Just tried for my first time smoking fish, I haven't seen a lot online about Hot smoking white fish ,and I decided to give it a try.
Here in Israel Sea Bream is quiet common and I got 5 fresh pieces,
I covered them in sea salt and put them in the fridge for about 2 hours before smoking.
I used coals from citrus and wet pekan wood chips for the smoke.
washed the salt off them under the tap and dried them up with some paper.
Smoking:
First 2 hours on 65 C (149 F)
and a third hour on 75 C (167 F)
got to say, it came out amazing! very moist and tender and with a very nice smoky flavor and smell.
Here in Israel Sea Bream is quiet common and I got 5 fresh pieces,
I covered them in sea salt and put them in the fridge for about 2 hours before smoking.
I used coals from citrus and wet pekan wood chips for the smoke.
washed the salt off them under the tap and dried them up with some paper.
Smoking:
First 2 hours on 65 C (149 F)
and a third hour on 75 C (167 F)
got to say, it came out amazing! very moist and tender and with a very nice smoky flavor and smell.
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