Fish smoking course.
Enjoy a wonderful time with us learning how to hot smoke your own fish.
Things you will learn:
- Filleting
- Salting and curing
- The difference between hot and cold smoking
- Fuels and flavours
- Operating a portable smoker
- How to build your own hot smoker
- We provide the fish - eat it or take away!
Call David on 01143 600 590 or book online TODAY!
Forthcoming courses.
| Course | Location | Start date | End date | Status | Price | Buy Place on Course | Buy Gift Cert |
| Fish smoking course more details |
Wood Lane Countryside Centre, Stannington, Sheffield, S65HE | Sat, 25/09/2010 | Sat, 25/09/2010 | Course Full | £50 |
Traditionally smoking food was a way to cure your meat, fish or cheese to make them last longer in a world without fridges or freezers. Hot or cold smoking also adds an incredible flavour and texture to food and fish is one of the best foodstuffs to smoke as it absorbs flavour so well. There are two basic methods of smoking - hot smoking and cold smoking and this course concentrates on hot smoking.
On this course you will learn about both hot and cold smoking as a way of cooking and preserving fish. You will learn how to fillet a trout. You will discover how the salting process prepares a fish ready for smoking. You will learn how to operate a portable hot smoker and how different woods can produce different flavours. You will build your own hot smoker which you can take away with you at the end of the day! Please note this course does not involve any fishing.
