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Smoked Barramundi

Cook and Prep Time: 5 minutes. Other

5  lbs. Australis Barramundi fillets         

 

Brine

 

½ gallon water

½ lb. salt

1 tblsp. pickling spice

¼ cup honey

 

Combine all brine ingredients and ensure the honey is dissolved.  Pour the brine over the barramundi in a stainless steel or glass container, making sure the fish is submerged.  Allow barramundi to cure for 8 hours. 

 

Rinse the Barramundi in cold water and then let soak in ice-cold water for 10 minutes.  Blot dry.   Hot smoke the fish at 200 F until it hits an internal temperature of 145 F.  Once cooked, allow to come to room temperature and then refrigerate.  Barramundi must be completely cooled. 

 

This can be served as an appetizer with a honey mustard sauce or a horseradish cream.  Serve with mixed greens, or assertive greens such as arugula, chicory or endive. This is also great with shaved fennel or in between some crusty baguette as a sandwich.