Maple Cured Smoked Kingfish Recipe

Indulge in the smoky and sweet flavours of this delicious Kingfish recipe. With a blend of Bradley Maple cure and Maple syrup, these fillets are perfectly smoked and packed with flavour.


Sliced Kingfish fillets

Bradley Maple cure

Maple syrup


Lightly sprinkle Bradley Maple cure over fish fillets

Rub in Maple syrup on fillets and refrigerate overnight

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 maple flavoured bisquettes smoke/cook for 3 or 4 hours depending on thickness of fillets.


Maple Wood Bisquettes

With a mildly smoky, sweet and subtle flavour, Maple Bisquettes are perfect for smoking turkeys, and enhancing the taste of poultry and game birds.

Shop Now