Smoking Cod

Anyone have any experience smoking cod/rockfish? I know you have to do it dofferent then Salmon, found that out the hard way with a ton of ruined cod.

Does anyone have a good recipe? Time in brine? in cooker?

Anyone have any experience smoking cod/rockfish? I know you have to do it dofferent then Salmon, found that out the hard way with a ton of ruined cod.

Does anyone have a good recipe? Time in brine? in cooker?

What did you do that ruined it?  I'd like to learn from your misfortune and not repeat the mistake.

-Allen

IMO, most cods, except black cod, is too dry and not oily enough to smoke well. I would try and do it with a cold smoke, as much as possible.

Ah.. got to love common names.  Roy.. don't confuse Pisco Sicko's "Black Cod" with your "Black Cod".

This is a black rockfish (a.k.a. black cod) which I believe you've trying to smoke.


and this is a sablefish (a.k.a. black cod) which I believe Pisco Sicko is talking about and is IMO one of the better smoked fish out there.


Brian

Anyone have any experience smoking cod/rockfish? I know you have to do it dofferent then Salmon, found that out the hard way with a ton of ruined cod.

Does anyone have a good recipe? Time in brine? in cooker?

What did you do that ruined it?  I'd like to learn from your misfortune and not repeat the mistake.

-Allen

I brined it way too long. It turned out like a smoked salt lick. Probably cooked it too long, also.

Salmon should be brined 6-12 hours or more

Cod 1-2 hours at the most i've discovered

Oh, and if you're looking for "smoked rockfish" recipes online, you'll find that many of them are actually referring to striped bass from Maryland/Virginia.

Oh, and if you're looking for "smoked rockfish" recipes online, you'll find that many of them are actually referring to striped bass from Maryland/Virginia.

Yea, i realized that..

Guess i'm just gonna have to invent my own. Got plenty of last years fish to experiment with. I'm just gonna try a few different methods and see what's good.

Last years fish!!??  You're either keeping too many, or not eating enough.

Do you have food sealer? My experience is that black rockfish (as opposed to black cod/sablefish) doesn't freeze well for long. If the product going in the smoker is compromised, the product coming out will be less than desirable.

What about quick freezing and then vacuum packed in the freezer? Will they keep for a while? I've had 4-6 month steelhead and salmon fillets taste just about as good as fresh this way.

Jay

What about quick freezing and then vacuum packed in the freezer? Will they keep for a while? I've had 4-6 month steelhead and salmon fillets taste just about as good as fresh this way.

Jay

I agree with what Pisco says specifically for black rockfish.  I will rarely freeze them anymore as they just don't come out right IMO.  I don't have this problem with other fish I freeze, and I vacuum pack everything I freeze.

-Allen

 I have had good luck hust putting the fresh fish in the big chief for a couple of panfuls of chips and cooking as usual. Great flavor from the alder. I have never tried to brine and smoke like Salmon though.....

Last years fish!!??  You're either keeping too many, or not eating enough.

Do you have food sealer? My experience is that black rockfish (as opposed to black cod/sablefish) doesn't freeze well for long. If the product going in the smoker is compromised, the product coming out will be less than desirable.

LOL, It's only January.....Last year wasn't so long ago... Yes i have a food sealer.. I've had no problem freezing it for 6 months and tastes great..That's with a vaccum sealer.

I had some frozen 2008 black rockfish last night and it was fine.  Then again, I had it as an ingredient in my Thai style green curry dish so any odd flavors could have been easily masked by the spices.

I always freeze all my fish in water. I have kept fish for 6 months that way and it still tastes fine. I too would like to try smoking some rockfish. The local fish markets sell smoked lingcod and halibut, so rockfish should be doable too. I'll try to get some info from them.

Dave

I always freeze all my fish in water. I have kept fish for 6 months that way and it still tastes fine. I too would like to try smoking some rockfish. The local fish markets sell smoked lingcod and halibut, so rockfish should be doable too. I'll try to get some info from them.

Dave

I don't freeze any fish in fresh water.  I think it makes them a bit mushy, especially if you defrost it in the water.

I've smoked halibut before using the same brine technique as salmon.  It came out a bit dry, but was all right.

-Allen