Demerara Cured Smoked Gemfish Recipe

Demerara Cured Smoked Gemfish Recipe

Indulge in the delicious flavors of smoked Kahawai fillets with this easy-to-follow recipe. With a perfect blend of Bradley Demerara cure, brown sugar or maple syrup, and garlic powder, these fillets are sure to impress your taste buds


Gemfish Fillets with skin on

Bradley Demerara cure

Brown Sugar or Maple Syru

Garlic powder


Lightly Sprinkle Bradley Demerara cure over fish fillets

Rub in Brown Sugar or Maple Syrup on fillets and refrigerate overnight

Additionally, add a sprinkle of Garlic powder depending on taste requirements

Smoking Method:

Preheat the Bradley Smoker to between 65°C and 85°C (150°F and 200°F).
Dry at 140°F (60°C) with no smoke until the surface is dry. This will require at least one hour.

Raise temperature to 160°F (71°C), using Apple flavored Bisquettes, smoke/cook for 3 or 4 hours depending on thickness of fillets.

If extra browning on fish is required, raise temperature to 91°C for the last hour, but be sure not to over cook.