If you are looking for a light and delicious seafood meal, smoked cod is a delicious and flavorful alternative to salmon or haddock. Our Smoked Cod Recipe will have you drooling before it even touches your lips.
Smoked cod is extremely popular and commonly eaten all over North America. Cod fillets are a delicious and lean alternative to other proteins. A smoked cod meal is a great low-fat, low-calorie protein source while being jam-packed with powerful nutrients and incredible flavour.
Cod itself is rich in nutrients, but pairing it with some tasty sides elevates the flavour and takes your dish to a whole new level. We recommend adding sautéed vegetables or Smoked Asparagus on the side for a dinner everyone in the family will love.
How To Make Smoked Cod
Step 1 – Preheat Your Smoker
Preheat your smoker to 225º F (107° C) and prepare the wood chips. We recommend using Alder for seafood as it adds a smokey flavour without overpowering the natural flavour of the fish.
Step 2 – Prepare Cod Fillets
To prepare your cod into fillets for smoking, slice the raw codfish into pieces approx. 6 ounces in weight after removing the skin.
Cod can have small bones hiding among the flesh so be careful to check for any hidden sharp bones when cutting your fish.
Step 3 – Prepare Your Marinade
Although cod already has a fairly bold taste, you can enhance the natural flavours by marinating the fish in a prepared marinade.
Prepare your marinade by mixing together soy sauce, seafood rub, honey, olive oil, fresh ginger, and chili garlic sauce in a bowl.
Step 4 – Marinate Your Cod
Allow your fish to soak in the prepared marinade for approx. 1 hour in the refrigerator. If you can leave your fish to marinate for longer, you’re welcome to do so, to ensure the meat soaks up all of the flavors.
Step 5 – Smoke Your Fish
Place your cod pieces onto the smoker and close. Using your meat thermometer, check the internal temperature of the cod and remove them from the heat once they reach 145º F (62° C).
Step 6 – Garnish & Serve!
We recommend a simple garnish of cracked black pepper on top of your Smoked Cod, but you’re welcome to garnish however you like. Pair with slices of lemon juice and flavourful sides to compliment the fish and your guests will be begging for seconds.
Smoked Cod FAQs
Does Smoked Cod Need To Be Soaked?
Yes. If you’re not marinating the fish, it needs to soak in salt water brine for 3 – 4 hours before smoking. If you’re opting for this method instead of the seafood marinade we recommend, make sure you pat the fish dry before smoking.
Why Is Smoked Cod Yellow?
Codfish is typically an off-white colour. When you smoke white meat, it gives a yellow-brownish hue but stays white on the inside. The outer crust is exposed to heat and gets crisp, thus reflecting a yellow colour.
How Do You De-Salt Cod Fast?
Rinse your cod fillets thoroughly by placing them in a small bowl of water in the refrigerator. Change the water every 30 minutes for around 2 hours total. Wrap the pieces in a paper towel and pat dry.
Does Smoked Fish Go Bad?
Smoked fish will go bad if left out for a long period of time. When smoked fish is stored in a sealed container in the refrigerator, it can last between 1 and 2 weeks.
What Temperature Do You Smoke Cod At?
Cod is best smoked at a temperature of 225ºF. It’s important to routinely check your grill to ensure it is at the optimal cooking temperature.
Which Smoker Is Best For Smoked Cod?
We would recommend a pellet smoker for beginners. It comes with a wide range of functionalities that are useful for smoking a huge range of dishes.
Smoked Cod Recipe
- Meat Thermometer
- Mixing Bowl
- BBQ Tongs
- Pastry brush
- 4 cod loin fillets
- 1/2 cup low sodium soy sauce
- 1 batch Seafood Rub
- 2 tbsp honey
- 2 tbsp olive oil
- 1 tbsp fresh ginger
- 1 tbsp chili garlic sauce
- Preheat your smoker to 225º F (107° C).
- Remove the skin from your codfish and slice it into small pieces.
- Add the seafood rub, ginger, soy sauce, chili garlic sauce, and honey together and mix well.
- Add your cod pieces into the marinade and refrigerate for approx. 1 hour.
- Place fillets onto the smoker until they reach an internal temperature of 145º F (62° C).
- Remove fillets from the heat, sprinkle some black pepper and serve!