Wood For Smoking Fish Nz

Cedar wood chips are not the same as cooking salmon fillets on specially prepared cedar planks.

Wood for smoking fish nz.

Some woods aren t suitable for smoking and could be harmful eg pine fir spruce redwood cedar cypress elm eucalyptus sassafras sycamore liquid amber and redwood. Put a layer of manuka wood chips in a metal tray and place it over a single burner. So with knowhow and a bit of work you can have a luxury food treat at a fairly affordable price. Maple burns hot and quick which is good for smoking fish as they tend to smoke for shorter times.

The only fish worth buying and smoking in my view is salmon as it can be bought for 25 to 30 per kilo while cold smoked salmon sells for 100 a kilo and hot smoked is not much cheaper. Use a fish smoker or set up a gas barbecue for hot smoking as follows. It also forms a bark or crust on the meat. Almond is similar to pecan.

The wood often comes as wood chunks wood chips or pellets wood chunks allow a steady slow release of smoke while wood chips and pellets are quicker to smoke. Alder has a light flavor that works well with fish and poultry. Alder produces a very mild smoke flavor and doesn t burn too hot which is ideal for salmon. Once the chips start to produce some smoke put the fish in the barbecue turn the heat to low so the chips don t catch fire and close the lid.

Cooking salmon on soaked cedar planks allows the salmon fillets to absorb some of the flavors of cedar directly from the salmon planks. Almond give a nutty sweet flavor that is good with all meats. Almost any kind of wood will work but you might wish to use woods like alder or fruit woods. One of the best woods for smoking salmon and other seafood is alder.

Cedar wood chips are one of the best wood chips for smoking fish especially fatty salmon. An alternative for salmon is maple wood. Indigenous to the northwestern united states it is the traditional wood for smoking salmon. In general mild woods are good for fish and poultry medium fruit woods are best for poultry or pork and strong woods hold up against dark red meat flavors.

Smoking wood plays a role in the flavor and the color of the meat. Orchard trees or nuts are fine.