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 Post subject: Smoked Barramundi?
PostPosted: Mar 18th, '16, 22:33 
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Has anyone tried to hot-smoke barra? If so, is it any good? Can you post a method/recipe?

I've smoked rainbow trout before, but not sure whether barra will be any good smoked. Would rather learn off other peoples experiences than ruin a perfectly good barra :D

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 Post subject: Re: Smoked Barramundi?
PostPosted: Mar 19th, '16, 00:25 
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Don't know about smoked Barra, but I went on week long barra fishing charter up in the Kimberleys years ago and we would eat Barra right there on the boat in the river every day, just minutes after being caught... raw... and it was sh!t hot.

Hairy Dog, the skipper, would slice it really thin then submerse it in a pre-prepared secret sauce for a couple of minutes, which contained vinegar, lemon and worsches... werchest... worcestshire... that sauce... among other secret ingredients, which would partially cook it (for want of a better term) then we'd eat it raw.

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 Post subject: Re: Smoked Barramundi?
PostPosted: Mar 22nd, '16, 14:03 
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This is my salmon recipe but should work nicely with barramundi too

140g white sugar
230g brown sugar
225g rock salt
80ml Pernot, Ouzo or Turkish Raki
1 Fennel bulb, sliced
80g fennel seeds
30g white pepper corns, crushed
Cure #2 according to usage instructions

Burry the fish in this mixture, in a tray

Keep it in the fridge for 48 hours. Put a weight on top to assist with curing.

Hot smoke it for 2 hours with green jasmine tea and rice (use tea and rice instead of wood chips)

Cool and enjoy sliced.
Attachment:
File comment: Ingredients
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1.jpg [ 153.47 KiB | Viewed 2019 times ]


Attachment:
File comment: Half done
2.jpg
2.jpg [ 184.64 KiB | Viewed 2019 times ]

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 Post subject: Re: Smoked Barramundi?
PostPosted: Mar 22nd, '16, 14:25 
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Attachment:
File comment: With sliced fennel bulb
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Attachment:
File comment: With the fennel and pepper corn seeds
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 Post subject: Re: Smoked Barramundi?
PostPosted: Apr 3rd, '16, 11:02 
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Thanks guys.

I tried smoking with my regular trout recipe - wasn't impressed. The flesh didn't seem to hold the flavour well. Will try baking next.

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