Smoked fish. How to smoke Kahawai
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- Опубликовано: 18 окт 2024
- Easy to smoke Kahawai.
Recipe :
1 x Kahawai
Sweet paprika
Black pepper
Rosemary
Brown Sugar
salt
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Fish Smoker
Methylated spirits
Lighter
Manuka Wood chips
then just please follow the video and enjoy your yummy dinner
“You’re not supposed to be smoking that!”
- John Cleese, Live At The Hollywood Bowl
Looks really nice well-done
Thanks mate 👍
Do you get a bitter taste? I always get a bitter taste when i smoke my kahawai in a smoker like your 1
Hi. No. Not really. I always bleed out Kahawai. Maybe some people get a bitter taste. The best for smoking fish is wood smoker. My fish smoker is the basic and cheap and I know if I have wood smoker my fish would taste nicer. Maybe one day I buy one
One of my early mistakes with smoking fish in a hot smoker was to use far too much sawdust i.e. I covered the whole base with sawdust. The fish was noticeably bitter. So I changed to the recommended two handfuls of sawdust - one above each of the two containers of methylated spirits. The fish tasted normal after that, so maybe it was the sawdust.
You must completely dry your fish until its sticky. If you put it in the smoker wet it will get bitter
@@joedennehy386 thank you for the comment I got a kahawai in fridge from yesterday I salted it and put brown sugar on. IL smoke it soon. Hopefully it won't be bitter taste
put tinfoil on top of the chips or the juices dripping down will steam and make it taste shit
Смотрю в тебя, как в зеркало. Вместо щепы мануки использую ольху. Привет из Севастополя.
Hi there. Yes. I think the best wood for smoking meat is : Red Oak is the best then Maple, Alder and Cherry. I am only using Woodchips Manuka BBQ , because they are cheaper than others and still good for smoking meat or fish. But not the best.
Kind regards, DDNZ
Dude. Use half a cup of salt and half a cup of brown sugar. Leave it in a high sided container for at least 24 hours. You won't believe the difference. But you need a high sided container, 2 cups of fluid comes out of it. Way way way too much sawdust. And then you must get rid of all the liquid on the fish then let it dry so that it becomes sticky. It's called a pellicle and the smoke sticks to it. If you leave if wet like that it can be bitter
Hi Joe. Thanks for help. I will try your way next time 👍 I did put more sawdust because it was 2.5 kg Kahawai . I wouldn't if i smoke for example snapper . But the taste was still fine .
Thank God someone spoke up 😅
@joedennehy386 I smoked Kahawai yesterday for the first time and followed your instructions. Taste is amazing. Thanks!
Not how we do it in NZ, way to much sugar and not enough salt to draw out the liquid ..each to their own..only been doing them for 50 years, so learning every day..
Perry have you ever had the trouble before with bitter taste with this type of smoker? I cant seem to figure it out
@@SoleAdventuresNZ Yes, the taste from meths can get inside lid.... I stopped using the Meths and just make a smallfire under box, or place on gas burner
@@perkar49 thanks for that. I too recently experienced bitterness in my last smoke. I had assumed it was the new rub I put on some how reacting with the smoke. But the meths being responsible makes far more sense. Particularly as I neglected to properly weight the lid to stop the typical heat warp.
@@gavinmcewen5896 Thats it, your next will be delish..I still just burn kindling under them now, no meths, no taint..manuka chips & dried Kawakawa leaves..
@@SoleAdventuresNZ way too much sawdust thats the bitterness half cup scattered is plenty with a few green teatree leaves if you have any one full meths burner is enough to cook a fish
where can i get this type of smoker?
Yeah can u tell me if he replies please
Hi, I got a FISH SMOKER from www.marine-deals.co.nz . But i bought my fish smoker years ago. Thanks.
Regards,
DDNZ
Salt on already a salted fish. Won't that make the taste too salty over powering the fish?
Hi. Because you put a sugar on the top of the fish, it won't taste too salty. I still would recommend to use salt when smoking fish. The fish is tastier with salt after smoke. Thanks.
@@ddnz2959 oh reals. I need to try the brown sugar buzz.
Half a cup of salt and sugar, you can use way way more salt than he used, just clean it off and dry it before smoking, and just 2 handfuls of sawdust
That’s a lot of sugar
way too much sugar
Hi Kama. Not sure If too much sugar but it was really yummy. 😎 I love smoked kahawai