-2 kgs skin on fillets
-1 litre water
-1/2 cup salt
-1/2 cup white granulated sugar
Mix water with salt and sugar in a pot over a low heat until salt and sugar has dissolved. Let it cool completely.
Submerge the fish in brine. Let rest in the fridge for 6-10 hours or overnight.
Remove fillets and lightly rinse before smoking. Pat dry and sprinkle with paprika.
Preheat smoker 45mins and add wood chips. Let smoke for about 3 hours at 100 degrees c.
Tips: Choose the right wood! Sweet, mild woods like apple, cherry or alder are the best option for smoked fish. They won't overpower the delicate, mild flavour of the meat.
Minimum size 25cm, catch limit 20 per day of fin fish. Easy to find over most of New Zealand.
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