cold-smoking requires an appliance with
separate chambers for the smoke source and
the fish (p. 236). But it’s a simple matter to
flavor a few portions with smoke on the
backyard grill, or even indoors. Line the
interior of an ordinary saucepan and its lid
with aluminum foil, scatter smokeable
materials — small dry wood chips or sawdust,
sugar, tea leaves, spices — on the bottom,
place presalted fish pieces on a rack, turn the
heat on high until smoke appears, then reduce
the heat to medium, cover the pot tightly, and
allow the fish to “bake” in this 400–500ºF/
200–250ºC stovetop oven until barely cooked
through.
Fish Mixtures
Like meats, fish can be chopped or pounded or
ground up and mixed with other ingredients to
make balls, cakes, sausages, pâtés, terrines,
and so on. This is an excellent way to use