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Thread: Cold smoked salmon Canterbury

  1. #16
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    Is that all fish or just salmon and trout? What about kahawai same for them or different be a good fish to practice on.

  2. #17
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    Quote Originally Posted by Mr300WSM View Post
    Is that all fish or just salmon and trout? What about kahawai same for them or different be a good fish to practice on.
    I have smoked everything except snapper. Only because I catch so few and I am afraid of fucking it up. Even smoke the odd cray.
    I prepare all fish for hot or cold smoking basically the same.

    Smoked cheese, eggs, onions, spices, salt, nuts, jerky, sausages, game birds mussels, oysters I could go on but I will sound like Bubba and his shrimp.

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  3. #18
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    I’ll get a professional to do the salmon but might start using some of these ideas on a few kahawai then. Cheers

  4. #19
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    Quote Originally Posted by Mr300WSM View Post
    I’ll get a professional to do the salmon but might start using some of these ideas on a few kahawai then. Cheers
    You will be smoking salmon in no time if you get the Kahawai sussed.
    I have yet to try any bought salmon that comes close to the results you can get yourself.
    It is generally too mild on the smoke and flavour. Being wild fish helps a lot as well.

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  5. #20
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    Well if you’re in Christchurch once it’s done come round for a cold one and some crackers and salmon.
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  6. #21
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    Quote Originally Posted by Mr300WSM View Post
    Well if you’re in Christchurch once it’s done come round for a cold one and some crackers and salmon.
    When cindy let's me outta my room I will probably bouncing off the four corners of this country. So that sounds good

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  7. #22
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    @Mr300WSM who did you use? I have two to do

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    Quote Originally Posted by PerazziSC3 View Post
    @Mr300WSM who did you use? I have two to do
    Halswell butchery for hot smoked. Try Templeton for cold smoked.
    2 to do already that’s a short season if they are river ones

  9. #24
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    Quote Originally Posted by Mr300WSM View Post
    Halswell butchery for hot smoked. Try Templeton for cold smoked.
    2 to do already that’s a short season if they are river ones
    Yep done and dusted. Will call them tomorrow, what was the rough price? I assume they vacuum pack etc

  10. #25
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    Quote Originally Posted by PerazziSC3 View Post
    Yep done and dusted. Will call them tomorrow, what was the rough price? I assume they vacuum pack etc
    Yep all vacuum packed about 4-5 pieces a side depending on how big your fish is and about $30 a fish

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    Will be in salmon for awhile. Very happy with result

  12. #27
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    @PerazziSC3 where did you get it done in the end?

  13. #28
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    Quote Originally Posted by Mr300WSM View Post
    @PerazziSC3 where did you get it done in the end?
    Templeton

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    Nice

 

 

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