Kitchen Essential

Dry salting and other methods

In addition to the strong brines which I favour for use in most of my own smoking and curing operations, and the sweet pickle brine already described for use during other processes, I will also outline alternative brining methods and seasoning techniques, and dry salting methods for fish curing which you may prefer since dry salting removes more water from the fish during the curing process than does brining. The smoking process can then be shortened, as the fish only needs to make half the total required weight loss during actual smoking as the other half has already been lost during dry salting. Continue Reading »

Salmon farming in Scotland has become a new industry. Farmed salmon are excellent to eat but muscle tone is flaccid compared to wild fish, which continually exercise their bodies in the normal course of their existence. Farmed salmon may tear under their own weight when hung, so it is recommended that the fillets are smoked flat on wire racks.

The ribs can either be left intact until the sides are smoked, or can be removed at this stage by taking them out along with a thin layer of flesh. I favour the former course in the case of frozen salmon, as I believe the less the sides are disturbed before smoking the better, to avoid damage. Continue Reading »