Manuka Smoked Salmon Fins

Discover the exquisite flavours of Manuka Smoked Salmon Fins, a culinary masterpiece crafted with premium salmon, maple syrup or honey, and infused with the essence of New Zealand’s iconic Manuka tree. Elevate your seafood game with a taste of New Zealand’s culinary heritage! 🐟 Dive into the irresistible allure of perfectly smoked fins infused with the essence of Manuka. A symphony of flavours awaits! 🔥 #SmokedSeafoodDelight 🌿

It’s no secret that I have a deep affection for the salmon fin, that fatty, flavourful treasure often cast aside. From soups to appetizers, I’ve explored its culinary potential – and now, it’s time to embrace the smoky allure of Manuka wood.

Imagine: melt-in-your-mouth salmon fins, infused with the unique sweetness and robustness of Manuka smoke. This inspiration struck me at Clevedon Market, where a single bite transported me to smoky seafood heaven. Today, I’m recreating that magic in my own backyard smoker hack.

Manuka, a native New Zealand tree, infuses its smoke with a distinct character. Broad, robust, with a touch of sweetness, it elevates any smoked dish, especially seafood. It’s the perfect partner for the rich salmon fins, ready to be transformed into smoky perfection.

This Manuka-smoked salmon fin journey isn’t just about a delicious dish; it’s about celebrating local ingredients and exploring unique flavours. It’s a testament to the beauty of experimentation and the joy of transforming simple ingredients into something truly special. So, fire up your smoker, embrace the Manuka magic, and discover your own smoked fin nirvana!

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Manuka Smoked Salmon Fins

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  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 3 hours 30 mins
  • Total Time: 3 hours 45 mins
  • Yield: 8 1x
  • Category: Entree
  • Cuisine: Kiwi

Description

Discover the exquisite flavours of Manuka Smoked Salmon Fins, a culinary masterpiece crafted with premium salmon, maple syrup or honey, and infused with the essence of New Zealand’s iconic Manuka tree.


Ingredients

Units Scale

Salmon

Brine

  • 2 1/2 cups water
  • 3 tbsp sea salt
  • 1/2 cup brown sugar

Instructions

  1. Prepare the brine. In a bowl, mix water, sea salt, and brown sugar until dissolved.
  2. Place the salmon fins in a glass container and cover them with the brine mixture.
  3. Refrigerate and let the salmon cure in the brine for at least 2 1/2 hours, ensuring not to exceed this time to prevent oversalting.
  4. Remove the salmon fins from the brine and rinse them briefly under cold running water. Pat the fins dry with paper towels.
  5. Place the fins on a cooling rack, skin side down, and let them air dry for 2 to 4 hours or overnight in the refrigerator. This process allows a shiny skin called a pellicle to form on the surface of the fish.
  6. Lightly oil the skin of the salmon fins to prevent sticking on the smoker rack.
  7. Using manuka wood chips, preheat your smoker to a low temperature, ideally between 60°C and 65°C.
  8. Place the salmon fins on the smoker rack and smoke them gradually, starting at a lower temperature for up to an hour, then increasing to 80°C for the final hour. Aim for an internal temperature of 55°C to 60°C for perfectly smoked fins.
  9. After the first hour of smoking, baste the salmon fins with maple syrup or honey every hour.
  10. Continue smoking for two more hours or until the fins are fully cooked and infused with a rich smoky flavour.
  11. Once smoked, let the salmon fins rest on the cooling rack for an hour to allow the flavours to meld.
  12. Serve warm or chilled.

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6 Responses

  1. Eha Carr says:

    Interesting! New to me! I think i can get manuka chips? And have only had time to look up Coles but they have fins about 250-280 gms at $A6.80 . . . the fins come from Tassie methinks – do they sound smaller than yours . . . ?

  2. How delicious! Wish I could buy salmon fins over here 🙂

  3. That was an interesting read about manuka wood. I wasn’t familiar with that type of wood, and it definitely makes me intrigued when it comes to smoking! We are also huge bourbon collectors here, and I wonder if it’s possible to age whiskey in manuka barrels…would that even work?? What would it taste like? Maybe manuka honey barrels?






  4. I imagine I might be able to get the manuka chips online (I love manuka honey), but there is no way I am going to be able to find salmon fins But I imagine this will work just as well with some fatty salmon belly.

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