At Eden we hot smoked the Bonito that we caught while jigging. Hot smoking is dead easy, soak the fish in brine for a few hours before smoking then pat dry with paper towel and leave them out to dry a little more for about half an hour. Making sure the fish is properly dry helps to get the lovely caramel glaze on the fish. Then put them in the hot smoker for 15 mins to half an hour depending on the size of the fillets and your done.
Last night, to get through the last of the smoked Bonito, i made a really simple smoked fish pasta. Cut up a few olives (calimata in this case), some capers, lemon rind, a couple 0f cloves of garlic and a few tomatoes. Flake the smoked fish and cut up a bunch of flat leaf parsley. Put the pasta on and then gently fry the garlic for a minute then add the olives, capers, lemon rind ad tomatoes and gently warm through. When the pasta is ready add it to the pan with the garlic etc, add the fish and parsley and toss it for about 30 seconds. Serve immediately with a generous pour of olive oil and some grated parmesan. Delicious!