Smoked Whole Hamour (Grouper) Market Style
A recipe from Israel.
🇮🇱 IsraelhighProteinwholeFishSmokegulfCoastluxurySmokemultiDay
Nutrition (per serving)
510Calories
62 gProtein
6 gCarbs
32 gFat
2 gSugar
1600 mgSalt
Ingredients
- 6 × 4–6 kg each Whole hamour / grouper (cleaned)
- 4 kg Kosher salt
- 3 kg Fresh dill
- from 40 lemons Lemon zest
- 4 liters Olive oil
- 80–120 kg Wood (alder + lemonwood + grapevine)
Method
- Day 1–3 (cure): Mix salt, dill, lemon zest. Coat fish inside & out. Refrigerate uncovered 48–72 hours.
- Day 4 (dry & smoke): Rinse cure → pat dry → air-dry in fridge 12–24 hours.
- Day 5–6 (smoke): Cold smoke at 25–30°C (77–86°F) 24–36 hours for flavor, then hot smoke at 80°C (175°F) 4–6 hours until flesh flakes.
- Day 7 (rest & serve): Rest 24 hours → fillet or present whole on giant boards.
- Serve with garlic-tahini cream, amba, schug, cucumber-dill salad, and fresh laffa.
Match meals to your macros
Find meals that fit your calorie and protein targets, free.
Try it free in BmarchaiMore from Israel
Beef & Potato Kefta Tray Bake
680 kcal · 42 g protein
Baked Sardine Fillets with Garlic & Parsley
430 kcal · 40 g protein
Baked Sea Bass Fillet with Sumac & Herbs
410 kcal · 48 g protein
Slow-Braised Beef Short Ribs (Israeli Style)
820 kcal · 54 g protein
Shrimp Ceviche Bowl
320 kcal · 38 g protein
Tahini Date Shake
380 kcal · 10 g proteinGeneral fitness and nutrition information, not medical advice. Check with a qualified professional before starting a new exercise or diet plan, especially if you have an injury or health condition.