How to cold smoke trout incl filleting , curing , smoking , slicing , and vacuum packing
Пікірлер: 102
@markswandells2 жыл бұрын
Recently started cold smoking and after spending countless hours reading and watching videos, this is the best yet. Thank you.
@martinfickpracticalaquapon8213 жыл бұрын
What an absolutely awesome video! No frills, no bulldust, just fabulous. Thank you David
@FrederickPlace3 жыл бұрын
Well Thank You. Glad it might be of use
@Slavicsquat4871 Жыл бұрын
Thank you for making this video, teaching and not telling! This video will teach for years to come.
@automatedtrash75273 жыл бұрын
Best smoking trout video I have ever seen on KZfaq thank you Sir David Attenborough
@FrederickPlace3 жыл бұрын
V kind. Glad you enjoyed it, thank you
@linyarin2 ай бұрын
What an excellent video.
@leggdad13 жыл бұрын
Thank you for such a clear and concise explanation of this process. I'll be following your example and trying my own trout cold smoking tomorrow.
@schnipslhansi Жыл бұрын
Great input! Like this calm way to prepare food.
@imxploring2 жыл бұрын
Great straight forward video.... clear and simple explanation on the process! Thanks for posting!
@jpmethot64092 жыл бұрын
Clear and precise ~ Really enjoyed your video and great narration voice . Well done Thank you
@pjw2u9 ай бұрын
Excellent video. I keep coming back to it every year as a reminder
@jeannavais5769Ай бұрын
I used to have erratic results using this method. Now I use the equilibrium method with consistent results.
@richardberrisford64154 жыл бұрын
Thanks so much for this - so many really helpful tips. Worth having the right kit, plastic tray, slicing knife, vacuum pack.
@FrederickPlace4 жыл бұрын
Thanks - yes the right kit makes it easier , incl a good sharp filleting knife
@ruthfreeman95875 жыл бұрын
Excellent and expertly explained.
@janetbade27744 жыл бұрын
That is a wonderful knife you are using! Learned sooooo much thank-you.
@calebkorzo20384 жыл бұрын
Great video packed with expert advice. Trying this on a Lake Superior Brown Trout. Thanks!
@FrederickPlace4 жыл бұрын
Thanks , that trout will be wonderful
@lianefraga9632 Жыл бұрын
O que tem nesse copo?
@broddireyrhansen1297 Жыл бұрын
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.
@brianreed14513 жыл бұрын
hi David good to meet you today at Whitesheet. Thank you so much for your help. Brilliant video Regards Brian
@FrederickPlace3 жыл бұрын
Hi Brian - good to meet you too. Best of luck choosing the rod
@ebaystars3 жыл бұрын
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.
@FrederickPlace3 жыл бұрын
Best of luck. I hope you can source some decent wood dust. Those prawns sound good esp in a curry.
@QuakerJones2686 ай бұрын
Good video, thanks for making it.
@gjonesii3 жыл бұрын
You are an artist
@lv2mine Жыл бұрын
The best video on te subject Thank you. Excellent instruction
@tonyfonager Жыл бұрын
Very Nice video. Thanks
@cryptocardano33834 жыл бұрын
Thanks very informative. I am going to use this method with catfish and see how it turns out.
@gavinnz60643 жыл бұрын
Cool video mate
@frankf81342 жыл бұрын
Great video. Going to give it a go
@arnauddumil50082 жыл бұрын
Thanks for this gem of a video 🔥
@theflyfishinginstructor60144 жыл бұрын
Excellent video
@maryfallon99254 жыл бұрын
wonderfull , very helpful thank you.
@sqnhunter3 жыл бұрын
Very nice work... am sure it tastes great...but smoking like this seems to lose a lot of the flesh to my way of thinking, due to process and appearance. Still ... I will try this just because it looks one of the easier and better ways to do it. :P
@luckysevenairammo1217 Жыл бұрын
All about Trout no Doubt.
@alizaheerabbas3 жыл бұрын
Great video and excellent explanation.
@FrederickPlace3 жыл бұрын
Thanks - glad you enjoyed it. Tight lines!
@wilsonallen783111 күн бұрын
Well done! Ty
@neilcordeiro2 жыл бұрын
Thanks so much for this ...👌🏼😀🙏🏼
@robertrozek33304 жыл бұрын
Awesome video. Thanks heaps
@TheFlorian3215 ай бұрын
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!
@FrederickPlace5 ай бұрын
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.
@troutman10122 жыл бұрын
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 ?
@FrederickPlace2 жыл бұрын
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!
@waltzb7548 Жыл бұрын
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!
@FrederickPlace Жыл бұрын
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!
@waltzb7548 Жыл бұрын
@@FrederickPlace Thank you for your quick response. All the best.
@sndnfry4 жыл бұрын
Wonderful. Thanks so much.
@goldencatpat2 жыл бұрын
Awesome man, thank you so much!
@ErikISkogen5 ай бұрын
Great job! How long will it hold in a freezer?
@FrederickPlace5 ай бұрын
Thanks. With the vacuum freezer bags it won’t lose flavour for at least 6 months. If using thin bags then less so.
