Smoking fish is a fabulous method of preserving fish and ensuring it stays fresh for as long as possible. Ireland is well known for its smoked fish. Smoked salmon and mackerel are the top ‘smoked fish’ buys in Ireland.
Smoked fish gives has exquisite taste and has been cooked this way for centuries. You can smoke salmon using two different methods: cold and hot smoking. If you are cold smoking salmon, then you have to cook it for about a day or so at low temperatures while hot smoking obviously involves high temperatures and less cooking time. Before you begin the smoking process, the salmon must be cured with salt for a considerable amount of time. This lets the salt work its magic on the salmon and kill any bacteria present while letting out moisture. Once the meat is cured, it must be washed before the smoking can begin.
Keep in mind that hot smoked fish cannot be cut thin, as this will cause it to fall apart and crumble. It will last longer than fresh fish, but should be cooked and consumed in a few days.
Smoking salmon cold is the best way to retain its moisture and cut it thin without having to worry about it crumbling. Smoked mackerel is generally vacuum-packed and sold whole. Smoked salmon is expensive and a delicacy due to its unique flavor. Smoked mackerel on the other hand is rich in protein and omega-3 fatty acids as are most fish that are smoked.
