Smoked Black Cod Recipe
Smoked Black Cod available.
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Ingredients
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Main Ingredients
Method
Preparation and Cooking Steps
Brining the Cod
In a bowl, mix together brown sugar, sea salt, smoked paprika, black pepper, and water until the sugar and salt are dissolved. Submerge the black cod fillets in the brine. Cover and refrigerate for at least 12 hours, or overnight.
Preparing the Smoker
Soak the wood chips in water for at least 30 minutes before smoking. This helps to create smoke and prevents the wood from burning too quickly.
Smoking the Cod
Preheat your smoker to 180°F (82°C). Remove the black cod from the brine and rinse under cold water. Pat dry with paper towels. Place the cod fillets on the smoker racks. Add the soaked wood chips to the smoker box or directly onto the coals. Smoke the cod for about 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C).