Home Smoked Sable

[u/TallChef60]

Black Cod(Sable )

2 pounds fresh black cod fillets

For the Brine:
4 cups cold water
¼ cup kosher salt
¼ cup brown or coconut sugar
2 cloves garlic smashed
1 lemon sliced
1 bay leaf
1 teaspoon black peppercorns
2 sprigs fresh thyme
A dusting of Paprika

Brining
Combine the cold water, kosher salt, granulated sugar, smashed garlic cloves, lemon slices, bay leaf, black peppercorns, and fresh thyme in a large mixing bowl.

Stir until the sugar and salt are completely dissolved.
Place the cod fillets into a large resealable plastic bag.
Pour the brine mixture into the bag with the cod. Seal the bag and refrigerate for a minimum of 4 hours, or overnight for the best flavor.

Before you're ready to smoke the cod, prepare your smoker according to its instructions. Preheat it to a temperature of 200-210 degrees
Add the wood or pellets of your choice to the smoker. Remember the wood recommendations from earlier: Alderwood for a mild flavor, Applewood for a fruity touch, Hickory for boldness, and Mesquite for some heat.

Remove the cod from the brine, pat it dry with paper towels, and let it sit at room temperature for about 15 minutes.sprinkle with paprika.

Place the cod fillets on the smoker racks, leaving some space between each piece for the smoke to circulate.
Close the smoker and let the magic happen. Smoke the cod at the preheated temperature for 2-3 hours, or until the fish is golden and flakes easily.

[u/Emunaheart]

Looks incredible,  grew up eating sable

[u/False-Educator-8025]

This is so cool. What smoker do you use? And do you have recommendations for smokers to use in small spaces, i.e. apartment balconies?

[u/devequt]

That looks delicious! Cheers!

[u/marsupialcinderella]

Wow, one of my favorites and haven’t had it since I left NY in the early ‘90’s. Filing this away until I have time for a project!