Wood Smoked Haddock

Hot Coals

Posted by Abrams

About

Haddock can easily be hot smoked just like salmon, trout, and sturgeon (to name a few of our favourites.) Like its relative the cod, haddock is a fragile fish, especially the larger fillets that have a looser texture. Therefore, we prefer to work with small fillets with the skin on. You can substitute cod, trout, or other white-fish fillets, if you’d like.

SERVES 4

TEMPERATURE
175°F (80°C)

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You Will Need (8 things)

  • 4 (4 1/4-to-5 1/4-ounce/120-to-150-g) Haddock fillets, preferably skin-on
  • Coarse Sea Salt
  • Freshly Ground Black Pepper

  • WHAT YOU NEED

  • Whiskey barrel smoking Wood (chips or chunks)
  • Heat Shield
  • Drip Pan
  • Standard grid & Food Thermometer

Steps (6 steps, 30 minutes)

  1. 1

    Dab the fillets dry with paper towels. Sprinkle them with salt and pepper.

  2. 2

    Fire up the kamado to 250 to 265ºF (120 to 130ºC) and create a single hot spot.

  3. 3

    Drop a handful of wood chips, or place a single chunk, directly on top of the hot spot. Place the heat shield, the empty drip pan, and the grid in place.

  4. 4

    Place the fillets, skin-side down, on the grid. Once you see smoke spiralling up around the edge of the heat shield, close the lid.

  5. 5

    Now the temperature inside the kamado will decrease to about 175°F (80ºC). Try to stabilize this temperature. You’ll achieve the best result by making sure the temperature stays below 212°F (100ºC), otherwise the fish may start sweating, which will cover it in a white film.

  6. 6

    Smoke the fillets for approximately 25 minutes, or until they reach an internal temperature of 120°F (48ºC).

    TIP
    Serve this smoked haddock fillet with a delicious tarragon cream. Simply stir 1 tablespoon minced fresh tarragon into 7 ounces (200 g) sour cream and then season it with a pinch each of salt and pepper.