Hot Smoked Sablefish Recipe

Citrus Smoked Sablefish

Sablefish, or black cod, is a mild white fish from the area of the North Pacific Ocean. The flavour 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


  1. Combine all ingredients for the brine.
  2. Brine sablefish for 4 hours.
  3. Rinse and pat dry, then allow to dry further in a cool, breezy place to form pellicle (a thin skin or film).
  4. Preheat smoker to 225°F with Alder Bisquettes and smoke for 2 hours.
  5. After 1 hour, brush sablefish with honey.
  6. Remove from smoker and serve!

by Lena Clayton