📝 About This Recipe
This exquisite cold-smoked sea bass elevates the delicate, buttery profile of the fish through a meticulous 24-hour curing process and a gentle kiss of fruitwood smoke. Unlike hot smoking, this method preserves the translucent, silken texture of the sea bass while infusing it with deep aromatic notes of juniper, lemon zest, and peppercorn. It is a sophisticated centerpiece for any charcuterie board or a luxurious starter that rivals the finest smoked salmon.
🥗 Ingredients
The Fish
- 2 pounds European Sea Bass (Branzino) Fillets (skin-on, pin bones removed, sashimi grade preferred)
The Aromatic Cure
- 1 cup Kosher Salt (do not use table salt)
- 1/2 cup Granulated Sugar
- 1/4 cup Light Brown Sugar (packed)
- 2 tablespoons Juniper Berries (toasted and coarsely crushed)
- 1 tablespoon Black Peppercorns (cracked)
- 2 pieces Lemon (zested)
- 1/2 bunch Fresh Dill (roughly chopped)
- 1 teaspoon Coriander Seeds (toasted and crushed)
For Serving
- 1/2 cup Crème Fraîche
- 2 tablespoons Capers (drained and patted dry)
- 1/4 piece Red Onion (paper-thinly sliced)
- 1 tablespoon Fresh Chives (finely minced)
👨🍳 Instructions
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1
Rinse the sea bass fillets under cold water and pat them thoroughly dry with paper towels. Ensure all pin bones are removed using kitchen tweezers.
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2
In a medium bowl, combine the kosher salt, granulated sugar, brown sugar, crushed juniper berries, cracked peppercorns, lemon zest, and crushed coriander seeds. Mix well to distribute the aromatics.
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3
In a glass or ceramic baking dish, spread one-third of the cure mixture. Lay the fish fillets skin-side down on top of the salt bed.
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4
Cover the top of the fish with the chopped dill, then pour the remaining cure mixture over the fillets, ensuring the flesh is completely covered and no spots are exposed.
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5
Cover the dish tightly with plastic wrap. Place a slightly smaller dish on top and weigh it down with a few heavy cans to help the cure penetrate. Refrigerate for 8 to 12 hours.
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6
After curing, remove the fish from the liquid that has accumulated. Rinse the fillets thoroughly under cold running water to remove all salt and herbs.
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7
Pat the fish very dry. Place the fillets on a wire rack set over a baking sheet. Place in the refrigerator, uncovered, for 4 to 6 hours (or overnight) to develop a 'pellicle'—a tacky surface that allows smoke to adhere better.
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8
Prepare your cold smoker using applewood or cherrywood chips. Ensure the temperature of the smoking chamber stays below 80°F (26°C) to prevent the fish from actually cooking.
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9
Place the rack with the fish into the smoker. Smoke for 4 to 6 hours, depending on how intense you want the smoky flavor to be.
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10
Remove the fish from the smoker. Wrap tightly in plastic wrap and refrigerate for at least 4 hours before slicing; this allows the smoke flavors to mellow and distribute evenly through the flesh.
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11
To serve, use a long, flexible slicing knife to cut the sea bass into paper-thin translucent slices at a slight diagonal, leaving the skin behind.
💡 Chef's Tips
Always use a cold-smoke generator or a 'smoke tube' to ensure the heat doesn't rise; if the fish turns opaque, it has started to cook. If you don't have a smoker, you can add a teaspoon of high-quality liquid smoke to the cure, though the flavor won't be as complex. Ensure your sea bass is incredibly fresh; since the fish is not 'cooked' by heat, quality is paramount for food safety. Don't skip the pellicle-drying step; without that tacky skin, the smoke will simply slide off the fish rather than infusing it. Slice the fish while it is very cold—it makes achieving those professional, paper-thin ribbons much easier.
🍽️ Serving Suggestions
Serve on toasted rye bread points with a dollop of crème fraîche and a sprig of fresh dill. Pair with a crisp, high-acidity white wine like a Sancerre or a dry Riesling to cut through the fatty richness. Arrange on a platter with pickled red onions, non-pareil capers, and hard-boiled egg mimosa. Incorporate into a luxury brunch spread alongside freshly baked bagels and whipped cream cheese. Serve as a crudo-style appetizer drizzled with a tiny bit of high-quality extra virgin olive oil and a squeeze of lemon.