FTM Basic smoking spice blend

Smoking spice mix for cold smoking
The FTM Basic smoking spice mix is a balanced, universally applicable spice mix for cold smoking fish fillets. It is designed for gentle salt curing followed by smoke refinement and ensures that fillets are evenly seasoned, made more durable and optimally prepared for long cold smoking processes. The mild, classic flavour profile makes the Basic variety particularly versatile and ideal for pure fish flavour.

Recommended use – two tried-and-tested methods

Method 1: Maturing in the tray
For this method, place the fillets in a suitable tray and sprinkle evenly with approximately 70–80 g of Basic smoking spice mix per kilogram of fillet. The tray is then covered with cling film and stored in the refrigerator for 2–3 days. During the maturing period, the fillets should be turned once a day so that the salt and spices are evenly distributed. During maturing, the salting process begins: moisture is extracted from the fish, the surface stabilises and the flavour of the meat intensifies. This gives the fillets a firm, juicy texture when they are smoked later.

Variation 2: Maturation in a vacuum
Alternatively, sprinkle the fillets with about 60–70 g of Basic smoking spice mixture per kilogram of fillet, then vacuum seal them and store them in the refrigerator for 3–6 days to mature. Here, too, the fillets should be turned once a day. This process is known as salting, pickling or maturing. It removes moisture from the fish, reduces microorganisms and makes the fillet more durable – similar to curing ham. The Basic variety supports this process without masking the fish's own flavour.

After maturing and cold smoking
Once the maturing process is complete, the fillets are briefly rinsed under cold running water, patted dry and then cold-smoked at a maximum temperature of 25 °C for 12–36 hours, depending on the desired intensity. The best results are achieved at a smoking temperature of 10–15 °C, with low smoke development and a correspondingly long smoking time. This produces finely structured, mildly seasoned smoked fillets with a classic aroma and balanced smoky flavour.