Smoked Haddock success

[cdn offroader]

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.

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• cdn offroader
• Jun 16, 2014

Plain...

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• cdn offroader
• Jun 16, 2014

Maple glazed with one coat of dark maple syrup before smoking

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• cdn offroader
• Jun 16, 2014

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.

 

[tonybel]

Looks great. Glad to hear your friend liked it.

 

[leah elisheva]

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

 

[atomicsmoke]

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

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• atomicsmoke
• Jun 18, 2014

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• atomicsmoke
• Jun 18, 2014

 

[cdn offroader]

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.

 

[disco]

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

Disco

 

[chef jimmyj]

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