Recently started cold smoking and after spending countless hours reading and watching videos, this is the best yet. Thank you.

What an absolutely awesome video! No frills, no bulldust, just fabulous. Thank you David

Thank you for making this video, teaching and not telling! This video will teach for years to come.

Best smoking trout video I have ever seen on KZfaq thank you Sir David Attenborough

What an excellent video.

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.

Great input! Like this calm way to prepare food.

Great straight forward video.... clear and simple explanation on the process! Thanks for posting!

Clear and precise ~ Really enjoyed your video and great narration voice . Well done Thank you

Excellent video. I keep coming back to it every year as a reminder

I used to have erratic results using this method. Now I use the equilibrium method with consistent results.

Thanks so much for this - so many really helpful tips. Worth having the right kit, plastic tray, slicing knife, vacuum pack.

Excellent and expertly explained.

That is a wonderful knife you are using! Learned sooooo much thank-you.

Great video packed with expert advice. Trying this on a Lake Superior Brown Trout. Thanks!

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.

hi David good to meet you today at Whitesheet. Thank you so much for your help. Brilliant video Regards Brian

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.

Good video, thanks for making it.

You are an artist

The best video on te subject Thank you. Excellent instruction

Very Nice video. Thanks

Thanks very informative. I am going to use this method with catfish and see how it turns out.

Cool video mate

Great video. Going to give it a go

Thanks for this gem of a video 🔥

Excellent video

wonderfull , very helpful thank you.

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

All about Trout no Doubt.

Great video and excellent explanation.

Well done! Ty

Thanks so much for this ...👌🏼😀🙏🏼

Awesome video. Thanks heaps

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!

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 ?

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!

Wonderful. Thanks so much.

Awesome man, thank you so much!

Great job! How long will it hold in a freezer?

What type of the knife are you using ,,,how long and what brand is the knife? Thanks.

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!

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.

did you have to cook the fish after or is ready to eat

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.

great video but i feel like the amount of work going into that tiny bit of final product is excessive

Very helpfull.... how many hours in the fridge before turning the skinside up?

Great video thanks. Can you tell me if that is a vent on the door to let smoke out please?

I did this and found it a bit too salty.

Brilliant

Where did this sawdust smoker it looks sturdy and larger than the one I ordered

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.

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.

Hi ware did you get the vacume machine from , thanks Symon

Hi, can you advise me on the best knife for slicing please.

Hi can you tell me where you got your smoker please?

To much waste

Too much salt & you waist a lot of fish by getting rid of the top layer

looks like a lot of wasted fish

Way too much salt.

fabric gloves ^^ seriously?