Catchbook - Independant Game Fishing Guide

Trout, Salmon & Sea Trout Smoking – BBQ’d Newspaper Fish and Bradley Smokers

A never ending question for many anglers, particularly those who fish reservoirs and Stillwater with no catch and release options, is what to do with your catch? There are countless recipes around for cooking all the different game fish, although I still hold that simply wrapped in tinfoil and baked with a few herbs and lemon is the best cooking method, but even with all these recipes you can only eat so much trout, sea trout or salmon before it can become bland. The common answer has always been to smoke the fish turning them into culinary delights for yourself and presents which seem more warmly accepted than normal.

Over the years to achieve this end I have tried numerous hot and cold smoking methods. I had an old chest freezer and this was a solid smoker but rather unsightly in the garden and “not allowed” to move with us on a change of abode! I ve tried all numbers of the hot smokers that abound the pages of catalogues with varying rates of success. What I always been looking for it the perfect cold smoked trout, sea trout or salmon that a neighbour used to make in a converted stable.

Both my easy answers came last summer after being invited to two different BBQ’s. For the first I was invited on the condition that I bring a nice big trout. That was easy though “could not I bring two” freeing up more freezer space! On arrival I was handed newspaper told to soak it with a hose and then place the trout on it, after salt, pepper and some lemon juice, it was wrapped and put straight on the BBQ. The paper steamed and burnt gently on both sides as the fish was turned and finally on unwrapping hot smoked/baked trout with a perfect smoky flavour was enjoyed by all.

The second was another BBQ where smoked chicken appeared and on enquiring where from I was pointed to what looked like a small fridge connected to a dry ice unit in the garage. This was the first time I saw a Bradley Smoker and I was impressed. The different models can both hot smoke fish, meat/game, dry fruit, and more importantly cold smoke fish. All in a self contained unit which can even go outside under a cover making no less of an impact than a BBQ. They are not the cheapest but considering they will last a long time and actually get used an investment for fisherman and foodies alike if you ask me. I raved about them so much Edward George has even stocked them so mine is arriving soon. See below if you want to see the different models: