Ingredients

Kingfish fillet/s, skin on

Salt  (table or cosha salt) 

Orange zest from 3 oranges

6 table spoons of maple syrup

½ cop brown sugar

Coriander seeds crushed

4 table spoons Captain Morgans Spiced Gold Rum

Method

Lay fillets on 5-10mm bed of salt in curing tub (see Members curing training Masterclass for exact curing technique and curing/fillet size times)

Mix orange zest, maple syrup, brown sugar, coriander into paste with bit of Rum

Shhhhmeer and rub into Kingfish fillet/s

Pour over about 10mm salt onto thick parts and little/none on edges/tail (See Masterclass in curing technique)

Drizzle the rest of the Spiced Gold Rum on the fish.

Leave in fridge and cure - follow fillet size/cure times in Masterclass

Cured Kingfish can be eaten raw, as ceviche, Carpaccio, or in pasta. The cured fish can also be cold smoked for a richer deeper smokey flavor.

Enjoy ya sea dogs!