Directions

1. Coat the fish in a 2:1 dry brine of Sea Salt/Coconut Sugar

2. Place in the fridge for 60-90mins

3. Remove from fridge and rinse off the dry brine in cool water

4. Place rinsed fish back in the fridge for a few hours, until its sticky/tacky (you want this so the smoke has something to stick to)

5. Remove from the fridge and start bringing to room temperature

6. Fill your Smokai Smoke Generator hopper with your chosen woodchip or bbq pellets - we recommend Manuka for smoking fish

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1. 50c/120f for 1 hour without smoke

2. Light your Smokai Smoke Generator

3. 60c/140f for 1 hour with light smoke

4. 70c/158f for 2-3 hours with heavy smoke

5. Continue smoking until the internal temperature of your fish reaches 70c/158f

6. Alter temperatures as required - as per the BBQ/Grill/Smoker you are using. In some cases you may need to smoke at a higher temperature for less time. We suggest keeping the temp in your smoking chamber as close to the advice above as possible.