Smoking meats is a time-tested way to preserve meats and add a delicious flavor, and for those who live far from the coasts, one of the few way to get quality fish. Haddock, a cold-salt water fish, is gathered year round and is easily smoked.
Ingredients
- 1400ml (about 6 cups) salt
- 500ml (about 2 cups) sugar
- 1 whole haddock
- Plastic wrap
- Spice (optional)
Steps
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Cure it first. There are two different approaches to this, depending on whether you want to do a dry cure or a wet cure:
- Dry Curing:
Mix 700ml (about 3 cups) of salt and 250 (about 1 cup) of sugar. Add other flavourings, such as garlic, chives, pepper, et cetera, if desired. Rub the mixture over the entire fish thoroughly.
- Wrap the fish tightly in plastic wrap, put the fish on a plate, and refrigerate for 18 - 24 hours. Drain off any liquid that pools over this time.
- Wet curing:
Mix 700ml (about 3 cups) of salt and 250 (about 1 cup) of sugar with 4.5 litres of water (about a gallon) in a large pot. Add other flavourings, such as garlic, chives, pepper, et cetera, if desired.
- Keep the fish in the plastic wrapping and place the fish into the pot, cover, and refrigerate for 6 - 24 hours. A longer brining time will create a stronger flavour and a longer-lasting fish.
- Dry Curing:
Mix 700ml (about 3 cups) of salt and 250 (about 1 cup) of sugar. Add other flavourings, such as garlic, chives, pepper, et cetera, if desired. Rub the mixture over the entire fish thoroughly.
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Clean the fish. Remove the fish and all wrapping and run the fish under cool water until completely clean.Advertisement
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Let it dry. Place the fish in a cool, breezy place to dry. If your smoker is available, drying the fish in the racks will save you time later. After 2 - 3 hours, a shiny film, called a pellicle, forms over the fish. This will keep the juices in, so try to not to damage it.
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Smoke the fish. Place the fish in a smoker at 30 degrees centigrade (about 90 degrees Fahrenheit) for 2 hours.
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Smoke again. Now smoke the fish at an increased temperature of 65 degrees centigrade (about 150 degrees Fahrenheit) for 6 hours per 2.5 centimeters (about 1 inch) of thickness.
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Test the fish for doneness by inserting a fork into its side. If it flakes easily, you`re done!
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Enjoy the fish. At room temperature (about 16 degrees centigrade or 60 degrees Fahrenheit), smoked haddock will remain safe-to-eat for 4 - 6 days. Refrigerated, smoked haddock will remain safe-to-eat for 8 - 10 days. See Cook Smoked Haddock for great recipes!Advertisement
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Warnings
- If there is any doubt on the quality of the fish at any stage of the smoking process, from purchase to plate, discard immediately. Poor-quality fish can cause serious health problems.Thanks
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Things You'll Need
- 1.5 litre or .4 gallon large pot
- Smoker (whatever size you need for fish quantity)
References
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