UP IN SMOKE

In times past, smoking the catch was popular amongst many Australian anglers, particularly those beach fishos targeting tailor. These days however, it seems much less common to smoke your own fish, even though the popularity of smoked fish is on the rise. In contrast, smoked trout that was once only available from trout farms and niche outlets is now carried in many seafood shops and larger supermarket chains. Similarly, commercial smokehouses have emerged across the country, selling a range of species including smoked tuna and kingfish. Smoked fish is now widely regarded as a delicacy and Australian consumers are willing to pay premium prices for well-smoked fish.

“These days however, it seems much less common to smoke your own fish, even though the popularity of smoked fish is on the rise.”

Fortunately, it's not difficult to smoke fish provided a few simple steps are adhered too, and in some cases it’s possible to secure a great meal over a campfire. For example, on a trip to the South Island of NZ, in which extreme weather closed our chosen walking track and took out some huts that we were to shelter in, we rented a shearer’s hut beside