Smoked Spearfish (Yakitori-Style)
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Ingredients
• Fresh spearfish fillets
• Yakitori sauce (enough to coat the fish)
• Smoking wood chips (apple, cherry, hickory, or a mild fruit wood work well)
Method
1. Marinate the Fish
Place the spearfish fillets in a dish or zip-lock bag and coat generously with yakitori sauce.
Cover and refrigerate for 2–4 hours, turning once if possible to ensure even flavour.
2. Prepare the Wood Chips
About 30 minutes before cooking, soak the smoking wood chips in water.
This helps them smoulder slowly and produce clean smoke.
3. Light the BBQ
Set up your BBQ for indirect cooking (coals or burners on one side only).
Preheat to a medium heat with the lid closed.
4. Add the Smoke
Drain the wood chips and add them directly to the hot coals or into a smoker box if using gas.
Wait until the chips begin to smoke.
5. Smoke the Spearfish
Place the marinated fillets on the cool side of the grill, away from direct heat.
Close the lid and cook using indirect heat for around 20 minutes, depending on the thickness of the fillets.
• Thinner fillets: ~15 minutes
• Thicker fillets: up to 25 minutes
The fish is ready when it flakes easily and has a light, glossy glaze.
6. Rest & Serve
Remove from the BBQ and let rest for 2–3 minutes.
Serve as is, or finish with:
• A squeeze of lemon
• Spring onions or sesame seeds
• Steamed rice or a fresh Asian-style slaw
Tips
• Avoid flipping too often to keep the fillets intact
• Don’t overload the smoke, spearfish absorbs flavour quickly
• Brush lightly with extra yakitori sauce in the last 5 minutes for a sticky finish
