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Smoking Black Cod

Smoking Black Cod

By:Larry's Catch 5.0(9 reviews)

Learn how to smoke black cod (sablefish) perfectly with gentle heat and clean smoke for buttery texture, tender flakes, and rich flavour every time.

TIME
TIME
1.5 hrs
SERVINGS
SERVINGS
2 ppl
DIFFICULTY
DIFFICULTY
Intermediate
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Ingredients & Materials

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  • Wild Black Cod (Sablefish)
  • Neutral oil or olive oil
  • Sea salt
  • Fresh cracked black pepper
  • Optional: lemon slices
  • Optional: fresh herbs (dill, parsley, or chives)
  • Smoker (pellet grill, charcoal smoker, electric smoker, or grill set for indirect heat)
  • Mild wood chips or pellets (alder, apple, cherry, or maple)
  • Instant-read thermometer
  • Paper towels
  • Tongs or fish spatula

Instructions

  1. Pat black cod fillets completely dry with paper towels.
  2. Lightly coat with oil and season with salt and fresh cracked pepper.
  3. Preheat smoker to 180–225°F (82–107°C).
  4. Use mild wood such as alder, apple, cherry, or maple.
  5. Place black cod fillets on smoker grates with space between each piece.
  6. Smoke gently for 45–75 minutes depending on thickness.
  7. Check for doneness — fish should flake easily while remaining soft and tender.
  8. Remove when internal temperature reaches 120–125°F (49–52°C).
  9. Rest briefly; residual heat will finish cooking.

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