However fattier fish will absorb more smoke flavor so fish such as salmon and trout are perfect for smoking.
Australian wood for smoking fish.
It also forms a bark or crust on the meat.
In europe alder wood is commonly used for smoking meats.
You can use whole fish or parts but fillets with the skin still on are better than other cuts.
Place the tray above the wood the smoke will infuse around the sides of the tray.
Australia has some of the most durable and beautiful woods in the world.
Hickory mesquite apple pecan alder cheery alder mallee oak mountain ash tasmanian oak peach jam sheoak beech.
Almost any kind of wood will work but you might wish to use woods like alder or fruit woods.
This can be due to the type of wood it is and also not being seasoned enough and it will also contain higher levels of resins.
Sweet mild woods like apple cherry or alder are the best option for smoked fish because they won t overpower the delicate mild flavor of the meat.
In a portable fish smoker half fill the burners with methylated spirits and light them.
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.
Home chefs learn how to cold smoke fish when they are looking to cold smoke fish for long term storage.
Then place an oiled cooking rack over the top of the tray.
Tips for choosing wood for smoking.
See the best australian wood for smoking fish meat.
The smoked flavor comes from the wood smoking chips used in specialized grills called smokers.
Pecan wood is one of the hickory native trees in northern mexico and south of the united states in the mississippi region.
But oakwood and rush wood are already in use.
The suitable wood used to smoking meat depends on the type of meat you have.
Best australian wood for smoking fish meat australian native woods.
We suggest letting the wood chips preheat for about 45 minutes.
Mississippi has some of the highest concentrations of wild pecan.
In the bottom of the portable fish smoker pan spread a heaped tablespoon of oak woodchips.
Some of native australian hard woods will burn hot but will give you a bitter acrid smoke which is completely undesirable and inedible.
The wood chips for the smoker burn slowly.
Smoking wood plays a role in the flavor and the color of the meat.
