cedar smoked fish variations (italia & asia style)


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#salmon #catfish #tuna #smokedfish #cedarsmoked #napoleon #charcoal


YOU’LL NEED

  • kettle grill
  • charcoal and briquette mix
  • cedar boards
  • salmon, catfish and tuna filet in desired size and weight 
  • about 15 minutes / pound smoking time

PREPARATION (about 2h):

  • water cedar boards for at least 3 hours prior to cook in cold water
  • Salmon (italian style)
    • brining
        • 1,5 l of cold water for 3 pounds or 1,3 kg of filet
        • 90 g salt/herb mix
        • stir/mix
        • put salmon in mix for about 1h prior to cook
      • after brine - rub salmon with kosher sea salt, rosemarie, pepper, ad fine sliced garlic and lemon on top
  • tunar & catfish filet asian style
    • marinade up to 8h prior to cook with 
      • 6 spoons soy sauce for soup
      • 2 tablespoons honey 
      • 1 clove garlic
      • 1 pc ginger freshly pressed
      • 1 small pc green onion
      • 2 tables spoons (rice) vinegar 
      • 2 tea spoons harissa (salt, chilli, coriander, cumin)
      • add kosher sea salt and pepper before cook
  • kettle grill
    • prepare for indirect grill
    • heat up to about 200°C/400°F (on cooking deck)

COOK:

  • put prepared fish on wet cedar boards
  • place boards on indirect grilling zone on your kettle grill with enough distance to coal
  • cook until core temperature of fish is about 60°C/130°F
  • serve on wooden boards

PERFECT 👍 

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