Reef fish slowly smoked over green wood until dried and deeply flavored. A traditional preservation method.
Nutrition & Info
260
kcal per serving
Protein
Carbs
Fat
Allergen Warnings
⚠ fish
Equipment Needed
smoking rack
fire
Presentation Guide
Instructions
-
1
Clean and score fish.
-
2
Rub with salt, lime, and pepper.
-
3
Build a smoking rack over green wood fire.
-
4
Place fish on rack.
-
5
Smoke slowly for 2-3 hours turning occasionally.
-
6
Serve with coconut cream and onion.
💡
Did You Know?
Smoked fish can be stored for weeks without refrigeration, crucial for remote island communities.
Chef's Notes
The Story Behind Smoked Fish
Smoking fish is one of the oldest preservation techniques in Melanesia. Before refrigeration, smoking was essential for storing surplus catch for lean times.
The slow smoking over green wood imparts a deep, complex flavor that has become prized in its own right.
Smoked fish remains an important food security practice on Vanuatu outer islands.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!