Thread: Smoked Barramundi

You don't need a lot of fancy equipment to smoke fish I just use my BBQ with a hood and small cast iron smoke box that I put hickory chips in. Check out the Thread link attached and have a read of my post and others.
http://www.aulro.com/afvb/fishing-sh...ng-fish-2.html

Barra needs to be smoked whole with the scales on. Just split the fish and put brown sugar, salt and cap or two or bourbon or scotch on it and put in the fridge for a few hours. Don't leave too long or the salt will draw out too much liquid and make it dry.

Give it a go. It's easy and once you get the hang of it you can do snapper, tailor, Aussie Salmon, Trevally and more

There is quite a decent fish / seafood place around the corner from us on Church St, Richmond. Richmond Oysters it's called.

Home

Not far from the Monash freeway if you're passing through. Give them a call if you want to know what they have, but they certainly have a good selection most of the time!

I have been trying to trick our Prawn Supplier into doing a Barra order.
He has the contacts I have tasted the product
They had a poor season I hear so perhaps not just yet.The fillets come in simalar size boxes to the prawns,individual sleeves so you only need to thaw out what you need.
Perhaps we should do a thread asking who would buy if he could supply
Andrew

We have a supplier here who seems to have it most of the time. Sounds like it could be a good idea,, might have to see if Ean involved,,
I went to Aussie Disposals tonight on my way home. They have a smoker there for $50 which looks good. Its a Jarvis Walker unit. They look a little flimsy-ish, very thin sheet, but it has two racks, although with my fishing record, I'll be flat out filling one rack , and I'm guessing it will work well. So next week I might just have to sneak in and buy it
I see also they sell little tubs of sawdust, just wondering, how much you spread over the plate to smoke ?

Tackle shops sell Mako brand sawdust in many flavours.Plenty of ideas on pack how to use.
Andrew