Aug 29 2026
Restaurants›Calumet Fisheries›Smoked On The Premises In Sable (black Cod) Recipe

Smoked On The Premises In Sable (black Cod) Recipe

Inspired by Calumet Fisheries
Time3h
Serves2

Make Smoked On The Premises In Sable (black Cod) Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Fish & Brine

Cure & Finish

Smoking Setup

Method

Fish & Brine

  1. 1

    Prepare brine

    In a non-reactive container, combine 6 cups water, 3 tablespoons kosher salt, 2 tablespoons packed brown sugar, 1 teaspoon peppercorns and 1 bay leaf. Stir until salt and sugar dissolve.

  2. 2

    Trim fish

    Rinse the sable under cold water and pat dry with paper towels. If fillets are very large, leave whole or cut into 2 equal portions. Keep skin on to help hold the fillet during smoking.

  3. 3

    Brine the fillets

    Submerge the fillets in the cooled brine (room temperature). Cover and refrigerate for 30 minutes to 1 hour (for 1–1.5-inch-thick fillets). Do not over-brine – sable is delicate.

  4. 4

    Rinse & dry

    Remove fillets from brine, rinse briefly under cold water to remove surface salt, and pat thoroughly dry with paper towels. Place on a wire rack set over a tray and refrigerate uncovered for 1–2 hours or until a tacky pellicle forms on the surface (this helps smoke adhesion).

Cure & Finish

  1. 5

    Make finishing glaze

    Whisk together 2 tablespoons soy sauce, 1 tablespoon mirin (or dry sherry), and 1 teaspoon brown sugar until the sugar dissolves. Set aside.

  2. 6

    Season before smoking

    Lightly brush both sides of the fillets with neutral oil and sprinkle with 1 teaspoon freshly ground black pepper. The oil prevents sticking and helps the smoke adhere.

Smoking Setup

  1. 7

    Prepare smoker

    If using a dedicated smoker: preheat to a low smoking temperature of 175–200°F (80–95°C). If using a grill configured for indirect heat: set up for low heat and place a small foil packet or smoker box with the drained hardwood chips over direct heat. Scatter a cup of coarse sea salt on the smoker tray or drip pan under the grate to help stabilize humidity and protect delicate fish from flare-ups.

  2. 8

    Add wood & control temperature

    Add the soaked, drained wood chips to the smoker tray or packet. Begin producing a steady, thin stream of smoke rather than heavy white smoke. Maintain smoker temperature at 175–200°F (80–95°C); higher temperatures will cook too quickly and can dry the fish.

Smoking & Finishing

  1. 9

    Smoke the sable

    Place fillets skin-side down on the smoker rack. Smoke at 175–200°F (80–95°C) for approximately 45–60 minutes, depending on thickness. Target an internal temperature of 125–130°F (52–54°C) for buttery, just-cooked texture. The flesh should be opaque and flake gently but remain moist.

  2. 10

    Glaze & rest

    In the last 5 minutes of smoking, brush the top of each fillet with the soy–mirin glaze and return to smoker for 2–5 minutes to set the glaze. Remove fillets and let rest 5 minutes on a clean plate; internal temperature will rise a few degrees while resting.

  3. 11

    Serve

    Serve warm or at room temperature with lemon wedges. Leftover smoked sable keeps in the refrigerator, wrapped, for up to 3 days and is excellent cold on salads or in rice bowls.

More from Calumet Fisheries