Ingredients
- 1 haddock fillet
- 4 cups cold water
- 1/4 cup kosher salt
- 2 tbsp sugar (optional, helps balance flavour)
- Freshly ground black pepper (optional)
- Apple, alder, or maple wood chips for smoking
- Lemon wedges for serving (optional)
Instructions
- Prepare the haddock. Start with fully thawed haddock fillets from Larry's Catch and pat the fish completely dry using paper towel to remove excess moisture.
- Prepare a simple brine by mixing 4 cups cold water, 1/4 cup salt, and 2 tablespoons sugar (optional). Stir until dissolved.
- Brine the fish by submerging the haddock fillets in the brine for 30–60 minutes in the refrigerator.
- Remove the fish from the brine, rinse lightly under cold water, and pat dry thoroughly with paper towels.
- Place the haddock on a rack and refrigerate uncovered for 1–3 hours to form a slightly tacky surface (pellicle) that helps smoke adhere evenly.
- Preheat the smoker to 175–225°F (80–107°C) using mild wood such as alder, apple, or maple.
- Place the fillets skin-side down on the smoker rack and smoke for approximately 60–120 minutes depending on thickness.
- Check for doneness when the fish flakes easily and reaches an internal temperature of about 130–140°F.
- Allow the smoked haddock to rest for a few minutes before serving.