately to the flesh side of the fish. good luck. 👍
So using the hot smoking weber set up from your other video! - guess I'll have an afternoon of BBQing to look forward to!
@@simonamusic7695 that should work
I cold smoked some trout yesterday using my cardboard box smoke housing that I made after watching your other video. It works a treat.
The fish you used was bought frozen but you re freezed it after smoking? I didn’t think that you could do that?
Ss you’re taking the fish through a curing process and then smoking it this is fine.
@@Coldsmoking got it. Thanks
What a find - thank you.
I've been cold smoking the trout we catch for a few years now, and wondered whether the smoker, which spends most of its time idle, could be better utilised. I would quite like to know the technique for cold-smoking white fish such that it can be eaten straight out of the smoker, as the trout. We envisage a dish of thin slices of trout and white fish, we don't want to cook the white the white fish. What d you think?
Kind regards, Peter
You can cure and cold smoke white fish but if you’re going to eat it raw i would only advocate the freshest fish possible good luck
Thank you for that advice - I'll give it a go, and let you know how it goes.
i’ll look forward to it 🐟
I've never done trout, but my brother does a hot smoke trout that has been brined for about 1 hour and is superb. I think with a cold smoke, you would want a strong salt brine solution for at least an hour to kill off any possible parasites in the fish, or better yet, freeze the fresh fish for 24 hours first. I've found with my low smoke, spiral smoker gizmo, a two foot separation from the smoke source for 5-6 hours is more than enough smoking for flavor and curing. Longer, the fish gets a bit acrid; I think 24 hours and I could re-roof my house with the fish. Good luck.