Smoked Haddock

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There’s nothing quite like the taste of smoked haddock. The delicate flavor of the fish is enhanced by the smoke, resulting in a dish that is simply irresistible. 

Smoked Haddock
Smoked Haddock

While smoked haddock can be enjoyed on its own, it also makes an excellent addition to other recipes. Whether you’re looking for a new breakfast option or a hearty main course, this Smoked Haddock recipe is sure to please. Best of all, it’s easy to make and can be eaten even for a long period of time. So what are you waiting for? Give it a try today!

Smoked Haddock

Smoked Haddock

A tasty smoked haddock that you will surely enjoy with the family.
5 from 1 vote
Prep Time 18 hrs
Cook Time 6 hrs
Drying 2 hrs
Servings 2 people


  • 1 Whole Haddock
  • 3 cups Salt
  • 1 cup sugar
  • Pepper
  • Chives
  • Garlic


Dry Curing

  • Slice your fish and make 4 fillets.
  • In a large bowl, mix the 3 cups of salt and 1 cup of sugar. Add some pepper, chives, and garlic then rub the mixture into the entire fish.
  • You can now wrap your fish using a plastic wrap then place it in a plate. Put it in the refrigerator for 18-24 hours.
  • After the curing, drain off the liquid that pools over this time.
  • Remove the plastic wrap then wash the fish under cool water until completely clean.
  • Let the fish dry in about 2-3 hours. Place it in a cool and breezy place when drying.


  • Prepare your smoker, use your chimney starter for igniting your coals fast and efficiently.
  • Place the fish in the smoker at 90 degrees Fahrenheit for about 2 hours.
  • Then increased temperature to 150 degrees Fahrenheit for 6 hours per 1-inch thickness.
  • You can test the fish for doneness by using a fork and inserting it inside the fish. When it flakes easily, it's now ready!
  • Smoked haddock will remain safe to eat for 4-6 days when at room temperature of 60 degrees Fahrenheit. When it is refrigerated, it will remain safe to eat for 8-10 days.