Smoked Fish
Ingredients
Main Ingredient
Opah belly
cut into even strips, about 1 inch wide and 1 inch thick
Marinade
2
cups
Shoyu
1
cup
Sugar
1
cup
water
1
inch
Ginger
skinned and sliced
3
cloves
garlic
peeled and left whole
2
Small Limes
washed and sliced
Kiawe Wood (Hawaiian mesquite)
Tools
Meat Smoker
Instructions
Combine marinade ingreidents in a large bowl with cover.
Mix well and add opah belly.
Place in fridge overnight.
Heat smoker to 200 degrees.
Lay fish evenly on smoker rack.
Smoke for 2.5 hours or until the fish develops a “bark” or a slightly browned and golden outer layer.