Hot Smoked Sablefish Recipe

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 Flavour Bisquettes – alder


Combine all ingredients for the brine.

Brine sablefish for 4 hours.

Rinse and pat dry, then allow to dry further in a cool, breezy place to form pellicle (a thin skin or film).

Preheat smoker to 225°F with alder bisquettes and smoke for 2 hours.

After 1 hour, brush sablefish with honey.

Remove from smoker and serve!

By Lena Clayton


Alder Wood Bisquettes

Alder is commonly used for smoked salmon because of its milder flavour. However, thanks to its light, sweet, and musky flavour, it's a smooth smoke flavour perfect for almost any dish.

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