Smoked Hapuka Recipe

Maple Cured Smoked Hapuka Recipe

Treat yourself to a delicious and smoky flavor with this Hapuka fillet recipe. The sweet and savory combination of Bradley maple cure and maple syrup will surely satisfy your cravings.


Sliced Hapuka fillets

Bradley Maple cure

Maple Syrup


Lightly Sprinkle Bradley Maple cure over fish fillets

Rub in Maple syrup on fillets and refrigerate overnight

Smoking Method:

Preheat the Bradley Smoker to between 65°C and 85°C (150°F and 200°F).

Dry at 140°F (60°C) with no smoke, until the surface is dry. This will require at least one hour.

Raise temperature to 160°F (71°C), using maple flavoured Bisquettes, smoke/cook for 3 or 4 hours depending on thickness of fillets.