Sorry for bringing back such an old thread, I had taken some photos of a more recent fish that was smoked recentlt.The pictures are just of a fillet and the preppings for smoaking.
I make a brine that consists of Yoshidas sauce and hot red curry paste. The fish soaks for 24 hours in the brine.
A fire of apple wood is then prepared with plenty of nice hot coals. So wet pieces are added to the fire the fish is added and then the lid is shut.
8 hours later it comes out delicious. Smoaky, tender, moist, meat with an extremely high fat content that creates a flavor like none other.
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