Smoked Cod
Cod is brined in a robust wet cure of salt, brown sugar, and smoking spices, then hot-smoked with beech and cherry wood. The high water content of cod requires a thorough salt treatment, which firms the flesh and builds deep flavor. A Nordic-inspired smoking recipe with great depth.
Ingredients(for 1 kg)
Instructions
Prepare Brine
15 min.Stir water with salt and brown sugar until fully dissolved (no heating necessary). Stir in smoked paprika, garlic powder, pepper, and dill seeds. Refrigerate the brine.
Brining and Drying
6-8 hours + 1.5 hoursFully submerge cod fillets in the brine, weigh down, and cure in the refrigerator at max. 4 °C for 6-8 hours. Remove fillets, rinse with cold water, pat dry, and allow to air-dry on a rack for 1.5 hours.
Smoking
1-1.5 hoursPreheat smoker to 85-100 °C. Use beech and cherry wood chips. Place cod fillets on a well-oiled grate or cedar plank and smoke until a core temperature of 62-65 °C is reached. Avoid opening too frequently to maintain constant temperature.
Pro Tip
Cod fillets are delicate and can easily fall apart during smoking. Best smoked on a cedar plank or a well-oiled grate to prevent sticking.
Glossary Terms
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