Smoked fish

Season the fish well on both sides with the sea salt and brush with the oil. Remove the head and tail. Place the top end of one fillet on top of the tail end of the other. Place in a container, such as a pan which fits inside a cast-iron pot. Sprinkle the sawdust on the bottom of a large, flat-bottomed cast-iron pot. Place a wire rack or pot stand inside the pot. Place the container with the fish on top of the rack. Cover the pot with a sheet of aluminium foil and cover with the lid. Tuck in the aluminium foil firmly to prevent smoke from escaping.
Place the pot on very high heat – such as a gas or Primus stove – and heat for 15 minutes. Reduce the heat to medium and heat for another 15 minutes. Remove the pot from the heat and leave for another 5 minutes before opening.
Serves 5-6.