Demerara Cured Smoked Gemfish


  • Gemfish Fillets with skin on
  • Bradley Demerara cure
  • Brown Sugar or Maple Syrup
  • Garlic powder


  1. Lightly Sprinkle Bradley Demerara cure over fish fillets
  2. Rub in Brown Sugar or Maple Syrup on fillets and refrigerate overnight
  3. Additionally add a sprinkle of Garlic powder depending on taste requirements

Smoking Method

  1. Preheat the Bradley Smoker to between 65°C and 85°C (150°F and 200°F).
  2. Dry at 140°F (60°C) with no smoke until the surface is dry. This will require at least one hour.
  3. Raise temperature to 160°F (71°C), using Apple flavoured Bisquettes smoke/cook for 3 or 4 hours depending on thickness of fillets.
  4. If extra browning on fish is required raise temperature to 91°C for the last hour, be sure not to over cook