Harts of Stur Kitchen Issue 6, spring & summer 2018 | Page 57

kit
T H E
Instant Expert
The Chesil Smokery is a traditional
smoker, based in Bridport.
The F ish Smoker
Up in Smoke
Mark Firth, owner of the Chesil Smokery, on the
secrets of successful smoking
What are the best fish for smoking?
Stick to oily fish – salmon, trout, herrings, haddock and mackerel are all good.
What are your favourite ways to eat smoked fish?
If it’s top quality, then with as little adornment as possible. Some people always insist on black pepper and lemon for
smoked salmon, but if it’s premium quality, try it without.
What equipment do people need to smoke fish at home?
You must also remember the difference between hot smoking (effectively cooking the fish with the hot smoke)
and cold smoking; where the tempe rature should stay below 25°c and the process takes rather longer. The small
smokers only really handle hot smoking since they don’t have the facilities to cool the smoke. Bradley make excellent
smokers, though they’re not cheap. You can smoke using chips, dust or hay - the fun is in experimenting.
What’s your top tip for home smoking?
Try, try and try again. Remember the secret lies as much in the cure for flavour. Oversalting the cure and over
smoking are the two commonest faults - but the timings change so much between smokers.
Order smoked fish from the Chesil Smokery. Tel [phone]. www.chesilsmokery.com.
Chesil Smokery, Old Laundry Trading Estate, Bridport DT6 3BD
SMOKE OUT
Sage By Heston Blumenthal Smoking Gun
Harts Price £79.95
Kitchen Craft Stainless
Steel 22cm Wood Chip
Smoker Box
Harts Price £8.99
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Highly Recommended. As always Harts of
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Marianne Mellor,
Newark on Trent