We recently made a little space in our freezer by thawing some of Alaska's bounty gifted to us... one piece of salmon and several pieces of butterfish sprinkled with salt, pepper, onion and garlic powder...
The thinner pieces were smoked with pecan wood at 220F for about 1 hour, the thicker butterfish pieces foe an additional 30 minutes...
Normally, I would marinate the butterfish in char siu sauce overnight but this was a spur of the moment thing... I also smoked some Roma tomatoes and onions to make my smoked tomato and onion mayonnaise...
Now to make arugula pesto and smoked super tofu for vegan club sandos...
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