Australian Wood For Smoking Fish

In europe alder wood is commonly used for smoking meats.

Australian wood for smoking fish.

Smoking wood plays a role in the flavor and the color of the meat. Hickory mesquite apple pecan alder cheery alder mallee oak mountain ash tasmanian oak peach jam sheoak beech. The wood often comes as wood chunks wood chips or pellets wood chunks allow a steady slow release of smoke while wood chips and pellets are quicker to smoke. Pecan wood is one of the hickory native trees in northern mexico and south of the united states in the mississippi region.

See the best australian wood for smoking fish meat. Almost any kind of wood will work but you might wish to use woods like alder or fruit woods. A lovely flavor infused into the fish by the smoker wood chips. It also forms a bark or crust on the meat.

The suitable wood used to smoking meat depends on the type of meat you have. Tips for choosing wood for smoking. Best australian wood for smoking fish meat australian native woods. Australia has some of the most durable and beautiful woods in the world.

We suggest letting the wood chips preheat for about 45 minutes. This can be due to the type of wood it is and also not being seasoned enough and it will also contain higher levels of resins. In general mild woods are good for fish and poultry medium fruit woods are best for poultry or pork and strong woods hold up against dark red meat flavors. You can use whole fish or parts but fillets with the skin still on are better than other cuts.

Some of native australian hard woods will burn hot but will give you a bitter acrid smoke which is completely undesirable and inedible. In the bottom of the portable fish smoker pan spread a heaped tablespoon of oak woodchips. The smoked flavor comes from the wood smoking chips used in specialized grills called smokers. Preheat smoker and add wood chips to get things going.

Home chefs learn how to cold smoke fish when they are looking to cold smoke fish for long term storage. Mississippi has some of the highest concentrations of wild pecan. But oakwood and rush wood are already in use. Then place an oiled cooking rack over the top of the tray.

In a portable fish smoker half fill the burners with methylated spirits and light them. However fattier fish will absorb more smoke flavor so fish such as salmon and trout are perfect for smoking.