Cooking over an outdoor fire solidifies the whole essence of hunting and gathering, while forcing yourself to slow down and enjoy the little things in life. Here is a recipe to create beautifully smoked Kingfish with a Maple Syrup Glaze. While the fillets smoke you can sit back and relax, enjoying your time in front of your outdoor fireplace.
Enjoy the smoke infused Kingfish, once cooked right through the fish will have that really nice smokey flavour.
Recipe and cook by: Journey of a Fisherman
Ingredients for Brine Mixture
- 2/3 Brown Sugar
- 1/3 Sea Salt
- Mix together in a bowl 2/3 Brown Sugar and 1/3 Sea Salt.
- Spread a nice even layer of the mixture over the Kingfish fillets.
- Place fillets in a sealed container and put in the fridge over night.
- The next day, remove fillets from the fridge and pat fillets down with a paper towel to remove excess moisture.
- Place fillets on drying rack for an hour to dry further.
- Once ready to smoke, place fillets on the smoker tray and pull the smoker up into chimney.
- Smoking of the fish fillets should take around 2 hours. With half an hour to go, remove fish fillets from smoker and spread Maple Syrup Glaze over the fillets. Once done, place fillets back into the smoker for the final half an hour.
- When the Kingfish fillets have finished smoking the fish should be cooked through and have a really nice smokey flavour.