Cold Smoked Halibut

I wanted to branch out from smoked salmon this year and having enjoyed the produce from Gigha Halibut I thought I would have a try at smoking some halibut of my own. My first attempt didn't go well. I left it in the brine for 24 hours as I would for salmon. The result was just about edible but way to dry and salty. Halibut, I had just learned, is a much more delicate fish than salmon. The second attempt was delicious though:


1 - 1.5Kg Halibut fillet, skin on
Demerara Sugar
Zest of 2 Lemons
Salt


The volume of salt isn't really important but the proportion of salt to sugar should be about 4:1. Place the salt, sugar and lemon zest together in a non-reactive container (plastic, ceramic or even wood).

Mix together then place the halibut filet in the container. Scoop the salt mixture over it so that it is completely covered. Leave for 4 hours. 

Rinse of the brine with cold water. Pat dry with paper towels and leave to hang in a cool, dry place for 24 hours. Cold smoke for 4-6 hours and that's all there is to it.