Hot smoked Sea Bream

[Orik]

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.

 

[smokerjim]

looks good from here.

 

[sandyut]

Looks great! And welcome!

 

[disco]

Looks delicious! Big like!

 

[Bearcarver]

Nice Looking Fish, Orik!!
Look Mighty Tasty!!
Did you get a final internal Temp?
Like.

Bear

 

[Orik]

Nice Looking Fish, Orik!!
Look Mighty Tasty!!
Did you get a final internal Temp?
Like.

Bear

Hi,
yes, mine was around 162 F.
if the fish is not very fresh it should be around 75 C (167 F ) . but for very fresh fish it could be abut 160 F. another advice I got is once you can peal the skin off easily the fish it is ready (just make the first cut with a knife at the closest point to the tail)

 

[TNJAKE]

Nice meal. Bet it was tasty

 

[Orik]

Nice meal. Bet it was tasty

It was amazing and really worth the try. the taste of smoked fresh sea fish with a balanced smokey aroma.

 

[jcam222]

Looks great to me!! I’ve not heard of Sea Bream before. I know I’m the southern US people call freshwater bluegill bream.

 

[Orik]

Looks great to me!! I’ve not heard of Sea Bream before. I know I’m the southern US people call freshwater bluegill bream.

There are quiet a few fish types from the Bream family. the kind I got is the Gilt-head bream which I believe tastes the best from the breams. Here we call it "Denise".