Smoked Fish Recipe

Inspired by Fallow

Time3h

Serves4

Creatively imaged with an extra twist

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Ingredients

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1
Brine the Fish
In a bowl, mix the kosher salt and brown sugar. Rub the mixture all over the fish, ensuring it is well coated inside and out. Place the fish in a large resealable plastic bag or a shallow dish, cover it, and refrigerate for at least 4 hours or overnight.
2
Prepare the Fish
After brining, rinse the fish under cold water to remove excess salt and sugar. Pat it dry with paper towels. Stuff the cavity of the fish with lemon slices and some fresh herbs.

3
Prepare the Smoker
Soak the wood chips in water for at least 30 minutes. Preheat your smoker to 225°F (107°C). Once the smoker is ready, drain the wood chips and add them to the smoker box or directly on the coals.
4
Smoke the Fish
Place the prepared fish on the smoker rack, skin side down. Close the lid and smoke the fish for about 1 to 2 hours, or until the internal temperature reaches 145°F (63°C) and the fish is flaky.
5
Finish with Olive Oil
After smoking, brush the fish lightly with olive oil to enhance flavor and moisture. Let it rest for about 10 minutes before serving.