Thursday, 22 May 2014

Smoking Fish adds a multitude of options to the Superyacht Chef's Repertoire ..........


Fishing is often the entertainment for long voyages between countries, continents or islands so coming up with an array of fish dishes is essential for the Superyacht Chef.  One way that can turn fish into a multitude of dish options is smoking the fish.  Within this simple cooking method there are heaps of options within itself, use whiskey, rum, wines, different sea salts, herbs, lemon pepper the list goes on especially with a good imagination. 

Smoking Fish


Below is a YouTube clip on how to smoke fish, our marinading paste recipe is

2 Tablespoons of good quality sea salt
1 Tablespoon brown sugar
Optional a capful of whiskey or rum

These quantities depends on size of fish so judgement call is required.

Rub the marinade all over the fleshy side of the fish or fillet and leave to marinate in the fridge over night or for longer than 5 hours.  Some people do wash off the marinade and then dry the fish out but we don't bother we just simple rub off the marinade.

I have two ways of smoking either moisten the Manuka Wood chips 1/2 hour before or do a dry wood smoke and some people moisten the wood with a little whisky, beer or wine and leave overnight to soak in. 

Lemon pepper and herbs such as dill or lemon thyme can be added to the fish just before smoking it, after the marinade is removed

Follow the YouTube clip below and remember not to lift the lid during the smoking process around 15 minutes if using a Kilwell Smoker and leave for 5 minutes to rest after the methylated spirits is all burnt off. 





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