Demerara Cured Smoked Kahawai Recipe

Smoked Kahwai Recipe


  • Kahawai 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 º F (60 º 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 Alder 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, but be sure not to over cook.