Was doing some research on cold smoking. The preparation is the same as this pickling method. Some online feel there is a possible food safe issue as the fish is never cooked and that the salting process doesn't kill all possibly present bacteria or parasites. The vinegar mix may negate any issue with pickling vs cold smoking though but thought I would throw it out there. I loved roll mops and am going to give this a whirl but don't want a 20ft tape worm trying to crawl out my butt in the weeks to come.
Originally Posted by john.b
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