Smoked Teriyaki Barracuda - Start To Finish

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

Rice vinegar + sugar mimics the sweet flavor of mirin.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides a healthier fat alternative.

black sesame seeds

🥗Healthier: white sesame seeds

💰Cheaper: poppy seeds

White sesame seeds can be used for similar texture.

Clean the barracuda and cut the fillets off the rib cage, keeping as close to the bones as possible to avoid wasting meat.

Skin the barracuda fillets, removing any remaining skin and bloodline.

Cut the fillets into manageable, evenly sized pieces for smoking.

In a Ziploc bag, combine half a lemon's juice, black peppercorn, salt, a drizzle of olive oil, soy sauce, brown sugar, rice vinegar, minced garlic, sesame oil, pineapple juice, grated fresh ginger, and Momo Fuku extra spicy chili crunch.

Seal the bag and mix the marinade well, then marinate the fish for 4 hours, swishing the bag every hour to ensure even coating.

Prepare the smoker with apple and oak blend pellets.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens