Rub the kahawai with the dry brine — ½ tsp salt and 1 tsp sugar per fillet. Cover and refrigerate the fish for a few hours, preferably overnight. Bring the rice vinegar, sugar, salt and kombu ...

This recipe we are sharing with you today is for our new potato and smoked fish salad. Our other neighbours have built a huge smoker out of an old fridge and we get very excited when we can smell ...