Demerara Cured Smoked Gemfish Recipe

Indulge in a delicious and flavourful meal with these Gemfish fillets coated in Bradley Demerara cure, brown sugar or maple syrup and a sprinkle of garlic powder. Slowly smoked to perfection with Apple flavoured Bisquettes, these fillets are the perfect balance of sweetness and smokiness that will leave your taste buds craving more.


Gemfish fillets with skin on

Bradley Demerara cure

Brown sugar or maple syrup

Garlic powder


Lightly sprinkle Bradley Demerara cure over fish fillets.

Rub in brown sugar or maple syrup on fillets and refrigerate overnight.

Additionally, add a sprinkle of garlic powder depending on taste requirements.

Smoking Method:

Preheat the Bradley Smoker to between 65°C and 85°C (150°F and 200°F). Dry at 140°F (60°C) with no smoke until the surface is dry. This will require at least one hour.

Raise temperature to 160°F (71°C), using Apple flavoured Bisquettes, smoke/cook for 3 or 4 hours depending on thickness of fillets.

If extra browning on fish is required, raise temperature to 91°C for the last hour, but be sure not to over cook.


Apple Wood Bisquettes

A light, fruity and slightly sweet smoke aroma that pairs with poultry, beef, pork, lamb, and cheese.

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