Smoking Fish
Which Species?
Pretty much any fish species can be
smoked, however some are better. Salmon
is magnificent. Kingfish and striped marlin
are in another class. Our common species,
particularly kahawai and snapper, are
excellent. Oily species are great. Just make
sure that you start with great product - ensure the fish is fresh, properly killed
and chilled before smoking.
Which Timber?
All of the timbers from Kiwi Sizzler can be used for smoking fish. Use manuka
as the first option, pohutukawa for a change of flavour. Apple is also great and
highly recommended when smoking salmon.
Preparation
Read the earlier sections on filleting or splitting the fish, then brine or sprinkle
with salt and sugar as explained previously. If the fish is brined the most
important step is drying it thoroughly. Pat with paper towels then, preferrably,
leave (in a fly-proof container) to dry for several hours. A fan speeds the
process. The surface will be tacky when its ready to go.
Options
Flavourings can be added to the fillet or brine. Popular options include golden
syrup, bay leaves, parsley flakes, rum, pepper corns and chilli. Experiment!
Smoking Time
From around 12 minutes for small
fillets such as those shown (at left)
to as much as 30 minutes for a large
whole fish or thick fillets. You can
always refill the meths dishes and
cook a little more.
LEFT:
Snapper brined with salt and brown sugar then
smoked with pohutukawa sawdust.
