Cod

[joeduke]

Hi Guys,

I have 2 fillets of Cod that I want to smoke, what temp should I do them at and how long per
lb  ;) I would be grateful of any help you can give me.

[Smokeville]

They would be great cold smoked for about 2-3 hours with Oak.

Then you can make Finnan Haddie (which is usually made with haddock but cod would work quite well).

Sorry to suggest a Scottish recipe to an Irishman! My ancestors are from Sligo County....

Rich

[devo]

I smoked 10 lbs of blue cod the other day. Never tried it before and it was on sale so I said go for it. I used my go to recipe (Kummok) located here here.
http://forum.bradleysmoker.com/index.php?topic=107.0

Well after 8 hours it came out of the smoker. To me they didn't look to be done yet but I thought I would try them any ways. They turned out more like fish Jerky than smoke fish. Also they seemed to soak up most of the cayenne pepper from the brine and where very hot. They were not awful but the soft meat and lack of oil in the fish just didn't cut it for me. Hope you have better luck than I did.

[Smokeville]

Good advice, Devo!

I did brine the haddock I spoke of but with 1 Gallon of water and 1 cup each of kosher salt and light brown sugar. That is enough for 10lbs of fish, so adjust accordingly.

Cod and other non-salmon fish don't hot smoke very well, altough I have never tried that simply because Finan Haddie is so stunningly good that cold smoke is the way to go.....

Rich

[manxman]

This applies to any whitefish such as cod, pollack and haddock which are all better cold smoked than hot smoked, if you haven't got the Bradley cold smoker attachment as yet is also shows how to make one. I used a cardboard box for a good number of years and it works well.  :D

http://forum.bradleysmoker.com/index.php?topic=2134.msg20345#msg20345