COLD Smoked Pollock - Method used for Cod & Haddock

Cold Smoked Pollock - But this method is universal.

Transforming this lovely white Pollock with a light salt brine cure and a gentle cold smoke over Oak and Beech wood takes this from the ordinary to the extraordinary!

The method I use in this video can be applied to ALL white fish and will give you consistently good results that will impress. Pollock is a lovely white fish and comes in a lot cheaper than cod or haddock making this relevant in these expensive and demanding times.

Cured in a light brine for 40 minutes and cold smoked for 18 hours turns this fish into a lovely addition to a Kedgeree, fish pie or (Poached and combined with a lightly scrambled egg) Breakfast. I hope you like this and please let me know what you think. Enjoy.
#fish #pollock #smoking #smokedfish #coldsmoking #cod #haddock #kedgeree #fishpie

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