Smoked fish

I have been thinking about Kiwi food a lot recently. For me fish is partially to blame for my current profession. The act of catching and cooking is special. Smoking fish in a little rusty meths fired box is so simple and great. It is kiwi cuisine at its best. One of the things i miss most when away.

Split gilled and gutted fish, remove backbone if you like. Salt. Wipe salt off and coat with some brown sugar.

The roe is good too, i had never tried it but noticed it in the supermarket for near 30 bucks a kilo, looked good when gutting the fish so thought it better to at least the thousands of baby snapper i just murdered.

The manuka wood chips are the kiwiness to the rustic smoker. I took a bag thoughout SE Asia when green tea and rice just wasnt cutting it as my smoke medium. It freaks people out on a boat when they smell smoke. It is always the chef causing problems.

Hot smoked fresh fish is irrestistable to many. The aroma and colour, the process, everything i love it. There is never enough left over to make a pie. It must be eaten immediately with fresh white bread butter and lemon. Avocado is acceptable but i am a seafood pureist. The addition of gren leafy stuff just takes away from what i want to taste.

Kiwi food rustic and simple. I want some more