Citrus Smoked Sablefish

Hot Smoked Sablefish Recipe

Sablefish, or black cod, is a mild white fish from the area of the North Pacific Ocean. The flavor of smoke enhances its fat content and the flaky texture.


2 Sablefish fillets - skin on

4 Tbsp honey

For Brine:

2 Cups water

6 Tbsp kosher salt

6 Tbsp granulated sugar

Juice of 1 lemon

Juice of 1 lime

Zest & juice of 1 orange

Bradley Smoker Flavor Bisquettes – alder


Combine all ingredients for the brine.

Brine sablefish for 4 hours.

Rinse and pat dry, then allow to dry further in a cool, breezy place to form pellicle (a thin skin or film).

Preheat smoker to 225°F with alder bisquettes and smoke for 2 hours.

After 1 hour, brush sablefish with honey.

Remove from smoker and serve!

By Lena Clayton