Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: PKC on July 03, 2021, 04:06:17 PM
-
I bought a small fillet of black cod at the Snohomish Farmer's Market ($15 for about a pound) and decided to smoke it - it turned out great!
(http://IMG_0162.jpg)
I found Hank Shaw's recipe and went with it. https://honest-food.net/smoked-sablefish-recipe/ (https://honest-food.net/smoked-sablefish-recipe/)
I only had a pound of fish, so I divided his dry brine by about 3. Smoked in Traeger on 'Smoke' setting for about 90 minutes. Temperature ranged from 150-190.
I lightly glazed with honey at the 45 min mark and at the end.
After the paprika (and a small taste test):
(http://IMG_0168.jpg)
I'll be doing this one again!
-
Sable is one of my favorites. I used to sell a lot of it. That looks really good.
-
I think that when I capture a dinosaur here in the next couple of weeks a goodly portion will be run past the smoker with this recipe.
-
A friend of mine had a Traeger full last week at dinner. It was DELICIOUS! Wish it was easier to get down here.
-
A friend of mine had a Traeger full last week at dinner. It was DELICIOUS! Wish it was easier to get down here.
Keep an eye out for the Toledo IGA seafood sales . They had Black Cod for $7 a pound at one of the sales a couple months ago. .
-
That was my first try with pictures…I need to figure out the resizing thing.
-
Something to think about, @Skillet sells Black Cod/Sablefish on his annual HW sales route every year.
-
Smoked black cod collars are the best smoked fish every! :tup:
-
Smoked Black Cod is where it's at. Keep an eye out for lots of it coming from Hanson Fish Co in the next year or so. @skillet