works better for trout/salmon but i smoked some my quick way: first scale clean your fish then score it lightly (three slices each side), then rub with salt and heaps of tumeric then heat a metal steamer-pan red-hot and throw in some DRY tea leaves/woodchips(hickory,banksia) mushrooms anything that will get a nice but of smoke happening. Immediately put the fish in and a lid on and take off the heat and leave until room-temp works better with smaller fish but if it is a bit raw repeat process and you should be good to go! i also tried this with duck...bloody tasty



LinkBack URL
About LinkBacks




Reply With Quote



Bookmarks