Summary

Ingredients

• 2 sea bass (s), complete
• 3 handfuls sea salt, medium coarse
• 2 tablespoon peppercorns
• 1 teaspoon allspice grains
• 1 teaspoon herbs Provence
• 2 bay leaves
• 0.5 teaspoon ½ coriander powder
• 1 clove (s) garlic per fish, chopped, optional
• rosemary
• slice Lemon

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Instructions

1. First rinse the sea bass from the outside and inside with clear water (if frozen, let it thaw beforehand).
2. Use a mortar to roughly break all the spices (except for the bay leaf). Mix everything together. Rub the inside of the fish with half of the spices. Add the bay leaf and, if necessary, the lemon wedges. Mix the remaining spices with a handful of unpumped sea salt and rub the outside of the fish with it. Let the fish rest for 1 to 2 hours at room temperature or in the refrigerator so that the spices can soak in.
3. Meanwhile, heat up the smoker and bring it to a temperature of 80 ° C.
4. Tip: First heat the smoker to 150 - 200 ° C and then lower the temperature to 80 ° C. This means that there is less condensation in the smoker and improves the climate for smoking.
5. Hang the fish on the head using hooks in the smoker. Let hang for 1.5 hours. The temperature should ideally be kept between 75 ° C and 85 ° C. Do not let it rise above 90 ° C!
6. If the smoker does not develop enough smoke, which was never the case with me, you can help out with the help of incense flour or smoking chips.
7. Serve the fish whole or filleted.
8. Tip: Can be eaten warm as well as cold. Suitable as a main course or e.g., in salad as a side dish.