Utilise even more of your catch with this delicious Hot Smoked Roe Recipe - here we have used Snapper Roe and Manuka Woodchip for a unique smokey flavour that every keen seafood lover will enjoy!
1 Litre of Water
200g Non-Iodised Sea Salt
100g Soft Brown Sugar
Smokai Smoke Generator
Smokehouse, BBQ, Smoker or other Smoking Chamber
Quality Woodchip or BBQ Pellets (We used Manuka for this smoke)
A non-reactive container
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 to room temperature.
When cooled to room temperature, pour the brine into a non-reactive container and place it in the fridge for a few hours to chill down further.
Submerge your fish roes in the brine for up to 1 hour.
Remove the roes from the brine and rinse in fresh water.
Using paper towels, pat the roes dry. Make sure you remove as much moisture as you can, then place them on a rack.
Place the rack in the fridge until a pellicle forms on the surface of the roes (a light tacky feel).
Before you smoke – remove your rack from the fridge and bring your roes to the ambient air temperature - be sure to wipe off any visible moisture.
Place your roes evenly spaced out on a rack in your smokehouse, bbq, smoker or other smoking chamber.
When you’re ready, fill the hopper of your Smokai Smoke Generator with your favorite wood chip or quality hardwood BBQ pellets.
50°C for 1 hour without smoke
Light your Smokai Smoke Generator
60°C for 1 hour with light smoke
70°C for 1-3 hours with heavy smoke until the internal temperature of the roe reaches 63°C (or your preferred internal temp).
NOTE: If you are using a hooded BBQ/Grill for your heat source and low temperatures are difficult for you to achieve, hot smoke for 1 hour at 70-100°C or until the internal temperature of the roe reaches 63°C (or your preferred internal temp).
You can eat the roes straight away. IF you can find the self-control, it will benefit from an aging period of 24 hours in the fridge to allow the smoke compounds to permeate the flesh and balance the flavor. These go well on some toasted bread, with butter, red onion, salt and pepper!