An absolute classic - hot smoked fish. Is it really summer without the smell, the taste and the joy of preparing and sharing your catch with friends and family. Let's be honest, hot smoked fish is amazing all year round. Here is our go-to favourite recipe! Enjoy. Classic Hot Smoked Fish
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Category
Fish and Seafood
Prep Time
1 hour
Smoke Time
2+ hours
An absolute classic - hot smoked fish. Is it really summer without the smell, the taste and the joy of preparing and sharing your catch with friends and family? Let's be honest, hot smoked fish is amazing all year round. Here is our go-to favourite recipe!
Use your favourite fish suitable for smoking - the higher the oil content the better. Some of our favourites include gemfish, snapper, mullet, salmon, kahawai and trevally - to name a few.
This is a simple recipe and you can adapt it to suit the type of smoking chamber you have mounted your Smokai Smoke Generator on. In our example we're using a Weber Q BBQ and the 1 Litre Classic Smoke Generator. Adjust the ingredient quantities for the wet brine, to suit the amount of fish you are smoking. This recipe covered 2 x Trevally's with room for 1 or 2 more.
Author:Smokai
Ingredients
Your fish, prepared for smoking. We like to bullerfly the whole fish for maximum utilisation
1 Litre of Water
200g Non-Iodised Sea Salt
100g Soft Brown Sugar (you can also use Coconut Sugar)
Smokai Smoke Generator
Smokai Quick Mount Weber Q Adaptor
BBQ/Smoker/Smoke Chamber
Quality Woodchip or Pellets (Apple and Manuka are great options)
A non-reactive container
Items/Equipment
Directions
Combine the water, salt and sugar in a saucepan and heat/stir until the salt and sugar are fully dissolved. Allow this to completely cool
Submerge your fillets in the brine, in a non-reactive container for 45 minutes. Then, remove from the brine and rinse in fresh cold water to remove some of the saltiness and sweeten them a little
Get some paper towels and pat the fillets dry. Make sure you remove as much moisture as you can, then place on a rack, skin side down and put it in the fridge for a few hours. You will find the fish will go tacky – this is what your smoke will stick to
Before you smoke – bring your fish to room temperature and wipe off any last bits of moisture
Place your fish evenly spaced out on a rack and place in your bbq/smoke chamber
When you’re ready fill the hopper of your Smokai Smoke Generator with wood chip/pettlets and light it
Light, then turn your Weber Q to its lowest heat setting. We find that by propping the hood open a little with a piece of stainless steel we could get a constant temperature of around 70c / 158f
The smoking temp and times will vary based on your fish, your bbq and your taste. We find 2.5 hours at 70c about perfect. Experiment with temp and times
Pro-tip - if you can find the self control, leave the finished smoked fish in the fridge over night. The flavours will intensify as the fist sets