Smoked Cod Recipe

🧂 Ingredients

• 2 lbs. Black Cod Fillets

  Bones removed, sliced into 4 inch pieces
• 1/2 cup Sake
• 1/4 cup White Miso Paste
• 1/2 cup Mirin
• 1 cup Cold Water
• 2 tsp Sea Salt
• 2 tbsp Brown Sugar

Instructions

• 1 If you haven't read through the full article above, do so now. Plan this cook at
  least a day in advance.
• 2 Pat the black cod fish fillets dry with paper towels. Use tweezers to remove any
  pin bones.
• 3 Slice the fillets into smaller pieces, about 3-4 inches long and wide. Place
  them in a shallow dish and set the fillets aside.
• 4 In a pot, combine the sake, mirin, and miso. Bring the mixture to a boil and
  allow it to simmer for 5 minutes. Remove from the heat and cool
• 5 Let it cool fully to room temperature and add the cool water, sugar, and salt.
• 6 Pour the mixture over the black cod fillets so they are fully covered over the
  top. Cover it with plastic wrap and place in the fridge to marinate for 4-8
  hours.
• 7 Remove from the marinade and rinse each piece of cod. Pat each piece very dry
  with paper towels.
• 8 Place each piece of cod onto a wire rack over a cookie sheet. Place the rack of
  fish back into the fridge and leave it uncovered overnight to form the pellicle.
• 9 Preheat the smoker to 200 F. Keep the heat between 200 F.-225 F.
• 10 Remove the black cod from the fridge right before placing it onto the smoker.
  Transfer the wire rack with the fish fillets straight onto the grill grates for
  ease.
• 11 Smoke the cod fillets until each piece reaches an internal temperature of
  140-145 F. Remove the fish from the smoker and let it rest at room temperature
• 12 Serve over crispy rice with sriracha mayo and avocado or with crackers, sliced
  bread, and veggies!

Nutrition Info