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Normal Topic Smokin Kahawai (Read 1093 times)
Highland
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Smokin Kahawai
Jul 25th, 2019 at 4:36pm
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When hot smoking kahawai I have always used a layer of salt then brown sugar on the flesh and just left it on. Others tell me they wipe most of it off before smoking or even wash it off & dry. What do you guys do in regards to this? Also read somewhere putting tinfoil OVER the sawdust stops it getting on the fish (when the cheap smokers mover when heated up, anyone tried that?

Cheers
  
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davflaws
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Re: Smokin Kahawai
Reply #1 - Jul 25th, 2019 at 8:30pm
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Mix salt and brown sugar, rub on and put aside in the fridge for an hour. Then wipe off. Aluminium foil works fine to stop the sawdust flying up and sticking on the fish

But if you look after them (ikkei and ice), fresh kahawai as sushimi, ceviche, or floured and fried is better than any snapper I have had in the last 70 years.
  
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Re: Smokin Kahawai
Reply #2 - Jul 25th, 2019 at 8:58pm
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davflaws wrote on Jul 25th, 2019 at 8:30pm:
Mix salt and brown sugar, rub on and put aside in the fridge for an hour. Then wipe off. Aluminium foil works fine to stop the sawdust flying up and sticking on the fish

But if you look after them (ikkei and ice), fresh kahawai as sushimi, ceviche, or floured and fried is better than any snapper I have had in the last 70 years.


For frying how thick are you cutting the fillets please ?
  
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Re: Smokin Kahawai
Reply #3 - Jul 26th, 2019 at 1:00pm
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Small fish <35 - Fillet, skin, bone. Trim so frying bits are 1cm thick. Cerviche everything else.

Over 35cm - Fillet, skin and bone and halve fillet along lateral/pinbone line. Take shoulder (front of top half fillet), and either sashimi it straight off, or sear its surface like a loin of tuna and then sashimi it. Then treat rear half of top fillet and all bottom fillet as a small fish and fry some, cerviche the rest.

We have no cat now. He used to get all the trimmings that now get lemon or lime juiced and into coconut cream.
  
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Re: Smokin Kahawai
Reply #4 - Jul 26th, 2019 at 4:38pm
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Smiley

I will try that, thank you.
  
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Re: Smokin Kahawai
Reply #5 - Jul 27th, 2019 at 12:28pm
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Brown sugar and plain salt it and always leave it over night have even left for two or three days when i havent had time to light the smoker or the weathers shit. Never wipe salt and sugar off just sort of drain off surplus liquid .A good hot fire for the first 1hr then lazy smokey fire for 3-5 hrs depending on how fill the smoker is. Wink
  
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Re: Smokin Kahawai
Reply #6 - Jul 30th, 2019 at 2:39pm
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Cheers guys, Kahawai is underated as an eating fish for sure!
  
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Re: Smokin Kahawai
Reply #7 - Aug 1st, 2019 at 7:23pm
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Leaving the salt\suger on it for longer will cure it more and suck all the water out leaving a firmer fillet when it's been smoked so longer is generally better.  In terms of wiping it off leaving it on makes for a more candied end product.  These days I avoid suger like the plague so I scrape it all off with a spoon before smoking.
  

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