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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Temperature
20°C
10°C - 30°C
Time
1 hour
30 minutes - 2 hours
Equipment
Cornish Smash (Cornwall, UK): Smoked pilchards are flaked into mashed potatoes with butter and leeks
Bouillabaisse de Cornouaille (Brittany, France): Smoked pilchards add depth to this regional fish stew variant
Pilchard Pâté (Devon, UK): Smoked fish blended with cream cheese and capers for a spread
You're reading one of techniques available free. Full library with Gastronome.
Over-smoking
Cause: Excessive smoke exposure or high temperatures
Fix: Reduce smoking time to 2-4 hours and maintain smoke chamber below 30°C
Uneven curing
Cause: Insufficient salt penetration
Fix: Use proper salt-to-fish ratio (1:5 by weight) and rotate fish during dry cure