Fish smoking in Smo-King Ovens' Smoke Ovens & Smokehouses
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Smo-King
Ovens smokehouses are used for cold and hot smoking fish in Australia,
New Zealand and Malaysia. Fish commonly smoked in our smokers are
salmon, trout, tuna, eels, octopus, mussels and a variety of other
species. The equipment selected will depend on the volume of fish
to be smoked and the process to be used.
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Models
currently used for Fish Smoking
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Models
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Loading
Method |
Fish
Capacity
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Separate
Smoke Generator
for long period smoking |
Refrigeration
for cold smoking
|
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By Hand
|
30 -
50Kg
|
Not
Available
|
Not
Available
|
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|
By Hand
|
80 -170Kg
|
Available
|
Available
|
|
|
One
Trolley
|
60 -160Kg
|
Available
|
Available
|
|
|
One
or Two Trolleys
|
90 -
400Kg
|
Available
|
Available
|
|
The
volume of fish able to be processed will depend on the species,
whether whole fish or fillets, the method of loading the oven and
the process used.
Please look at our COOKSHACK smoker range if you need a smaller smoker. Link to Sapphire Coast Smoked Fish
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Above:
COOKSHACK Smokette
Mini Food Smoker |
Above:
Highview Single Rack |
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.JPG)
