Step 1

Rinse fish fillet under running water, pat dry with paper towel.

Step 2

Sprinkle with coarse salt both sides of the fillet, pressing the salt into the fish.

Step 3

Mix liquid smoke & water. Pour on top of the fish.

Step 4

Allow the fish to cure in the fridge, overnight (24 hours). Depending on the thickness of your fish it might take more or less time.

Step 5

Rinse excess salt. Pat dry with paper towel. Slice thinly & serve.

Step 6

Store in closed container, refrigerated, for up to a week.