If you could pick only one food for smoking, it would have to be fish. Fish is truly transformed in both flavour and texture by smoking.
If you haven't tried cold smoking before, try our Salmon or Trout recipes. Sliced thinly on a cracker with a little lemon juice and fresh ground black pepper is terrific. Using a Smokai Smoke Generator
makes cold smoking very straight forward.
For each recipe we recommend a brine or dry cure which is detailed. The duration of smoking time and wood type is a matter of personal preference.
RECOMMENDED SMOKING WOODS FOR FISH & SEAFOOD