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Old 11 October 2008, 13:57   #11
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I've only used ours for fish when we've been camping so not had the opportunity yet. The brine in a bucket is a nice easy way to do it 'out in the field' as it were.

Might give salting a go.

BTW, fresh sardines are amazing smoked but put something under them to catch the oil or it makes a hell of a mess in the smoker.

Yes there are some things that are a nightmare for your cooking gear, I tried barbecuing some Gressingham duck once, and it turned my barbecue into a fireball XL5 inferno that I couldnt put out

Can you eat the sardines whole without head & tail ?
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Old 11 October 2008, 14:00   #12
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Yes there are some things that are a nightmare for your cooking gear, I tried barbecuing some Gressingham duck once, and it turned my barbecue into a fireball XL5 inferno that I couldnt put out

Can you eat the sardines whole without head & tail ?
The ones I did in mine were a bit big for that but the bones came out easily.
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Old 11 October 2008, 14:08   #13
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I ran a wholesale/retail fish business for a few years. We had a commercial smoker which was an integral part of the business. We put loads of pine shavings through it, the results were perfect. The only problem with pine was that the resins would clag-up the chimney which caught fire one night.
As for pollack, when a whack of it hit the market the price would drop to as little as 2/stone round. We'd buy tonnes of if, fillet it off, smoke it and freeze it. We sold piles of smoked haddock, but never smoked a single haddock.
We did well with hand sliced smoked salmon at Xmas. Salmon is dry salted rather than soaked in brine as with white fish cold smoking. Hot smoking commercially was a pain as the smoker couldn't be left unattended.
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Old 11 October 2008, 15:57   #14
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We sold piles of smoked haddock, but never smoked a single haddock.

I regularly hot smoke pollack and fine it is too. Use either alder or apple chips. Always salt the fillets and leave them in the 'fridge overnight. This firms the fillets.
My mate Mullins, fillets on board and leaves them in a bucket of sea water overnight. Same result as above.
Did, some years ago, smoke fish using turf ( peat ) bits. The results were worse than foul.
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Old 11 October 2008, 16:11   #15
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Did, some years ago, smoke fish using turf ( peat ) bits. The results were worse than foul.
Hard to resist trying though, considering how well it works on Whiskey....
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Old 11 October 2008, 16:14   #16
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Hard to resist trying though, considering how well it works on Whiskey....
Arrr .. that be a different talent.. altogether.. sor !
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Old 11 October 2008, 16:17   #17
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Arrr .. that be a different talent.. altogether.. sor !
Indeed, and one that you lot should be a little more grateful for, seeing as how we taught you to make it in the first place.....
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Old 11 October 2008, 16:31   #18
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seeing as how we taught you to make it in the first place
yus. iym parshul too a bitt ov blakk bussh



garF
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Old 11 October 2008, 16:32   #19
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Indeed, and one that you lot should be a little more grateful for, seeing as how we taught you to make it in the first place.....
And you should be grateful we told you how to do it properly

where is your catalogue of single malts then ? Mash, Rye .. no thanks

each to their own
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Old 11 October 2008, 16:35   #20
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yus. iym parshul too a bitt ov blakk bussh



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I didnt know you were that multicultural GaRf
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