📝 About This Recipe
This exquisite cold-smoked Kingfish (Hiramasa) celebrates the buttery, rich texture of one of the ocean's most prized game fish. By utilizing a precise dry-cure infused with citrus and aromatics before a low-temperature smoke, we transform the firm flesh into a translucent, melt-in-your-mouth delicacy. It is a sophisticated alternative to smoked salmon, offering a cleaner finish and a sophisticated profile that bridges the gap between sashimi and traditional charcuterie.
🥗 Ingredients
The Fish
- 1 kg Kingfish Fillet (Sashimi grade, skin-on, pin bones removed)
The Signature Dry Cure
- 1.5 cups Kosher Salt (Do not use table salt)
- 1 cup Granulated Sugar
- 1/2 cup Light Brown Sugar (Packed)
- 2 tablespoons Black Peppercorns (Toasted and cracked)
- 1 tablespoon Coriander Seeds (Toasted and crushed)
- 2 tablespoons Lemon Zest (Freshly grated)
- 1 tablespoon Orange Zest (Freshly grated)
- 1/2 cup Fresh Dill (Finely chopped)
- 6-8 pieces Juniper Berries (Crushed)
Smoking Components
- 2 cups Applewood or Cherrywood Chips (For a mild, fruity smoke profile)
- 2 kg Ice Cubes (To maintain cold temperatures in the smoker)
👨🍳 Instructions
-
1
Prepare the Kingfish by rinsing it under cold water and patting it extremely dry with paper towels. Ensure all pin bones are removed using fish tweezers.
-
2
In a medium bowl, combine the kosher salt, both sugars, cracked peppercorns, coriander, crushed juniper berries, and citrus zests. Mix thoroughly until the aromatics are evenly distributed.
-
3
Spread one-third of the cure mixture in a glass or ceramic baking dish slightly larger than the fish. Lay the Kingfish fillet skin-side down on the cure.
-
4
Pack the remaining cure over the flesh side of the fish, ensuring it is completely covered. Sprinkle the fresh dill over the top of the salt layer.
-
5
Cover the dish tightly with plastic wrap and place a slightly smaller tray on top of the fish, weighted down with a couple of heavy cans. Refrigerate for 12 to 14 hours.
-
6
Remove the fish from the refrigerator. You will notice significant liquid has been drawn out. Rinse the fish thoroughly under cold running water to remove all traces of the cure.
-
7
Pat the fish dry again. Place it on a wire rack set over a baking sheet and return it to the refrigerator, uncovered, for 4-6 hours. This develops the 'pellicle,' a tacky surface that allows smoke to adhere better.
-
8
Prepare your cold smoker. If using a standard smoker, fill a pan with ice and place it between the heat source and the fish to ensure the internal temperature never exceeds 80°F (26°C).
-
9
Ignite your wood chips. Once they are smoldering and producing 'blue smoke' (thin and translucent), place the fish on the rack as far from the heat source as possible.
-
10
Smoke the Kingfish for 4 to 6 hours. Monitor the temperature religiously; the goal is to flavor the raw-cured flesh, not to cook it.
-
11
Once finished, remove the fish from the smoker. Wrap it tightly in plastic wrap and let it rest in the refrigerator for at least 4 hours (ideally overnight) to allow the smoke flavors to mellow and penetrate the center.
-
12
To serve, use a very sharp slicing knife to cut paper-thin slices against the grain, biased toward the tail.
💡 Chef's Tips
Always use the freshest sashimi-grade Kingfish available to ensure safety and flavor. If you don't have a cold smoke generator, use a maze-style smoker tray which produces smoke without heat. Never skip the pellicle-drying step; without that tacky skin, the smoke will taste bitter and won't stick properly. If the fish feels too soft after curing, you can extend the cure time by 2 hours, but be careful not to over-salt. Avoid using heavy woods like Mesquite or Hickory, as they will overwhelm the delicate flavor of the Kingfish.
🍽️ Serving Suggestions
Serve on chilled marble slabs with crème fraîche, caper berries, and pickled red onions. Pair with a crisp, dry Riesling or a glass of premium chilled Junmai Ginjo Sake. Layer over toasted sourdough points with a spread of whipped horseradish butter. Incorporate into a sophisticated brunch platter alongside soft-boiled eggs and avocado. Accompany with a simple cucumber and wakame seaweed salad for a Japanese-inspired appetizer.