About this recipe

Ripper smoked tailor

A terrific recipe for cooking tender smoked tailor. Simply the best way to cook tailor, whether caught fresh or from the freezer.


  • 4 tailor fillets
  • 1/2 cup brown sugar (enough to lightly coat fish on flesh side)
  • 2 tsp ground coriander
  • Salt and pepper
  • Smoking materials
  • Methylated spirits
  • 1 cup of manuka or port flavoured hardwood sawdust
  • Aluminium foil


  • Place the four fillets skin side down on the Nipper Kipper rack, covering the fish with brown sugar.
  • Sprinkle one teaspoon of ground coriander over the fillets, and add salt and pepper to taste.
  • Prepare the other rack of fish the same way.
  • Allow to stand for 15 minutes until sugar starts to crystallise.
  • Place a layer of alu-minium foil on the bot-tom of the smoker floor and spread the sawdust across it evenly.
  • The foil makes clean up easy and prevents your Kipper floor from rusting.
  • Fill your canister pro-vided with methylated spirits.
  • Place racks in Kipper and slide lid closed.
  • Place canister on non-flammable surface (for example, sand) and ig-nite burner using an ex-tra long red head match.
  • Place the Kipper box cen-tralised over the flame.
  • When the alcohol stops burning after about 15-20 minutes your smoked fish will be ready to serve.

About Melissa Frohloff

Melissa is Bush 'n Beach Fishing magazine's celebrity chef. She is happy to share all her tasty recipes.

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