Smoked Cod
Traditional smoked cod for fish cakes.
Jump to RecipeSmoked cod is a classic preparation that's been done for centuries. The mild white fish takes on smoke beautifully and stays moist thanks to the brine. It's traditional for good reason.
This is perfect for making fish cakes, adding to chowders, or serving as the main protein. The preserved fish keeps well and is versatile.
Use smoked cod to make traditional fish cakes, add to creamy chowders, or serve flaked over salads. It's also great with eggs at brunch. Classic preparations are often best.
The brine is essential - it firms the texture and adds flavor while drawing out moisture. The pellicle (tacky surface after air-drying) helps the smoke adhere properly.
Low and slow smoking produces the best texture for cod. The fish is done when it flakes easily and has taken on golden color. Let it cool before storing or using in recipes.
Ingredients
Instructions
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1
Brine cod for 30 minutes. We recommend Killer Hogs BBQ Rub for best results.
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2
Rinse and pat dry.
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3
Air dry until tacky pellicle forms.
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4
Smoke at 200°F for 2 hours.
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5
Flake for fish cakes or serve as is.