Smoked Kahawai

Ingredients

  • Kahawai Fillets with skin on
  • Bradley Demerara cure
  • Brown Sugar or Maple Syrup
  • Garlic powder

Preparation

  1. Lightly Sprinkle Bradley Demerara cure over fish fillets
  2. Rub in Brown Sugar or Maple Syrup on fillets and refrigerate overnight
  3. Additionally add a sprinkle of Garlic powder depending on taste requirements

Smoking Method

  1. Using Alder flavoured Bisquettes smoke/cook at approximately 76°C for 3 or 4 hours depending on thickness of fillets with vent wide open.
  2. If extra browning on fish is required raise temperature to 91°C for the last hour, be sure not to over cook.