Spearfishing Catch and Cook How to Smoke Australian Salmon ( Kahawai )
Wet Mammal
4,710 views
Okay, so this was a video that I had captured way back in October but had my Hard Drive stolen so I've had to restock on Salmon, then wait for the right conditions, the time and reshoot but finally it’s here.
I know a few of you have been interested in smoking fish and how to do it for awhile, well here it is, its quite hard for me to be really precise on some things because I literally don’t weigh up ingredients and kind of season from experience. This goes for all my cooking (I dont bake so its okay)
Firstly a few things have been done differently in this video because im not smoking at my home, I didn’t have access to my usual salt, glassware and so on. I have never smoked a frozen fish and this was only done due to the amount of Total Fire Bans that had been issued due to recent bushfires around central coast, Sydney and Batemans Bay. This was also a first time for me smoking a brine and a dry rub together. I probably wouldn’t do it again as the flavour transferred from one to the other although still delicious it seems pointless.
That being said it was still a great smoke and I really enjoyed it.
Brine Mix for 500g-1kg of fish
1.5L Warm Water (helps everything dissolve)
250-300g Brown Sugar
500g Kosher Salt
Tea spoon of Onion Powder
Tea spoon of Garlic Powder
3 in 1 Smoker
BBQ Coals
Have your Smoker sit between 80-100 Degrees
Wood Chips
In this Video Cherry and Alder chips were used
Add BBQ Coal and Wood Chips as the Smoke or Heat starts to drop.
Smoke until the internal temp of your fish hits 70 degrees celsius
Plenty of fish go well smoked
Fish with high fat and oil work really well
Song
Track: ROY KNOX - Lost In Sound
Music Provided By: Magic Records
Listen To The Original: ROY KNOX - Lost In Sound (Magic Free Release)
Fanlink: https://fanlink.to/lis
The shots were taken from numerous dives and I take a variety of fish as I believe it’s the most sustainable way. If I only targeted one or two species like most we would have a significant impact on the stock so diversity is key, it also encourages you to cook and try different methods of prepping fish which is always great for the taste buds.
All fish were of legal size and were speared for consumption, I have a NSW Fishing Licence and abide by catch size limits, daily takes and no fish zones. Over the past 3 years now me and my partner have made the commitment to no longer buy fish so we only eat the fish catch. Spearfishing is the most sustainable form of fishing on the planet, it is also the most environmentally friendly form of fishing.
Let me know what you think of the video in the comments section. Anyway I hope you guys enjoyed the video and don’t be afraid to like, share and subscribe for more Spearfishing/Adventure/Cooking!
12 Comments
Spearfishing Catch and Cook How to Smoke Australian Salmon ( Kahawai )
Wet Mammal
4,710 views
Okay, so this was a video that I had captured way back in October but had my Hard Drive stolen so I've had to restock on Salmon, then wait for the right conditions, the time and reshoot but finally it’s here.
I know a few of you have been interested in smoking fish and how to do it for awhile, well here it is, its quite hard for me to be really precise on some things because I literally don’t weigh up ingredients and kind of season from experience. This goes for all my cooking (I dont bake so its okay)
Firstly a few things have been done differently in this video because im not smoking at my home, I didn’t have access to my usual salt, glassware and so on. I have never smoked a frozen fish and this was only done due to the amount of Total Fire Bans that had been issued due to recent bushfires around central coast, Sydney and Batemans Bay. This was also a first time for me smoking a brine and a dry rub together. I probably wouldn’t do it again as the flavour transferred from one to the other although still delicious it seems pointless.
That being said it was still a great smoke and I really enjoyed it.
Brine Mix for 500g-1kg of fish
1.5L Warm Water (helps everything dissolve)
250-300g Brown Sugar
500g Kosher Salt
Tea spoon of Onion Powder
Tea spoon of Garlic Powder
3 in 1 Smoker
BBQ Coals
Have your Smoker sit between 80-100 Degrees
Wood Chips
In this Video Cherry and Alder chips were used
Add BBQ Coal and Wood Chips as the Smoke or Heat starts to drop.
Smoke until the internal temp of your fish hits 70 degrees celsius
Plenty of fish go well smoked
Fish with high fat and oil work really well
Song
Track: ROY KNOX - Lost In Sound
Music Provided By: Magic Records
Listen To The Original: ROY KNOX - Lost In Sound (Magic Free Release)
Fanlink: https://fanlink.to/lis
The shots were taken from numerous dives and I take a variety of fish as I believe it’s the most sustainable way. If I only targeted one or two species like most we would have a significant impact on the stock so diversity is key, it also encourages you to cook and try different methods of prepping fish which is always great for the taste buds.
All fish were of legal size and were speared for consumption, I have a NSW Fishing Licence and abide by catch size limits, daily takes and no fish zones. Over the past 3 years now me and my partner have made the commitment to no longer buy fish so we only eat the fish catch. Spearfishing is the most sustainable form of fishing on the planet, it is also the most environmentally friendly form of fishing.
Let me know what you think of the video in the comments section. Anyway I hope you guys enjoyed the video and don’t be afraid to like, share and subscribe for more Spearfishing/Adventure/Cooking!