Smoking fish can create delicious and unique flavors, but it requires a delicate approach compared to heavier meats. Matt Ranieri, VP of Technical Services for Acme Smoked Fish, advises using milder wood chips, such as beech, to avoid overpowering the fish's natural flavor. He emphasizes the importance of maintaining consistent heat levels. Fish can be smoked using two methods: hot and cold smoking. Ranieri recommends hot smoking until the internal temperature reaches 140 degrees Fahrenheit, which generally takes 15-30 minutes, depending on the heat intensity.
When smoking fish, it's crucial to use mild wood chips like beech wood and maintain consistent temperatures to avoid overwhelming the delicate flavors.
Hot smoking fish until it reaches 140 degrees Fahrenheit is recommended and takes about 15-30 minutes; the key is monitoring internal temperature carefully.
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