Smoked cod is extremely popular and is commonly eaten in Alberta. Codfish welcomes fat-conscious folks. People who want to reduce their fat intake must consider having a smoked cod meal because it is a low-fat source of protein, and at the same time, it also contains low calories with potential nutrients.
If you are looking for a light and delicious seafood meal, Smoked cod is the best option available. Smoking the fish or grilling can give you the yummiest and most attractive texture.
You know what, smoked cod can give you the most satisfying flavors when paired up with sauteed veggies, whole smoked and roasted carrots, and coleslaw.
Pairing it up with such organic vegetables makes it a double nutritional and healthy meal. Besides that, cod itself is rich in nutrients.
How to make Smoked Cod
We have everything you’ll need to know to make the perfect Smoked Cod on your pellet barbecue grill, offset, or charcoal/ wood smoker. There are a lot of related recipes, but this is our favorite one. Making this recipe won’t take more than an hour. So, go ahead and start making smoked cod with us.
This is the most delicious recipe, so we want you to try it once and let us know your thoughts.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Cook Temperature: 225ºF
- Finished Temperature: 145ºF
- Wood savor: Mesquite
- Servings: 4 people
- Smoker of your choice (Pellet Grill, Charcoal Grill, or Offset Smoker)
- Wood Pellets, Charcoal, or Wood Chunks
- A temperature probe
- 4 cod loin fillets
- 2 tablespoons olive oil
- 1 batch of seafood rub
- 1 tbsp fresh ginger
- 1/2 cups of low sodium soy sauce
- 1 tbsp chili garlic sauce
- 2 tbsp honey
- Start your smoker, and maintain the temperature at 225ºF.
- Add all the ingredients such as fresh ginger, chili garlic sauce, soy sauce, and honey and mix it well.
- Season the fillets all over with olive oil. You might need to apply oil a couple of times to prevent it from drying. Then coat them in the seafood rub.
- Place them directly into the smoker and smoke them until the internal temperature of fillets reaches up to 145ºF.
- Dish it out and nicely present the cuisine to eat! (you can sprinkle a bit of black pepper add tiny leaves of coriander to give it a nice look)
- Serve immediately and enjoy your meal.
BBQ Hero Tip: Try cutting up your cod into smaller pieces and making fish tacos with the finished smoked fish! Thank us later for this delicious meal!
Detailed Cooking Instructions
1) Slicing the perfect quad fillets for smoking
Slice the raw codfish into pieces as you want it to be served. Make sure to slice it in a proper size for the perfect texture and tenderizing. Keep in mind, do not use a piece that is with skin.
2) Start your smoker and get it to 250ºF
Start smoking the fish for 45-60 minutes, maintaining the temperature at 225ºF. By using the temperature probe, check if the internal temperature of cod has reached 145ºF. This is the ideal temp to serve the cod nicely with the best savor and texture.
3) Marinate or brine the cod
If you want to have a bold and strong savor, you must go with the marination and if you want to enjoy the natural flavor of cod, try soaking it in saltwater brine for 3-4 hours.
For marinating the fish, here is what you will have to do. Take a mixing bowl as per the fillets quantity. Add all the four cod fillets and the ingredients. You can mix it with your hand, or you can use a pair of tongs. We prefer mixing it with hand.
After mixing it thoroughly, cover the bowl and chill it in the refrigerator for almost 1 hour.
4) Smoking the cod
Finally, when you are done marinating the fish, put it into the smoker and wait for it to get cooked properly. You can turn the sides after short intervals to ensure that it is cooked perfectly from all sides.
BBQ Hero Tip: You can also try cold smoking it. Besides, the only bad thing about it is that it’s a time taking process. The taste outcome by using this method is just awesome.
Frequently Asked Questions
We have addressed some of the most common concerns that most people have while making codfish recipes.
Does smoked cod need to be soaked?
Yes, Soaking the fish fillets in brine will desalt it, highlighting the natural flavor of the fish.
If you want the smoked cod to be served with the natural flavors, try soaking it into light saltwater brine and place it in the refrigerator for at least 3-4 hours. It depends upon you how you want the fish to taste.
After soaking it, put it on the smoker to smoke it. As soon as the internal temperature of fillets gets up to 145ºF, remove it and serve immediately to experience the best natural flavor of cod.
Why is smoked cod yellow?
There can be two reasons for turning smoked cod yellow.
- Usage of turmeric can turn the smoked cod yellow. Turmeric is often added due to its taste and the benefits it provides to your body. It improves heart health, prevents cancer and Alzheimer’s
- Commonly codfish is off-white in color. When you smoke white meat, it gives a yellow-brownish texture, whereas it stays white from inside. The outer crust is exposed to heat and gets crisp, thus reflecting a yellow color.
How long should I salt cod?
The Cod must be soaked for at least 48 hours before putting it on the grill. That strong salty flavor depends upon the way you cook it. If you soak the fish for 48 hours, it will give you the perfect savor, and everyone will happily enjoy eating it. But if you soak it for 24 hours or less, there is a probability that it might not get fully desalted, and it can ruin the savor of the meal you are going to prepare.
Having a smoked cod meal is not only delicious but is also rich in nutrients. Most people avoid taking codfish as a meal because of its strong salty flavor. You can fix it by following a simple procedure.
Try changing the water at least 8 times in 48 hours to desalt the fish completely.
How do you desalt cod fast?
If you plan to smoke cod for tonight’s meal, you first need to desalinize it. Here is how you can do in a couple of hours. Take the fish fillets and rinse them thoroughly. Place them in a small bowl and fill almost 1/3 of its portion with cold water. Put the bowl into the refrigerator. Change the water after every thirty minutes. Do this at least 4 times in 2 hours. When rinsing the fillet last time again, rinse it thoroughly. Warp the pieces in paper towels and pat dry them.
70% of your codfish will be desalinized by following this procedure.
Does smoke fish go bad?
Absolutely it does. It depends upon the conditions in which you are going to store the smoked fish. When smoked fish is stored under normal conditions, it lasts up to 1- 2 weeks. However, keeping it in a humid and damp place accelerates the chances of early expiry.
Use a freezer if you want to store smoked fish for some months. Before preparing it for a meal, you can defrost the frozen cod by using a microwave oven. Frozen foods can easily be preserved because frosting stops the process of decomposition, and you can serve it to eat even after months. So if you have post-party plans freezing it is the best option.
What temperature do you smoke cod at?
The appropriate temperature for smoking cod is 225ºF. Keep in mind 225ºF is the temperature to be maintained in a smoker. Now the question is, how will you know that the fish is perfectly done? For that, use a temperature probe and see if the temp of cod has reached up to 145ºF than it’s done, be careful with it. Don’t burn your hand.
Don’t overcook it either undercook it. Follow the mention guidelines and fill your dinner table with perfectly cooked smoked cod.
Which smoker is best to prepare smoked cod?
We would recommend a pellet smoker for beginners. It comes with a wide range of functionalities. Newbies will have great results every time they use this grill for smoking cod. By using this grill, you can also make a variety of new recipes.
BBQ Hero Tip: Serve your prepared meal immediately before it gets cooled. Warm meals are the best and delectable.