Smoked Whole Striped Bass & Sea Bream Platter
A recipe from Israel.
🇮🇱 IsraelhighProteinwholeFishSmokecoastalLuxurymultiDayimpressive
Nutrition (per serving)
520Calories
62 gProtein
8 gCarbs
32 gFat
2 gSugar
1600 mgSalt
Ingredients
- 6 × 3–5 kg Whole striped bass
- 6 × 2–3 kg Whole sea bream
- 4 kg Kosher salt
- 3 kg Fresh dill
- from 30 lemons Lemon zest
- 60–80 kg Wood (alder + lemonwood)
Method
- Day 1–2 (cure): Mix salt, dill, lemon zest. Coat fish inside & out. Refrigerate uncovered 36–48 hours.
- Day 3 (rinse & dry): Rinse cure → pat dry → air-dry in fridge 12–24 hours.
- Day 4 (cold smoke): Cold smoke at 25–30°C (77–86°F) 12–18 hours for delicate flavor.
- Day 5 (hot smoke finish): Hot smoke at 80°C (175°F) 3–5 hours until flesh flakes.
- Day 6 (rest & serve): Rest 24 hours → fillet or present whole on massive boards.
- Serve with lemon wedges, garlic-tahini cream, amba, schug, cucumber salad, and pita.
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