📝 About This Recipe
Often referred to as the 'prosciutto of the sea,' this cold-smoked swordfish is a masterclass in delicate preservation. By using a dry-cure method infused with Mediterranean aromatics, the dense, meaty texture of the swordfish transforms into a buttery, translucent delicacy. The gentle application of cold applewood smoke adds a sophisticated depth that elevates the natural sweetness of the fish without overpowering its clean finish.
🥗 Ingredients
The Fish
- 2 pounds Fresh Swordfish Loin (sushi-grade, skin removed, blood line trimmed away)
The Curing Mix
- 1 cup Kosher Salt (coarse grain is essential)
- 1/2 cup Granulated Sugar (helps balance the salt and retain moisture)
- 1 tablespoon Black Peppercorns (toasted and cracked)
- 1 teaspoon Coriander Seeds (toasted and lightly crushed)
- 5-6 pieces Dried Juniper Berries (crushed to release oils)
- 1 tablespoon Lemon Zest (freshly grated)
- 1/4 cup Fresh Dill (finely chopped)
For Smoking
- 2-3 cups Applewood or Cherrywood Chips (mild fruitwoods work best for seafood)
👨🍳 Instructions
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1
Begin by inspecting your swordfish loin. Ensure all silver skin and the dark red 'blood line' are completely removed, as these can impart a bitter flavor during the curing process. Pat the fish bone-dry with paper towels.
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2
In a medium bowl, combine the kosher salt, sugar, cracked peppercorns, crushed coriander, juniper berries, lemon zest, and chopped dill. Mix thoroughly until the aromatics are evenly distributed through the salt and sugar.
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3
In a non-reactive glass or ceramic dish, spread about one-third of the curing mixture. Place the swordfish loin on top, then pack the remaining mixture over the top and sides of the fish until it is completely encased.
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4
Cover the dish tightly with plastic wrap and place a slightly smaller dish or a weighted board on top of the fish to lightly press it. Refrigerate for 24 hours. The salt will draw out moisture, creating a brine.
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5
After 24 hours, remove the fish from the cure. Rinse it thoroughly under cold running water to remove all salt and spices. The texture should now feel significantly firmer to the touch.
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6
Pat the fish very dry. Place it on a wire rack set over a baking sheet and return it to the refrigerator, uncovered, for 12-24 hours. This step is crucial to develop the 'pellicle'—a tacky surface layer that allows smoke to adhere evenly.
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7
Prepare your cold smoker. If using a standard grill, use a cold smoke generator or a 'smoke tube' filled with fruitwood pellets. The temperature must remain below 80°F (26°C) to ensure the fish remains 'cured' and not 'cooked'.
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8
Place the fish on the rack in the smoker. Cold smoke for 4 to 6 hours, depending on your preference for smoke intensity. Check every hour to ensure the wood is smoldering and the temperature hasn't spiked.
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9
Once smoking is complete, remove the fish. Resist the urge to eat it immediately! Wrap it tightly in plastic wrap and let it rest in the refrigerator for at least 4 hours (ideally overnight) to allow the smoke flavors to mellow and penetrate to the center.
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10
To serve, use a very sharp carving knife to slice the swordfish against the grain into paper-thin translucent sheets.
💡 Chef's Tips
Always use the freshest sushi-grade swordfish possible since cold-smoking does not use heat to kill bacteria. If the ambient temperature is too warm for cold smoking, place a tray of ice beneath the fish in the smoker to keep the internal temperature down. Do not skip the pellicle-drying phase; without that tacky surface, the smoke will simply slide off the fish rather than flavoring it. If you find the smoke flavor too intense, leave the finished fish uncovered in the fridge for an hour to 'off-gas' before serving. For the easiest slicing, place the smoked fish in the freezer for 20 minutes before carving to firm it up.
🍽️ Serving Suggestions
Serve carpaccio-style with a drizzle of high-quality extra virgin olive oil, capers, and thin rings of shallot. Pair with a crisp, acidic white wine like a Sicilian Grillo or a dry Riesling to cut through the richness. Arrange on toasted sourdough points with a dollop of crème fraîche and a sprig of fresh dill. Accompany with a side of pickled red onions and arugula tossed in lemon vinaigrette. Serve alongside a chilled glass of premium vodka or a dry gin martini.