How to preserve seafood by hot & cold smoking
There are two types of smoking: hot smoking and cold smoking.
Hot smoking cooks the seafood but only partially preserves it. It is achieved by using smoke that has a considerable amount of heat.
Cold smoking is a preserving process, but does not cook the seafood. Cold smoking can be undertaken by either of two methods: A. By the use of smoke with the heat removed or B. with a liquid containing the same chemicals as those in smoke.
It has been found that hot smoking is more microbiologically safe than cold smoking.
Seafood can be frozen after it is smoked.
Hooks, smoke oven or pot, smoking cabinet, barbecue kettle, and woodchips or sawdust
Seafood to be smoked is traditionally first salted or soaked in brine to add flavour and help preserve the seafood. This is essential when cold smoking is used.
Hot smoking times
Hang the seafood in the smoke of a fire but not near the heat source. This is usually done in custom-built cabinets or boxes.
The ambient temperature should be around 20–30°c.
Hot smoked salmon
Cold smoking times
Cold smoking is a preserving process, but does not cook the seafood.
The smoking time determines the storage life of the smoked seafood, though oil content and quality will also affect this.
Smoking time can vary from 12 hours to a couple of days.
Cold smoked mackerel