A new kahawai recipe.

For the discussion of how you cook your catch, post your favorite recipes in here for all to try
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hermodo
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Mon Mar 07, 2016 8:55 pm

Aren't we always looking for new recipes for " the people's fish" ? Well, here we go and this just happened ! No Gordon <img src="./images/smilies/emoticon-0183-swear.gif" alt=":swear:" title="Swear"> Ramsay , no Jamie Oliver , or Nadia Lim ( pity), just a chain of events!
A good trip to Mahia ,( see my Mahia trip report on the Hawkes Bay region section ), yielded me with an abundance of big KY fillets, so out with the smoker ! Damn ,no meths.! so smoker onto the BBQ, ... no gas ! By this time I'm getting bothered . Why should a feed take so long?
Slammed my fillets, 4 of them , into the oven, fan bake in a glass pyrex dish with tinfoil on top for 25 min at 150. Sweet, and succulent .My oven is dead slow so if you have a good one 15 to 20 min . I think the trick was marinading the fish and leaving it overnight in the fridge. So; 1 tablespoon of Demarera sugar , sprinkle of salt , and on a plate , glad wrapped in the fridge overnight. I think the secret is in not putting too much sugar on . Pat it lightly dry with a paper towel, oil the dish , whack it in there , and you are good to go! Tinfoil on top holds the moisture in , You need beer to wash this down , so any kids reading this , get dad to do it !, or mum if dad's out fishing !

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Schecter
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Tue Mar 08, 2016 9:57 am

That sounds tasty. I'll give it a go.

Does anyone notice the difference between salt and iodised salt when preparing fish for smoking. I can't notice the difference.
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Viking Profish 440

PB: Snapper=79cm. Rogers Road, 26/10/14

PB: Gurnard=34cm. Orere Point, 17/06/15

PB: Kingfish=75cm. Omaio, 13/02/16


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HookiT
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Tue Mar 08, 2016 10:57 am

Schecter wrote:That sounds tasty. I'll give it a go.

Does anyone notice the difference between salt and iodised salt when preparing fish for smoking. I can't notice the difference.
Schecter do a search on subject 'iodized salt, ' a few different views of use. I have only ever as advised by those in the trade used pure sea salt.

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piwikiwi
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Tue Mar 08, 2016 11:10 am

Cheers Hermodo will try sometime.
I must admit to letting go nearly all my KY as Ive messed up the smoking process.

Schecter the free magazine we got at the EBOP comp has an article on fish smoking page 72. The guy says he mixes 50/50 plain salt and brown sugar and apllies thickly to the flesh side and leaves in the fridge for 24-48 hours. He reckons this is really important for flavour and longevity of the fish after its smoked.

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Schecter
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Tue Mar 08, 2016 12:24 pm

Thanks guys. I'll do some research into it. I normally cure my fish overnight.

On Sunday I did an experiment. I used iodised salt on one fillet, sea salt on another and pink Himalayan organic rock salt on the last. My view is that it all tasted like smoked fish.

Although I would probably lean towards the organic Himalayan rock salted fish only because that salt was a bit more expensive.
Viking Tempo
Viking Profish 440

PB: Snapper=79cm. Rogers Road, 26/10/14

PB: Gurnard=34cm. Orere Point, 17/06/15

PB: Kingfish=75cm. Omaio, 13/02/16


Manurewa Marlins RLFC. The Home of Joe Galuvao, Henry Fa'afili, Greg Eastwood, Daniel O'Regan, Jesse Bromwich,
Kenny Bromwich, Peter Hiku, Ligi Sao, Siliva Havili.

HookiT
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Tue Mar 08, 2016 8:08 pm

piwikiwi wrote:Cheers Hermodo will try sometime.
I must admit to letting go nearly all my KY as Ive messed up the smoking process.

Schecter the free magazine we got at the EBOP comp has an article on fish smoking page 72. The guy says he mixes 50/50 plain salt and brown sugar and apllies thickly to the flesh side and leaves in the fridge for 24-48 hours. He reckons this is really important for flavour and longevity of the fish after its smoked.
'50/50' salt brown sugar HUUGGG !!! He must love it sweet !. His recipe good on him.

Brown sugar for a bit of colour and to off set the salt.. Salt is your main ingredient then the smoking medium but be careful how both are used. A lot of variables in smoking whether hot or cold.

hermodo
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Thu Mar 17, 2016 5:40 pm

Well if you were putting " pink Himalyan rock salt" on your Kahawai you may get up in the middle of the night , not for a piss , but to chant a few mantras to forgive your eco footprint . Appreciate the experiment Schecter , but Himalayan rock salt on locally caught KY, man you have to be joking! Ommm!

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