Thread: Smoked kahawai

Originally Posted by Ingrid 51

I’ve generally used Manuka for smoking but recently tried pohutukawa as the council trimmed a tree and did not remove the wood. I did! Even the leaves of pohutukawa will produce a golden brown finish to the flesh, when added to any smouldering wood for the last stages of the smoke.

Pohutukawa is good,
oak is even better, gives good colour and not at all bitter taste as manuka sometimes can be.

Originally Posted by Pistov

Pohutukawa is good,
oak is even better, gives good colour and not at all bitter taste as manuka sometimes can be.

Bitterness is from having the smoker too well sealed....you have to let the smoke out too!

I have been doing half brown sugar half sweet chilli sauce of late, oddly the Wife prefers the sweet chilly (hates hot stuff like chilly) while I prefer the brown sugar (drowns anything bland in Tobasco sauce)

Originally Posted by Ranger 888

I strongly feel that you shouldn't put salt on a saltwater fish: trout yes, but not snapper, kahawai etc. MY recipe is : rub brown sugar and black rum on the flesh, and let it dry overnight. Bung it in the smoker. Eat with fresh white bread spread with lashings of butter!

I’d forgotten about this thread but as it’s been bought back here is a Kahawai with brown sugar and rum. Was bloody nice too.

Wow thats pretty dark alright, not too strong then?

Originally Posted by veitnamcam

Wow thats pretty dark alright, not too strong then?

Nah mate it was really nice.
Before you ask I can’t remember how much Rum we put on there.

Or consumed in the making of smoke Kahawai?

I like the idea of rum smoked fish - if the Mrs likes the resulting fish, it may justify buying more rum!

Going to try this.