Black cod, also sold as sablefish or butterfish, is one of the richest fish you can put in a smoker. Its high fat keeps it silky and moist. A simple dry brine and mild alder smoke are all it needs.
The recipe
Ingredients
- 2 lb black cod (sablefish) fillets, skin on, about 1 inch thick, pin bones removed
- 1/2 cup packed brown sugar
- 1/4 cup kosher salt
- 1 tsp coarse black pepper
- 1 tsp garlic powder
- 1/2 tsp ground ginger (optional)
- 2 tbsp honey mixed with 1 tbsp soy sauce, for glazing (optional)
- Smoking wood: alder, apple or cherry (chips, chunks or pellets)
Steps
- Keep the black cod in the fridge at 40°F or below. Thaw frozen fillets in the fridge or in sealed bags under cold water.
- Mix the brown sugar, salt, pepper, garlic powder and ginger. This is a 2-to-1 sugar-to-salt dry brine.
- Set the fillets skin side down in a glass or plastic dish. Cover the flesh side evenly with the brine mix.
- Cover and refrigerate 3–6 hours. Use the shorter time for thinner fillets.
- Rinse off the brine under cold water and pat the fillets very dry.
- Set them skin side down on a rack over a sheet pan. Refrigerate uncovered 1–2 hours, until the surface is dry and tacky. This is the pellicle.
- Heat your smoker to 175–200°F with alder, apple or cherry.
- Place the fillets skin side down on a grill mat or oiled foil. Black cod is soft and can break apart on bare grates.
- Smoke until the thickest part reaches 145°F on a thermometer, about 1 1/2 to 2 1/2 hours. Brush with the honey-soy glaze in the last 30 minutes if you like.
- Let the fish rest 5 minutes. Serve warm, or cool it and refrigerate within 2 hours.
Why this works
Black cod has more fat than most salmon. That fat protects it in the smoker, so it's hard to dry out. The dry brine pulls a little water from the surface and leaves behind salt and sugar, which season the fish and help form a good pellicle. Low heat keeps the texture silky.
This is a hot-smoked recipe. The fish is cooked to 145°F, the FDA safe temperature for fish. Read hot vs. cold smoking fish to learn why we recommend hot smoking at home.
Best wood
Alder is the Pacific Northwest classic and lets the rich flavor come through. Apple and cherry add light sweetness. Skip strong woods like mesquite. Our wood pairing chart lists more mild woods.
How to tell it's done
Check the thickest fillet with a meat thermometer. At 145°F the flesh turns bright white, opaque and starts to separate into large, soft flakes. Because the fish is so tender, use a wide fish spatula or lift it out on the mat.
Make ahead / storage
Cool the fish, wrap it tightly and refrigerate at 38°F or below. Eat it within about 1–2 weeks, or freeze it for longer. Vacuum-sealed fish must stay in the fridge or freezer, because warm low-oxygen packs carry a botulism risk.
Serving ideas
- Dinner: warm over rice with sautéed greens.
- Brunch: flaked onto bagels with cream cheese and pickled onion.
- Salad: chilled over greens with a citrus dressing.
Black cod is one of the top picks in our list of the best fish for smoking. New to fish? Start with how to smoke fish. This method is close to our hot-smoked salmon, so try both.
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