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| top results >>> Recipe for Cold Smoked Amberjack |
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Ingredients
3 large pompano or 2 small (two-pound) amberjack
1 lb. salt
1/2 lb. brown sugar
1 tsp. dried basil
1/2 tsp. black pepper
1. Fillet and skin the fish. If using amberjack, remove the big blood line that runs through the center.
2. Dissolve the other ingredients in a gallon of cold water. Marinate the fish in the brine for twelve hours, refrigerated.
3. Using a fruit wood (cherry, apple, or grapevine), cold-smoke the fish at 75 degrees (or, if it's hotter than that, no higher than outdoor temperature) for two hours.
4. Slice the fish at a very narrow bias into slices as thick as a nickel. Serve dressed with extra-virgin olive oil, dill, and cracked black peppercorns.
Serves 12 appetizers.
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