Smoked Cod Recipe

Learn to make delicious hot smoked cod on your pellet grill or charcoal smoker using this complete step-by-step guide.

Course Grilling

Cuisine American

Keyword Smoked cod recipe, smoked miso black cod

Prep Time 1

Cook Time 2

Servings

Calories 35kcal

Author Bon Appeteach

If you haven't read through the full article above, do so now. Plan this cook at least a day in advance.
Pat the black cod fish fillets dry with paper towels. Use tweezers to remove any pin bones.
Slice the fillets into smaller pieces, about 3-4 inches long and wide. Place them in a shallow dish and set the fillets aside.
In a pot, combine the sake, mirin, and miso. Bring the mixture to a boil and allow it to simmer for 5 minutes. Remove from the heat and cool
Let it cool fully to room temperature and add the cool water, sugar, and salt.
Pour the mixture over the black cod fillets so they are fully covered over the top. Cover it with plastic wrap and place in the fridge to marinate for 4-8 hours.
Remove from the marinade and rinse each piece of cod. Pat each piece very dry with paper towels.
Place each piece of cod onto a wire rack over a cookie sheet. Place the rack of fish back into the fridge and leave it uncovered overnight to form the pellicle.

Preheat the smoker to 200 F. Keep the heat between 200 F.-225 F.
Remove the black cod from the fridge right before placing it onto the smoker. Transfer the wire rack with the fish fillets straight onto the grill grates for ease.
Smoke the cod fillets until each piece reaches an internal temperature of 140-145 F. Remove the fish from the smoker and let it rest at room temperature
Serve over crispy rice with sriracha mayo and avocado or with crackers, sliced bread, and veggies!