We smoked our first Tilapia yesterday. After googling for suitable smoking woods I found that Mango is being used by a bunch of Scandinavian expats in thailand to smoke meats and fish.
So after laying into the mango tree for half an hour, I had enough chips to smoke two big Tilapia (over 2kg each)
I used an old rusted out weber (kettle BBQ) and modified it to take a gas burner.
The smoking took about an hour. opened a couple of times to see the skin yellowing. Added some basil woody stems when the smoke ran out.
The fish probably baked before it smoked but the result was superb. A good subtle smoked flavour, not too dry. Excellent texture, flaky white flesh. Better than anything we have had in restaraunts lately.
Smoked fish will be a regular part of our diet from now on and we will be e4xperimenting with different preparation methods.
Oh and by the way, I marinated the fish in strong sea salt brine for about 20 mins before smoking.
Dave
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