I smoked the remaining aji over sakura wood chips. I think I am becoming more proficient at calculating cure concentration, and curing and smoking times, and the fish came out very well (my last batch were under-cured and over-smoked). Also I think I have settled on sakura for smoking this kind of oily fish as it is quite sweet and not too overpowering.
For me, smoked fish means one thing: kedgeree. This time, I did not have Indian rice at home so I had to make do with the rather sticky Japanese version. It is a very simple recipe, as the rice and lentils go into the rice cooker and all that is left is to grill and shred a smoked fish and cut the accoutrements, boiled egg, raw green chilli and ginger.
Once the rice/lentil mix is done, it is ready to eat. Sadly I do not have a chafing-pan, but the rice was indeed “baled down the throat with a spoon”.