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Hot-smoked fish


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This method can be used for chunky fillets such as bonito, kingfish, tailor, salmon - any fish with good chunky fillets. I also use it to smoke trout whole.

Step 1

Clean and fillet (if doing fillets) your fish thoroughly ensuring that all traces of blood are removed. Preferably, you will have bled the fish immediately after capture.

Step 2

Brine your fish with this basic brine solution:

1/2 cup non-iodised salt

1/2 cup sugar

1 litre of water

Stir until completely dissolved

Place fish in a glass, stainless or ceramic dish and COVER with the brine solution. Place in the refrigerator.

Thick chunks of 3cm or more should be in brine 8 to 12 hours.

for thin chunks of less than 3cm, 6 to 8 hours is sufficient.

Step 3

Remove fish from brine and rinse each piece under cold water.

Gently pat dry and lay pieces on a rack to air dry for about one hour. When the fish is sticky to the touch it is ready for smoking.

Step 3

Smoke the fish using your favorite wood chips or shavings.


The basic brine can be modified by adding any of the following ingredients;

chilli flakes, grated fresh ginger, soy sauce, honey, lemon/lime juice and/or zest, bay leaves, pepper, rum

pickling spices. Experiment and be creative.

Eat while still hot or each cold.

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