Smoked sheatfish fillet

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5 ingr.

85 min.

90°C

Smoked sheatfish fillet

Cut the garlic into slices, chop the bay leaves, mix with salt and pepper.
Wash the fish, dry it and rub it with spices. We stay for 12 hours. In the refrigerator.
Prepare the Kamado BONO barbecue for indirect cooking, light the charcoal with a tanner, place the smoking blocks, place the stainless steel grill and wait until the temperature rises to 90 degrees.
Close the upper and lower air dampers to keep the temperature even. Place the fish on the grill, skin down. Smoke for 85 minutes. to internal 72 C.
Delicious.  

INGREDIENTS

2 pcs. sheatfish file
1 teaspoon salt
0.5 teaspoon pepper
3-4 pcs. Bay leaves
4-5 pcs. garlic cloves
Food thermometer
3-4 pcs. smoking blocks