Cold Smoking Fish with a Lifetime of Experience (Norwegian Family Method)

Learn how to cold smoke fish the traditional Norwegian way: From butterfly filleting to salting, drying, and smoking in a handmade smokehouse. In this video, I join my 81-year-old grandfather at our boat house to walk you through every step of the process that’s been passed down through generations in our family. We use ling in this video, but this method works beautifully with cod, haddock, or other white fish. After smoking, my grandmother shows us how to serve it the classic way: with boiled potatoes, a creamy white carrot sauce, and rich egg butter. *Grandma's Smoked Fish Recipe:* https://torthefisherman.com/smoked-fish-recipe *Timestamps:* 0:00 Cleaning and filleting fish 6:57 Salting the fish 12:19 tying rope to the fish to hang up 14:23 Taking the fish home for drying off 14:32 Preparing smoking ingredients 18:14 Traditional cold smoking 29:40 Portioning the smoked fish 34:33 Cooking and tasting cold smoked fish Join this channel to get access to perks: https://www.youtube.com/channel/UCgExrbcW2d94I-lkeJmMiog/join *Recommended filleting knife* (amazon paid link): https://amzn.to/3Ssk528 Why this knife? Check out this video for more info: https://youtu.be/3YADEo-cU9Y