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Smoked Haddock success

post #1 of 7
Thread Starter 

Got a kilo of skinless haddock fillets from an east coast buddy to try out. Cured in a salt-sugar brine with cure #1 for a few hours, rinsed and then set in the fridge overnight to dry. Dried a bit more in the smoker for about an hour, then warm-smoked with a 50-50 blend of apple and maple pellets for an hour, then 3 more hours in the smoker to dry out some more.



Maple glazed with one coat of dark maple syrup before smoking


end results, turned out very good, but a bit salty(not inedible though) next time will soak the fish for an hour in fresh water, rather than just rinse. Smoke flavour was perfect. I would prefer them to have skin I think for smoking, but the skinless fillets turned out pretty good for a first run. My buddy loved it so that was the main thing.

post #2 of 7
Looks great. Glad to hear your friend liked it.
post #3 of 7

Hey that looks delicious! I love haddock! Cheers! - Leah

post #4 of 7
Looks very yummy. Haddock is one of my favorite fish. I usually smoke 4-5lbs batches with same weight in cod.

post #5 of 7
Thread Starter 

Yeah it was a good reminder for me how much I like smoked fish. I overloaded on salmon working a salmon troller on the west coast for a few summers and lost my taste for it, but this is something I can still enjoy.

post #6 of 7

My missus loves haddock. I will have to try smoking it! Thanks for the post.



post #7 of 7

Nice! Haddock has been a fav for years...JJ

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