Make up a sugar/salt mixture using 2/3 brown sugar to 1/3 non-iodised salt. Rub mix into fillets (for 1 kahawai fillet, a small cupped handful is generally sufficient).  For something different, try some chopped garlic or ginger in your sugar/salt mix.

Layer fillets in a large dish and refrigerate for the night. Hang prepared fillets to dry – we use a clothes rack in the garage with newspaper underneath and hooks fashioned from wire. Hang for a full day, or until they are dry to touch.

Smoke in your usual fashion.



An avid fisherman born an bred in Hawkes Bay

Posted in Recipes

Leave a Reply

Subscribe to Newsletter via Email

Enter your email address to subscribe to the newsletter and receive notifications of new posts by email.

qr code