Were they ever wanted to smoke fish? Smoking salmon is the most common method, but you can also smoke light, buttery pieces of black cod.
Do not be intimidated by hot smoking. This simple recipe is easy to understand if you follow the brief overview below.
Take a moment to read the article. It will give you the essential points for smoking cod. This includes understanding the bringing process and creating the pellicle.
“School” Supplies
Pot
Whisk
Large Dish (glass works best)
Small cookie sheet
Cooling Rack
Meat Thermometer
“Class” Notes
My virtual classroom is now open! You can find the notes I use to answer common questions from cooks and readers like you in the guidance notes below.
This information will help you better understand the recipe and the process so that you can succeed on your own.
Are you ready to cook? Just follow the link below to get started.
What is Black Cod
Black cod can also be called sablefish. Although it looks similar to regular cod fish, it is much richer and more buttery than the standard cod fish.
Although I love salmon, cod is a milder flavor fish. It’s one of my favorite fish recipes.
It may not be easy to find this fish in your local grocery store, so visit your local fishing market. You can also find it online with many retailers (get a $25 discount on your first order using code BONAPPETEACH).
It can be purchased in whole fish fillets or as pieces. You can use either one of these options for this recipe.
What is Hot Smoking
There are two main ways to smoke fish: either hot smoking or cold smoking.
Cold smoking is a great way of adding smoke flavor to food without actually cooking it. However, temperatures below 180 F are more common, and I find the texture of hot-smoked fish to be much better.
For this recipe, you can smoke the black cod fillets at low temperatures between 200 F and 225 F.
Miso Brine
You’ve probably heard of black cod.
This is my version of the famous Dish. I encourage you to try this brine recipe.
Marinade Ingredients
Sake (a dry sake wine is the best)
Mirrin or Rice Wine Vinegar
White miso paste
Cold Water
2 tbsp. Brown Sugar
Two tsp. 2 tsp.
This recipe is delicious and can be used to create many different flavors. However, you could also make a simple dry brine with brown sugar and completely cover the fish. This is a traditional way to smoke fish.
Preparation steps
This recipe calls for you to prepare your fish before smoking. These are some things that you should do before smoking.
You must start this process at least 24 hours before.
Mix the sake, mirin, and miso together in a saucepan. Bring to a boil. Allow it to simmer for 10 minutes, or you’ll end up with ceviche.
Allow it to cool, then add the sugar and salt.
Remove any pin bones from the fish and leave the skin on. (Cod is a delicate fish, so this helps to keep it together).
Cover the fillets with the brine mixture in a large bowl.
Allow it to marinate for between 4-8 hours in a refrigerator.
Rinse the fish under running water. Pat each piece dry thoroughly with a paper towel.
The cod should be left in the refrigerator like this. It should then be left out overnight to form the shiny, sticky coating known as the pellicle.
Instructions for Smoking
Turn the smoker on to 200 F
Let the fish cool in the refrigerator until you’re ready to put it on the grill grate. Transfer it easily by placing it on a wire rack.
Keep the fish warm and close to the flame until it reaches an internal temperature of 140 F. Let it cool down to reach a final temperature of around 145 F.
Take the fish out of the smoker and allow it to rest at room temperature.
Most Frequently Asked Questions
These are some other frequently asked questions that will help you navigate this process.
When is smoked cod done
To determine the internal temperature of your fish fillets, use a meat thermometer. Fish can be safely cooked when it reaches 145 F.
What should I serve with cod
The smoked cod is great with crackers or sliced bread. To complement the miso fish flavor, garnish with fresh lemon juice, some soy sauce, and fresh ginger.
How long will cook cod keep in the refrigerator
Place the cod leftovers in an airtight container. Cover it with plastic wrap. The fridge can keep smoked cod for up to seven days, but it is best to use the cod within three to four days of hot smoking.
Want more delicious fish recipes? You can also try this coconut-crusted salmon with chimichurri or this simple recipe for smoked shrimp, crab legs, and this cedar plank salmon hamburger!
Ingredients
2 lbs. 2 lbs.
1/2 cup Sake
1/4 cup White Miso Paste
1/2 cup Mirin
1 cup cold water
Two teaspoons of Sea Salt
2 tbsp Brown Sugar
Instructions
Preparation Instructions
You can read the entire article here. This cook should be planned at least one day in advance.
Use paper towels to dry the fillets of black cod fish. To remove pin bones, use tweezers.
Cut the fillets into smaller pieces about 3-4 inches in length and width. Place the fillets in a shallow bowl and let them rest.
Combine the sake, mirin, and miso in a saucepan. Let the mixture boil for 5 minutes. Let the mixture cool off.
Allow it to cool completely to room temperature, then add the cool water and sugar.
Pour the mixture on top of the black cod fillets. Place the mixture in a plastic wrap-covered container and let it marinate for between 4-8 hours.
Rinse each codpiece with the marinade. Use paper towels to dry each piece.
Each piece of cod should be placed on a wire rack that is covered with a cookie sheet. The pellicle will form overnight when the fish rack is placed back in the refrigerator.
Instructions for Smoking
Preheat the smoker to 200 F.
Before placing the black cod on the smoker, take it out of the fridge. For ease of use, transfer the wire rack containing the fish fillets directly onto the grill grates.
Smoke the cod fillets for about 140-145 F. Let the fish rest at room temperature.
Serve with crispy rice, avocado, and Sriracha mayo, or with crackers, bread, and vegetables!
