Smoked fish
Smoked fish

Without a smoker…..

The can-do Kiwi spirit – catch a fish off rocks clamber up a bank and snap off some tea tree branches
Split fish and salt heavily – rock salt is best, the coarse gain is important
Leave for at least 20mins – until it has drawn some moisture out of the fish’s flesh
Brush most of the salt off and add some sugar
Light bbq, pile on some smoking material and lay fish on top
Close lid and adjust temperature….

Low and slow best, turn it off if it starts a fish, turn it back on if it stops smoking and fish is still raw

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