Hot Smoked Sablefish Recipe
Sablefish, or black cod, is a mild white fish from the area of the North Pacific Ocean. The flavor of smoke enhances its fat content and the flaky texture.
Ingredients
2 Sablefish fillets - skin on
4 Tbsp honey
For Brine:
2 Cups water
6 Tbsp kosher salt
6 Tbsp granulated sugar
Juice of 1 lemon
Juice of 1 lime
Zest & juice of 1 orange
Bradley Smoker Flavor Bisquettes – alder
Preparation
Combine all ingredients for the brine.
Brine sablefish for 4 hours.
Rinse and pat dry, then allow to dry further in a cool, breezy place to form pellicle (a thin skin or film).
Preheat smoker to 225°F with alder bisquettes and smoke for 2 hours.
After 1 hour, brush sablefish with honey.
Remove from smoker and serve!
By Lena Clayton
Best Food Smokers.
Ever.
Something For
Every Season
View all
-
Smoked Lobster Mac and Cheese
I've always liked the contradiction in luxury junk food.
Smoked Lobster Mac and Cheese
I've always liked the contradiction in luxury junk food.
-
Hot smoked salmon
It is readily available and incredibly good to smoke.
Hot smoked salmon
It is readily available and incredibly good to smoke.
-
Smoked Moules Marinières with flank pork - Moul...
Moules marinières is a dear old dish.
Smoked Moules Marinières with flank pork - Moul...
Moules marinières is a dear old dish.
