The number of items in your shopping list has exceeded the maximum limit. Please remove some items, or create a new shopping list.
Nutrition Facts
Serving Size 103 g
(Approx. 8 Servings)
Amount Per Serving
Calories 100 Calories From Fat 15
% Daily Value*
Total Fat 1.5 g 2%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 35 mg 12%
Sodium 800 mg 33%
Total Carbohydrate 2 g 1%
Dietary Fiber 0 g 0%
Sugars 2 g
Protein 20 g
Vitamin A 2% Iron 2%
Vitamin C 0% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Smoked White Fish with Togarashi
Prep Time
2 hours
Cook Time
1 h 30 m
Total Time
3 h 30 m
8  People


Recipe makes 8 Servings

1 3/4 Lb white fish filet, such as grouper or snapper, a 1.5 to 2 lb. filet is best
1 Tbsp ground coriander, plus more as needed
1 Tbsp Ichimi Togarashi, plus more as needed
1 Tbsp kosher salt, plus more as needed
1 Tbsp brown sugar, plus more as needed
Check All
Uncheck All
Add to List


Place fish filet on a sheet pan lined with parchment paper. Season with coriander, togarashi, salt and brown sugar.
Refrigerateat least 45 minutes to 1 hour. The longer it sits, the more flavor it develops.
While fish is marinating, preheat smoker using your favorite wood. Apple, oak and peach are great for smoking fish. Smoker should reach a temperature of 250ºF to 275ºF. Add more wood as needed to maintain temperature.
Place fish in smoker and cook until fish just starts to flake and reaches an internal temperature of at least 145ºF.
Allow to rest, flake fish and serve over rice or on tacos. Season to taste as needed.


Tell us what you think!
Tell us what you think!
Be the first to write a review!
Wondering what to say?
  • Include usage tips, key benefits, and helpful suggestions.
  • Did you have a good or bad experience?
  • Would you recommend this to friends or family?
  • Be respectful to others.
{{review.commentTitle}} {{review.timestampFormatted}}
by {{review.sender.screenName}} {{review.sender.screenName ? review.sender.screenName : 'Anonymous'}}
Was this review helpful to you? Yes {{review.posVotes}} No {{review.negVotes}} Flag
Customer Relations