@grzegorzcooper12452 жыл бұрын
What type of the knife are you using ,,,how long and what brand is the knife? Thanks.
@FrederickPlace2 жыл бұрын
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
@bravozulucomms3 жыл бұрын
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!
@FrederickPlace3 жыл бұрын
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
@bravozulucomms3 жыл бұрын
@@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.
@FrederickPlace3 жыл бұрын
@@bravozulucomms Thanks for invite. Lovely part of the country - best wishes
@dannegru49752 жыл бұрын
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.
@FrederickPlace2 жыл бұрын
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
@kenworth904caterpillar73 жыл бұрын
did you have to cook the fish after or is ready to eat
@FrederickPlace3 жыл бұрын
The smoked trout is like smoked salmon and is eaten uncooked. An accompanying salad is all you need. You can make a pate - recipes on the internet - it is delicious with creamed horseradish. You will certainly impress your friends!
@kenworth904caterpillar73 жыл бұрын
@@FrederickPlace thank you for your replay
@stevegreen51972 жыл бұрын
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.
@FrederickPlace2 жыл бұрын
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
@FrederickPlace2 жыл бұрын
Also I use a small blowtorch these days - it is quicker and easier. Well worth trying
@420ramborip2 жыл бұрын
great video but i feel like the amount of work going into that tiny bit of final product is excessive
@FrederickPlace2 жыл бұрын
Yes I agree it is a lot of work which explains how expensive the final product is to buy !
@420ramborip2 жыл бұрын
@@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
@Jorcasparsen3 жыл бұрын
Very helpfull.... how many hours in the fridge before turning the skinside up?
@FrederickPlace3 жыл бұрын
Hi Jorgensen About 12-14 hours . Glad you found it useful
@Jorcasparsen3 жыл бұрын
@@FrederickPlace Thank you again. Do you let it rest in the fridge after the smoking to let the smoke "set", or do you carve it up directly after?
@FrederickPlace3 жыл бұрын
@@Jorcasparsen If you have the time it does enhance the smoke flavour - I often put the fillets in a plastic box until I have the time to slice them, usually the next day Good luck
@1952Roland2 жыл бұрын
Great video thanks. Can you tell me if that is a vent on the door to let smoke out please?
@FrederickPlace2 жыл бұрын
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.
@1952Roland2 жыл бұрын
@@FrederickPlace Thanks for your prompt reply !
@georgemcfly73583 жыл бұрын
I did this and found it a bit too salty.
@andrewblease77345 жыл бұрын
Brilliant
@GettingGoshen3 жыл бұрын
Where did this sawdust smoker it looks sturdy and larger than the one I ordered
@FrederickPlace3 жыл бұрын
The cabinet I got it off eBay , I expect there are more - the sawdust smoker is the Q something, there are 2 sizes this one is the larger. Best of luck
@Okanaganguy20214 жыл бұрын
After I am done cold smoking I let my fish rest in the fridge for another 12 hrs this gives the smoke flavor time to penetrate the fish, when you take out of the smoker you will notice a small layer of smoke on the surface when you let it cure for another 12 hrs it will disappear penetrating into the fish.
@martinfickpracticalaquapon8213 жыл бұрын
This is my tactic also. That top, hard layer als softens up and I don't need to discard so much. I pop the smoked fillets into a zip lock bag in the fridge overnight.
@lukejones12443 жыл бұрын
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.
@symongoddard-palmer53744 жыл бұрын
Hi ware did you get the vacume machine from , thanks Symon
@FrederickPlace4 жыл бұрын
Hi Symon - I got it from Amazon - Andrew James but I don't see it listed atm. I expect similar ones will be fine. Using the vacuum pouches is a lot easier than a roll albeit a bit more expensive.
@1952Roland2 жыл бұрын
Hi, can you advise me on the best knife for slicing please.
@FrederickPlace2 жыл бұрын
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.
@1952Roland2 жыл бұрын
@@FrederickPlace Thanks very much..what is the make of your knife? ... also, my smoke generator tends to go out after a while...any tips ?
@FrederickPlace2 жыл бұрын
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
@karenwhyte24812 жыл бұрын
Hi can you tell me where you got your smoker please?
@FrederickPlace2 жыл бұрын
Hi Karen. The same one is available on EBay £219 - good luck
@kentpopken5 жыл бұрын
To much waste
@sylfestrustenstee53603 жыл бұрын
Tell me how hes wasting anything?
@barryrhodes1454 Жыл бұрын
I think he is doing everything perfect. He seems very devoted to detail and that's what it takes to do it right.
@h34evr5 ай бұрын
@kentpopken🤡
@Garynoll19645 ай бұрын
Too much salt & you waist a lot of fish by getting rid of the top layer
@johngera52733 ай бұрын
looks like a lot of wasted fish
@georgemcfly73582 жыл бұрын
Way too much salt.
@gooseman5578 Жыл бұрын
fabric gloves ^^ seriously?
@FrederickPlace Жыл бұрын
The glove is cut proof for filleting. That knife is so sharp!
@gooseman5578 Жыл бұрын
@@FrederickPlace, dude, your cure is even noobish than your cutting skills