Smoked Cod's Head Recipe

Clean the Cod's Head

Rinse the cod's head under cold water to remove any impurities. Pat dry with paper towels.

Prepare the Mussels

Scrub the mussels under cold running water to remove any sand or debris. Remove the beards and discard any mussels that are open and do not close when tapped.

Make the Sriracha Butter

In a small bowl, combine the softened unsalted butter, sriracha sauce, lemon juice, minced garlic, salt, and black pepper. Mix well until all ingredients are fully combined and smooth.

Smoke the Cod's Head

Set up a smoker or use a stovetop smoker. Place the cleaned cod's head in the smoking chamber and smoke over wood chips of your choice (such as hickory or applewood) for about 30-40 minutes, or until the flesh is opaque and flakes easily with a fork.

Cook the Mussels

In a large pot, add a splash of water (about 100ml) and place over medium heat. Once boiling, add the cleaned mussels and cover the pot. Cook for 5-7 minutes, or until the mussels have opened. Discard any that remain closed.

Combine Mussels with Sriracha Butter

Remove the mussels from the pot and place them in a serving bowl. Drizzle the prepared sriracha butter over the mussels while they are still warm, allowing it to melt and coat them.

Plate the Dish

On a serving platter, place the smoked cod's head. Serve the mussels alongside, garnished with chopped fresh parsley and lemon wedges.

Enjoy!

Serve immediately while hot, allowing guests to enjoy the rich flavors of smoked cod and flamed mussels with a kick from the sriracha butter.