Loading...
A rich, buttery fish with a delicate flake, hot-smoked to perfection. This Pacific Northwest delicacy, also known as black cod, gets its signature flavor from a simple brown sugar and salt cure before being gently cooked over alder wood smoke. The process requires patience but rewards with an unforgettable, deeply savory result.
Prepare the Dry Brine
Cure the Sablefish (8-12 hours)
Rinse and Form the Pellicle (2-4 hours)
A luxurious twist on a comfort food classic. Tender pasta and sweet crab meat are enveloped in a rich, creamy three-cheese sauce, then baked with a golden, crunchy breadcrumb topping. Perfect for a special occasion or a cozy night in.
Tender, buttery scones bursting with juicy marionberries, a true taste of the Pacific Northwest. Perfect for breakfast or a special brunch, with a sweet lemon glaze.
A luxurious yet simple breakfast featuring sweet, delicate Dungeness crab meat and nutty Swiss cheese folded into fluffy, golden eggs. Finished with fresh chives, it's a taste of the Pacific Northwest perfect for a special brunch.
A warm, bubbly dessert featuring tart Granny Smith apples and sweet, jammy marionberries, all tucked under a crunchy, buttery oat topping. A true taste of the Pacific Northwest, perfect with a scoop of vanilla ice cream.
A rich, buttery fish with a delicate flake, hot-smoked to perfection. This Pacific Northwest delicacy, also known as black cod, gets its signature flavor from a simple brown sugar and salt cure before being gently cooked over alder wood smoke. The process requires patience but rewards with an unforgettable, deeply savory result.
This pacific_northwest recipe takes 140 minutes to prepare and yields 4 servings. At 442.81 calories per serving with 23.12g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer.
Prepare the Smoker
Smoke the Fish (1.5-2 hours)
Rest and Serve
Add 1 teaspoon of dried dill and 1/2 teaspoon of crushed juniper berries to the dry brine for a more complex, aromatic flavor profile.
Incorporate 1 tablespoon of maple syrup and 1/2 teaspoon of cayenne pepper into the brine mixture for a sweet heat.
While alder is classic, you can experiment with other mild fruitwoods like apple or cherry for slightly different smoke flavors.
Sablefish is one of the best sources of heart-healthy Omega-3 fatty acids (EPA and DHA), which can help reduce inflammation, lower blood pressure, and support brain function.
Provides high-quality protein essential for building and repairing tissues, supporting muscle mass, and maintaining a healthy immune system.
Sablefish is a natural source of Vitamin D, a crucial nutrient for bone health, immune function, and mood regulation that is not found in many foods.
A single serving of this Smoked Sablefish (about 150g) contains approximately 365 calories, though this can vary based on the exact fat content of the fish and the amount of brine absorbed.
Yes, it is very healthy. Sablefish is exceptionally high in Omega-3 fatty acids, which are beneficial for heart and brain health. It's also a great source of protein and vitamin D. The main consideration is the sodium content from the curing process.
A pellicle is a thin, sticky layer of protein that forms on the surface of the fish when it's air-dried after brining. It's crucial because it acts like a glue for the smoke to adhere to, resulting in a better color and flavor. It also helps seal in moisture during smoking.
You can approximate it on a standard grill. Set up your grill for indirect heat (coals or burners on one side, fish on the other). Place soaked wood chips in a foil packet with holes poked in it directly over the heat source. It's more challenging to maintain a low, stable temperature, but it can be done.
Properly cooled and stored in an airtight container in the refrigerator, the smoked sablefish will last for up to one week. It can also be vacuum-sealed and frozen for up to 3 months.
Yes, this method works well for other oily fish like salmon (King or Sockeye), trout, or mackerel. You may need to adjust the curing and smoking times based on the thickness of the fillets.