← Smoking and the smokehouse H52-06 · Module 6 of 7 · Pages: 18 · Worksheets: 6

Smoked fish and cheese

Hot-smoked trout, mackerel and carp, cold-smoked fillets with freezing against parasites, smoked cheese that doesn't melt, and smoked paprika, salt, garlic and eggs

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Smoked fish and cheese

In short

  • Fish must be perfectly fresh and at 0–2 °C (32–36 °F) from catch to salt. It's salted only with plain salt, no nitrite.
  • Hot-smoked fish: centre at least 63 °C (145 °F) for 30 minutes. Eat within 3–5 days from the fridge or freeze.
  • Fish for cold smoking is frozen first (freezer at −20 °C / −4 °F or colder, at least 7 days) because of parasites.
  • Cold-smoked fish isn't for pregnant women, small children, the elderly or the sick (Listeria).
  • Cheese is smoked below 20 °C (68 °F), 2–6 hours, then rests for 7–14 days in the fridge. Only mature cheese or cheese made from pasteurised milk is smoked.
  • For fish the best wood is alder, oak, beech and fruitwood; for cheese beech, apple, maple and hazel.

What's inside

Chapters

  1. Fish for smoking
  2. Salting fish
  3. Hot-smoked trout
  4. Mackerel, carp and catfish
  5. Cold-smoked fish
  6. Cheese for smoking
  7. Smoking cheese
  8. Paprika, salt, garlic and eggs
  9. Common mistakes
  10. Printable checklist

Worksheets

  • Brine calculator for fish
  • Time card
  • Date calculator
  • Fish and cheese log
  • Fish and cheese calendar
  • Labels for fish and cheese

Fields and checkboxes can be filled in with Adobe Acrobat Reader (desktop and mobile), and the calculator adds up by itself. Filling in may not work in some browsers. A print version comes with the screen PDF.

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