How do you smoke Alaska black cod?

Answer 1

Tommy Armours Smoked Cod

This is a basic but fantastic way to smoke cod to perfection every time!

An uncomplicated system that in my humble opinion yields the best results when

followed step by step.

1.)Gently wash fish

2.)Take fillets and cut the flesh vertically, down to the skin (but not through

the skin).

3.)Next prepare your brine -

You'll need the following ingredients:

4 cups (dark) brown sugar

3/4 cup canning & pickling salt

1/4 cup Johnny's seasoning salt

3 tablespoons coarse fresh ground pepper

10 cloves of garlic

4 tablespoon teriyaki sauce

Now mix it all together in a bowl.

4.)To brine the fish: Cover the fillets completely with the dry brine mixture in

a non metallic bowl or pot. Place the first fillets in the bowl skin side down,

and then alternate them so the fish lays flesh to flesh and skin to skin (with

plenty of brine in between). Cover the bowl and place it in the fridge for

about 8 hours. Now remove the fillets from the fridge and very gently remove

any excess brine from the fillets (I usually do this over the sink and am very

careful to handle the fish gently).

5.) Drying out the fish prior to smoking - I place the fillets on just enough

foil to keep the fish from dripping all over my smoker for easy clean up, then

put in a cool place for 3 to 4 hours with a fan set on low blowing on the fish.

I usually do this in the garage in winter (the fan aids in drying and as an

added benefit keeps any bugs away).

6.) Smoking the fish: Preheat your smoker to get it up to temperature (150 to

175 for the first 2 hours) then bring it up to 200 for the last 3 to 4 hours.

Put the rack of fish into your smoker (make sure you leave plenty of room for

smoke to get between the fillets). Add your Alder chips to get it smoking (I

soak my Alder chips in beer for 1 hour then drain thoroughly before placing in

smoker). Typically I smoke my salmon 5 to 6 hours (again it is important not to

let the temperature get over 175 for the first 2 hours then I raise it to 200 to 225

for the remaining 3 to 4 hours. I will use 3 bowls of Alder chips during

smoking and allow times where no smoke is coming out of the smoker so that the

smoke flavor doesn't over power the taste of my cod.

7.) Before removing salmon from smoker you want the internal temperature to reach

160 so that any parasites etc. that may be in the fish are rendered harmless, so you may need to raise the temperature at the very end of your smoke (just a couple minutes is sufficient).

8.) Now that the fish has reached the 160 degree temperature I turn the smoker off, take the lid off for a few minutes to let the heat escape, replace the lid and let the fish rest a few hours to cool. Next remove it from the smoker and place it the fridge for a day or two. I then savor some of this delicacy and finish the experience with a cigar (usually a Partagas D #4 is an appropriate pairing

Answer 2

Roll in in a big paper end light one end, suck from the other..

Answer 3

BBQ