SMOKED FISH ON KAMADO ARGENTINO
INGREDIENTS
Freshly caught fish of the day.
STEP BY STEP
Here are some recommendations for smoking fish:
In all cases, we advise using smoking chips to achieve the best results. This product is specially designed for use on the Kamado grill.
The appropriate amount is about a handful per cooking session, between 100 g to 150 g.
Regarding the temperature, it’s best to keep it below 100°C, and if possible, smoke indirectly using a deflector or cooking system. The smoke flow should be intense.
If it’s a fish fillet or steak, we advise not placing it directly on the grill. You can use salt blocks or cedar wood instead.
If smoking whole fish, we recommend asking for it to be boneless and removing most of the scales before cooking. In this case, there’s no problem smoking it directly on the grill.