Cold Smoked Escolar (Butterfish)
The fat-rich escolar is treated with a simple salt-sugar cure and then cold smoked over beech wood. Due to its high fat content, the fish absorbs smoke flavors particularly intensely. Important: Due to its wax ester content, only consume small portions.
Ingredients(for 1 kg)
Instructions
Dry curing
8-12 hoursMix salt, sugar, pepper, dill and lemon peel. Rub escolar fillets on both sides. Wrap in cling film or vacuum seal and cure in the refrigerator at 2–4 °C.
Rinsing and drying
2-3 hoursRinse fillets under cold water, pat dry and place on a rack at cool room temperature or in the refrigerator until a slightly tacky pellicle forms.
Cold smoking
12-24 hoursFill cold smoke generator with beech and apple wood dust. Keep smoking temperature between 15–18 °C. Smoke in 4–6 hour intervals with 2-hour ventilation breaks in between.
Pro Tip
Escolar contains wax esters that can cause digestive issues in large quantities. Recommend maximum portions of 150 g per person and label accordingly.
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