Cold Smoked Black Cod Recipe

Smoked Sablefish Recipe Black Cod Recipe Hank Shaw

WebJun 2, 2014 · Smoke the sablefish at about 160ºF for 2 to 3 hours. You want the fish cooked through, but just barely. After the first hour of smoking, …

1. Mix the salt, sugar and garlic powder in a bowl. Pour on a healthy layer of the mix into a lidded plastic tub that will hold the fish. I cut the fillets into pieces I imagine I will want to serve, so about 2 to 3 per side of a large sablefish, probably just two pieces per side with a typically sized black cod. Set the fish skin side down on the salt. Now use the remaining salt mix to massage into the meat of the fish. You want it covered with as much salt as the fish can hold. Cover the container and set in the fridge for however many hours as the fish weighs.
2. Remove the sablefish and rinse it briefly under cool water. Pat it dry. Set it back in the fridge, this time uncovered, overnight.
3. The next day, get your smoker ready. I prefer alder wood for fish, but any mild wood will do. Oak is nice, as is beech or maple or a fruit wood. Smoke the sablefish at about 160ºF for 2 to 3 hours. You want the fish cooked through, but just barely.
4. After the first hour of smoking, paint the fish with honey. Repeat this every hour.

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