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. This is a simple recipe utilizing a dry cure and you can adapt it to suit the type of smoking chamber you have mounted your Smokai Smoke Generator on.
Author:
Smokai
Ingredients
Yellowtail Kingfish cut into pieces/slabs - skin on
Non-Iodised Sea Salt
Coconut Sugar (or Brown Sugar)
Items/Equipment
Smokai Smoke Generator
BBQ/Grill/Smoker/Smoke Chamber
Quality Woodchip or BBQ Pellets
A Non-Reactive Container
Directions
Coat the fish in a 2:1 dry brine of Sea Salt/Coconut Sugar
Place in the fridge for 60-90mins
Remove from fridge and rinse off the dry brine in cool water
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)
Remove from the fridge and start bringing to room temperature
Fill your Smokai Smoke Generator hopper with your chosen woodchip or bbq pellets - we recommend Manuka for smoking fish
Hot smoke your fish as per the following instructions
50c/120f for 1 hour without smoke
Light your Smokai Smoke Generator
60c/140f for 1 hour with light smoke
70c/158f for 2-3 hours with heavy smoke
Continue smoking until the internal temperature of your fish reaches 70c/158f
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.
