Smoked Haddock success

Discussion in 'Fish' started by cdn offroader, Jun 16, 2014.

  1. Got a kilo of skinless haddock fillets from an east coast buddy to try out. Cured in a salt-sugar brine with cure #1 for a few hours, rinsed and then set in the fridge overnight to dry. Dried a bit more in the smoker for about an hour, then warm-smoked with a 50-50 blend of apple and maple pellets for an hour, then 3 more hours in the smoker to dry out some more.


    Maple glazed with one coat of dark maple syrup before smoking

    end results, turned out very good, but a bit salty(not inedible though) next time will soak the fish for an hour in fresh water, rather than just rinse. Smoke flavour was perfect. I would prefer them to have skin I think for smoking, but the skinless fillets turned out pretty good for a first run. My buddy loved it so that was the main thing.
  2. tonybel

    tonybel Smoking Fanatic

    Looks great. Glad to hear your friend liked it.
  3. Hey that looks delicious! I love haddock! Cheers! - Leah
  4. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Looks very yummy. Haddock is one of my favorite fish. I usually smoke 4-5lbs batches with same weight in cod.

  5. Yeah it was a good reminder for me how much I like smoked fish. I overloaded on salmon working a salmon troller on the west coast for a few summers and lost my taste for it, but this is something I can still enjoy.
  6. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    My missus loves haddock. I will have to try smoking it! Thanks for the post.

  7. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Nice! Haddock has been a fav for years...JJ

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