📝 About This Recipe
Often referred to as 'Butterfish,' Sablefish is the ultimate canvas for cold-smoking due to its incredibly high Omega-3 oil content and silky, flakey texture. This recipe utilizes a traditional dry-cure method infused with aromatics to firm up the flesh before a long, cool bath in applewood smoke. The result is a luxurious, melt-in-your-mouth delicacy that rivals the finest smoked salmon in complexity and richness.
🥗 Ingredients
The Fish
- 3 pounds Sablefish (Black Cod) fillets (skin-on, pin bones removed, pin-bone-in is okay if preferred)
The Signature Dry Cure
- 1.5 cups Kosher salt (do not use table salt)
- 1 cup Dark brown sugar (packed)
- 1 tablespoon Toasted fennel seeds (lightly crushed)
- 1 tablespoon Black peppercorns (coarsely cracked)
- 3 pieces Dried bay leaves (crumbled)
- 1 tablespoon Lemon zest (freshly grated)
Smoking Aromatics
- 4 cups Applewood or Alder chips (for the cold smoke generator)
- 5-6 pieces Dried juniper berries (added to the wood chips for fragrance)
👨🍳 Instructions
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1
Rinse the sablefish fillets under cold water and pat them extremely dry with paper towels. Place them on a clean cutting board.
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2
In a medium bowl, whisk together the kosher salt, dark brown sugar, crushed fennel seeds, cracked peppercorns, crumbled bay leaves, and lemon zest until thoroughly combined.
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3
In a non-reactive glass or plastic dish, spread 1/3 of the cure mixture on the bottom. Lay the fish fillets skin-side down on top of the salt bed.
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4
Cover the top of the fish completely with the remaining cure, ensuring the flesh is totally buried. Cover the dish tightly with plastic wrap.
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5
Place the fish in the refrigerator to cure for 12 to 16 hours. The salt will draw out moisture, and the sugar will help the fish retain a supple texture.
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6
After curing, remove the fish and rinse thoroughly under cold running water to remove all traces of the salt and sugar. Pat dry again.
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7
Place the rinsed fillets on a wire rack set over a baking sheet. Place back in the refrigerator, uncovered, for 8-12 hours. This develops the 'pellicle,' a tacky skin that allows smoke to adhere better.
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8
Prepare your cold smoker. If using a standard grill, use a cold smoke generator (like a smoke tube or maze). Ensure the internal temperature of the smoking chamber does not exceed 80°F (26°C).
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9
Load your wood chips and juniper berries into the smoke generator and ignite. Place the fish on the racks in the smoker, skin-side down.
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10
Cold smoke the sablefish for 8 to 12 hours. The length depends on your preference for smoke intensity; 10 hours is usually the 'sweet spot' for Black Cod.
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11
Once smoking is complete, remove the fish. The flesh should look translucent but firm, with a beautiful golden-amber hue.
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12
Wrap the smoked fillets tightly in parchment paper and then plastic wrap. Let them rest in the fridge for at least 24 hours before slicing; this allows the smoke flavors to mellow and permeate the oils.
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13
To serve, use a very sharp slicing knife to cut thin, translucent bias-slices away from the skin.
💡 Chef's Tips
Always use high-quality, sushi-grade frozen-at-sea sablefish to ensure safety for cold smoking. Never let the smoker temperature rise above 90°F, or the fats in the sablefish will render and the texture will turn mushy. If you don't have a smoker, you can use a pellet tube inside a turned-off charcoal grill on a cool day. The pellicle step is non-negotiable; without that tacky surface, the smoke will simply roll off the fish instead of flavoring it. If the fish feels too salty after curing, soak it in fresh cold water for 30 minutes before the drying phase.
🍽️ Serving Suggestions
Serve on toasted pumpernickel bread with a thick layer of schmear and pickled red onions. Pair with a crisp, high-acidity white wine like a Dry Riesling or a glass of chilled Aquavit. Flake the smoked fish over a warm potato salad dressed with plenty of fresh dill and whole-grain mustard. Accompany with traditional garnishes: capers, hard-boiled egg crumbles, and fresh lemon wedges. Incorporate into a high-end brunch platter alongside fresh bagels and heirloom tomatoes.