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Post by Sylvia on Aug 21, 2008 13:12:33 GMT -6
This is a famous smoked haddock in Scotland. I don't know anyone personally who smoke their own fish. I have enclosed a link for the smokers amongst you and of course for those who have never heard of this popular dish: www.arbroathsmokies.net/There are lots of pages you can go to, they are listed on the left of the link. It's worth checking out the recipe section. Sylvia446
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Post by bigjim1 on Aug 23, 2008 21:01:02 GMT -6
Wish I knew what kind of wood he uses on his haddock. Would like to try it on local fish and salmon. I can get various woods from around the world from a supplier of mine. I generally use oak or hickory. But for delicate fish or meats, I like alder, pecan, apple and sometimes just a little mesquite. You would be surprised at the nutty flavor pecan gives and the fruity taste apple, peach or cherry wood does for your fish or meat.
Big Jim
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Post by Sylvia on Aug 24, 2008 5:35:58 GMT -6
Morning Jim
Is there not a 'contact us' site. You may not be able to get all the secrets, but as one experienced smoker to another, there might just be one of our many generous Scots wiling to help
Sylvia446
PS I'll have a search too
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