This rub, adapted from Cook’s Illustrated magazine, can be applied the night before or an hour before too, and is excellent for all sorts of oily fish, like bluefish and mackerel. It becomes crisp and delicious, and outside of eating it raw on the bone, I can’t think of an easier preparation.
Ingredients
- 12 1/2-pound salmon fillets, skin intact
- ¼ cup fennel seeds
- ¼ cup coriander seeds
- ¼ cup white (or any color) peppercorns
- 10 whole cloves
6 servings
Preparation
- Grind all the ingredients, except the fish, in a spice grinder or mortar and pestle and rub the mixture onto the nonskin surface of the fillets.
- Water-smoke for an hour.
1 hour 10 minutes
Dining and Cooking