Dusky. I pegged one on the way in last night to see how it would go in the smoker. It actually tasted good, not just OK but really nice. So good in fact I reckon I'll do it again.
The smoke mix was oolong tea, jasmine tea, jasmine rice and brown sugar.
The fillets were brined for about 4 hours.
Ray's have a smoker for $40 ATM

'Onya Greg!

Have had a decent size dusky sitting in the freezer for about a month now - have been trying to steel myself to defrost it and cook it up.

Don't mind smoked fish and have never tried smoking a fish before, so having a go at smoking the dusky would be fun with the chance of something tasty at the end.

Sounds like you stuck the fillets in salted water for 4 hours before bunging it in the smoker. How long was it in the smoker for and how much/what was the ratio of the tea's, rice and sugar?

I guess also, how long does smoked fish last for and how should it be stored after you've finished smoking it?

Cheers!

I used about a tablespoon of each of the teas, a handfull of rice and about half a handfull of sugar. Next time I think I'll tweak the recipe a bit.

I don't know how long it lasts but definitely longer than a fresh fillet. I kept it in the fridge for a couple of hours but I had a few people around, got it out for them to taste and it disappeared.

Thanks Greg!

Will try to give it a shot this weekend.

Cheers!