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Smoking Haddock

Smoking Haddock

By:Larry's Catch 4.4(9 reviews)

Learn how to smoke haddock at home with simple step-by-step techniques for tender, flavourful fish using traditional smoking methods.

TIME
TIME
4 hrs
SERVINGS
SERVINGS
2 personnes
DIFFICULTY
DIFFICULTY
Intermédiaire
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Ingredients & Materials

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  • 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

  1. 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.
  2. Prepare a simple brine by mixing 4 cups cold water, 1/4 cup salt, and 2 tablespoons sugar (optional). Stir until dissolved.
  3. Brine the fish by submerging the haddock fillets in the brine for 30–60 minutes in the refrigerator.
  4. Remove the fish from the brine, rinse lightly under cold water, and pat dry thoroughly with paper towels.
  5. 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.
  6. Preheat the smoker to 175–225°F (80–107°C) using mild wood such as alder, apple, or maple.
  7. Place the fillets skin-side down on the smoker rack and smoke for approximately 60–120 minutes depending on thickness.
  8. Check for doneness when the fish flakes easily and reaches an internal temperature of about 130–140°F.
  9. Allow the smoked haddock to rest for a few minutes before serving.

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