Ingredients:
Fish
Brown sugar
Sea salt
Method:
Lay fish on a flat tray and pat dry with a paper towel.
Rub in a good amount of brown sugar onto both sides of the fillets, or topside of skin is still on. Don’t worry about too much because excess will fall off anyways.
Add decent amount of sea salt onto all sides and rub in. Place the fillets into the fridge for at least an hour. This will draw water out of the fillet and will leave a puddle on the tray.
Place into smoker, and let it smoke away. Cooking times vary depending on thickness of the fillet and heat source. Larger fillets can take over an hour, smaller pieces 30mins. Just sit back, sink some tins and check the fillets with a fork till it’s ready.
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