Smoked Seafood

Smoked Seafood

Smoked Fish

Smoked fish is done the same as smoked chicken wings with one exception, we add about a half a cup of water to the sugar and salt and soak the fish in it rather than just covering them with sugar and salt.

Smoked spangled pearch

 

 

 

 

 

 

 

Method:                                                                                                                                          Mix together 3 tablespoons of brown sugar and 6 tablespoons of cooking salt, and half a cup of water, place your fish in a container and pour the mixture over them, fit the lid and give them a good shake, put them in the fridge for at least a couple of hours (over night is ok) tossing occasionally. Remove them from the mixture and wipe dry, place them on the racks in the camp oven, with the lid on, cook over a fierce fire for 20 to 30 minutes (do not remove the lid to check them for at least 15 minutes or you will lose the smoke) then enjoy, hot or cold.

Smoked Prawns, Redclaw, Sea Scallops

Smoked prawns, redclaw and sea scallops are done a little differently, what we like to do with these is marinate them for a hour or two in a mix of soy, honey, garlic and ginger. We don’t bother much with measuring these ingredients, just mix together whatever suits your taste and that should do the trick. If you have a good fire going these guys will only take 5 to 10 minutes to cook so be careful not to overcook them or they will dry out .

 

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