Smoked Yellowtail
Smoked fish is a sought-after luxury. Use this method to smoke fish at home. Yellowtail, unlike snoek, is available most of the year. The secret is not to overcook the fish. Stick to our times. The smoked fish will keep for a week in the fridge. Use cold in salads, sandwiches, and wraps. Serve hot in a tomato smoor.
- Serves: 4 - 6
- Recipe Category: Fish & Seafood
-
Products in this recipe:
Seasoned Sea Salt
Peach Apricot Chutney or Sweet Chilli Chutney
You Will Need:
Ina’s Tip
Delicious for snoek, using to the same method
Method:
Yellowtail
Trim the fish with a sharpened cook's knife.
Use a pair of fish tweezers or a clean pair of pliers to remove all the bones. Pull the bones out towards the head to avoid tearing the flesh.
Brine
Dissolve the salt and sugar in boiling water.
Add cold water once dissolved.
Place the trimmed and deboned fish in a rectangular deep dish.
Add the brine.
Leave the fish to cure for 1½ - 2 hours, at room temperature.
Dry Fish
Remove the fish from the brine.
Blot off all moisture.
Place the fish open, on a wire rack, in the fridge to dry properly (for at least 2 hours or overnight).
Prepare Smoker
Use a Nr. 6 black iron pot.
Heap wood shavings in the pot. Flatten them a little.
Cover the shavings lightly with foil. Crimp the outer edges to allow smoke to circulate.
Place the rack with the air-dried fish over the foil.
Cover the pot securely with more foil before jamming on the lid.
Set the pot over medium heat.
Start timing. Smoke the fish for 15 minutes.
Turn off the heat and allow to stand, without opening the pot, for a further 10 minutes.
Leave to cool.
Glaze
Spread a few spoons of Chutney over the fish when cold.
Serve Cold (Best)
Best served cold, with extra Chutney, on buttered bread or in a salad.
Good salad flavour matches are fennel, citrus, and pickled cucumber.
Serve Hot
Alternatively, serve hot in an onion, potato, and tomato smoor.
Serve on rice.
Smoked Yellowtail
Smoked fish is a sought-after luxury. Use this method to smoke fish at home. Yellowtail, unlike snoek, is available most of the year. The secret is not to overcook the fish. Stick to our times. The smoked fish will keep for a week in the fridge. Use cold in salads, sandwiches, and wraps. Serve hot in a tomato smoor.
- Serves: 4 - 6
- Recipe Category: Fish seafood
-
Products in this recipe:
Seasoned Sea Salt
Peach Apricot Chutney or Sweet Chilli Chutney
You Will Need:
Method:
Yellowtail
Trim the fish with a sharpened cook's knife.
Use a pair of fish tweezers or a clean pair of pliers to remove all the bones. Pull the bones out towards the head to avoid tearing the flesh.
Brine
Dissolve the salt and sugar in boiling water.
Add cold water once dissolved.
Place the trimmed and deboned fish in a rectangular deep dish.
Add the brine.
Leave the fish to cure for 1½ - 2 hours, at room temperature.
Dry Fish
Remove the fish from the brine.
Blot off all moisture.
Place the fish open, on a wire rack, in the fridge to dry properly (for at least 2 hours or overnight).
Prepare Smoker
Use a Nr. 6 black iron pot.
Heap wood shavings in the pot. Flatten them a little.
Cover the shavings lightly with foil. Crimp the outer edges to allow smoke to circulate.
Place the rack with the air-dried fish over the foil.
Cover the pot securely with more foil before jamming on the lid.
Set the pot over medium heat.
Start timing. Smoke the fish for 15 minutes.
Turn off the heat and allow to stand, without opening the pot, for a further 10 minutes.
Leave to cool.
Glaze
Spread a few spoons of Chutney over the fish when cold.
Serve Cold (Best)
Best served cold, with extra Chutney, on buttered bread or in a salad.
Good salad flavour matches are fennel, citrus, and pickled cucumber.
Serve Hot
Alternatively, serve hot in an onion, potato, and tomato smoor.
Serve on rice.