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Smoking a fish brings out its
qualities and flavours. On many occasions what is
thought to be a spent and flabby fish often turns out a
flavoursome fish to be enjoyed by all. Often freshwater
fish such as Trout is a typical example, or the early
arrival of Marlin on its migration to New Zealand to
fatten up.
We at Smokey's Smoked Fish shop
prepare that fish to be enjoyed and we put that flavour
back into your fish.
Take care of your fish -
Catching your fish is just the
start of your enjoyment - Take care of your fish whether
it be for smoking, steaking, filleting or for sushi.
They all need the same care and attention when caught if
the fish is going to be consumed at a later stage.
Step 1: Immediately after
catching your fish we suggest you IKI it. Don't let it
thrash around the cockpit getting bruised as it will
ruin the tissue and muscle of the fish.
Step2: Gut the fish and
remove the gills
Step 3: Wash it thoroughly
with salt water. Don't wash with freshwater
Step 4: Whenever possible
chill it down. Don't leave it in the cockpit for the sun
to destroy it.
Step 5: If you are unable to
chill it down put it in a fish bin and cover with salt
water and keep the bin in the shade. Keep refreshing the
salt water. Also good to put a wet sack over the fish.
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Don't forget the camera
for that special trophy fish |
That fishing at night on a full
moon can destroy the quality of your fish in a couple of
hours if left unattended. It can turn the flesh to mush.
The closer the moon the worse it gets.
Please release all undersized
fish
Always check the weather and sea conditions before
going fishing
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Eftpos
available |
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