Sunday, 26 June 2011
Haddock after being gutted, headed, cleaned and salted; ready to be smoked.
After the cleaning process, the fishes are dry salted in tubs for a given period.
This helps to draw excess moisture from the fish and toughens the skin in preparation for the smoking process. The length of salting time depends on the size of the fish and how fresh they are.
After salting, they are thoroughly washed, then tied by the tail in "pairs" and hung on sticks.
The smokie pit is then prepared.
A hole is dug in the ground, and a half whisky barrel is set into it. The base of the barrel is lined with slates to protect it, and a hardwood fire of beech and oak is lit inside. The sticks of fish are then placed over the pit and covered with hessian.
The cooking time is usually a minimum of 30 - 40 minutes.