Saturday, January 3, 2009

Home smoked fish

Anyone who's listened to my father's "around the world in 1000 restaurants" stories will know that the food obsession runs in the family, and so nothing inspires us more than new kitchen tools. Last Christmas my father's partner got a smoker and this year she was determined to show it off.

On the left is a whole side of New Zealand Chinook Salmon which has been brined in sugar and salt and then smoked. The oily fish is much richer than an Atlantic salmon and the fresh smoked meat was juicy, soft and tender flaking almost like a trout when eaten and possibly the best smoked salmon I've ever had. On the right is an Ocean Trout, brined as with the salmon and then smoked whole with the skin intact.

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