've always been enamored with smoked eel, but its small bones and limited availability made it a rare treat. That was until I discovered sablefish, a richly oily fish that preserves its amazing smoky flavor without drying out. I pick up my sablefish at the Newport fish market at 5:30 am, and with this simple recipe, I can indulge in a deliciously smoky delight whenever I please.
Smoked Sablefish
Full Recipe in Details
Sablefish local to Southern California, with its rich, buttery flavor and velvety texture, is a culinary delight. Its high oil content makes it an ideal candidate for smoking, as it stays moist and flavorful even after hours of gentle heat.
STARTING GUIDE
- Cuisine: Fish
- Prep Time: 5 mins
- Cooking Time: 180 mins
- Total Time: 185 mins
- Calories: N/A
- Fat: N/A
- Carbs: N/A
- Protein: N/A
INGREDIENTS
- 1 Whole cleaned Sablefish also known as black cod or butterfish (I usually get 3 pounders about)
- Salt and Pepper
GUIDE / INSTRUCTIONS
Step 1 Prepare Fish
- Pat the sablefish fillets dry with paper towels to remove excess moisture.
- Generously salt the outside and inside of the fillets.
- Sprinkle pepper to taste.
Step 2 Smoke with Traeger
- Place the seasoned sablefish fillets in a Traeger set at 180°F (82°C).
- Smoke the sablefish for 2.5 to 3 hours, depending on the size of the fillets.
- Ensure the fish reaches a safe internal temperature of 145°F (63°C).
- Remove the smoked sablefish from the Traeger and let it cool.
- Serve and enjoy!
NOTES
Always use food-grade wood pellets or chunks in your Traeger to ensure a delicious smoky flavor. I use Hickory Traeger pallets.
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