Best 3 Smoked Black Cod Recipes

Dive into the realm of culinary excellence with smoked black cod, a delicacy that tantalizes taste buds with its rich, smoky flavor and succulent texture. Hailing from the North Pacific waters, this prized fish embarks on a culinary journey that transforms it into an epicurean delight. Experience the art of preparing this exceptional fish, as we guide you through the intricacies of selecting the finest ingredients, mastering cooking techniques, and discovering the perfect accompaniments to elevate your smoked black cod dish to new heights of culinary artistry.

Check out the recipes below so you can choose the best recipe for yourself!

STEAMED BLACK ALASKA COD

Steamed Black Alaska Cod image

Black Alaska Cod is worth it's weight in gold so I am fussy how I cook it. Try to find thick chunks . Don't buy the thin tail piece there is no flesh and it tastes over smoked. This recipe is so simple I feel silly posting it but if you haven't steamed it try it. You may make a sauce but I like it just buttered with salt & pepper

Provided by Bergy

Categories < 30 Mins

Time 22m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

3/4 lb alaska black smoked cod, skin on, bone still in
1 (355 ml) can lager beer, apprx 1 1/3 cups or 1 (355 ml) can water
1 cup water
3 tablespoons butter
salt & pepper

Steps:

Place the fish, skin side down in it top part of the steamer Steamer pot (like a double boiler but with an insert with holes to allow the steam to come through or a Chinese steamer basket).
Pour Beer/water into the bottom half.
Bring to a boil& steam the fish until it flakes apprx 20 minutes depending on the thickness of the filet.
When coked remove the skin& bones.
Lightly butter the flaked fish.
Add salt& Pepper.

Nutrition Facts : Calories 229.4, Fat 17.3, SaturatedFat 10.9, Cholesterol 45.8, Sodium 162.8, Carbohydrate 6.3, Protein 1

WARMED SMOKED BLACK ALASKAN COD SALAD

Warmed Smoked Black Alaskan Cod Salad image

Provided by Food Network

Time 15m

Number Of Ingredients 21

Ingredients

1 cup rose or fingerling potatoes
Salt
1 cup vegetable stock
2 tablespoons grainy mustard
1 tablespoon Dijon mustard
1/2 cup rice wine vinegar
1/2 cup horseradish
1 tablespoon fresh lemon juice
Salt and pepper
2 cups grape seed oil
1 cup homogenized milk
1 sprig thyme
1 bay leaf
1 clove garlic
4 (2-ounce) fillets smoked black cod
8 cups baby leeks
1 cup arugula
1 cup chickweed
1/3 red onion, thinly sliced
1 radish, thinly sliced
Osetra Caviar

Steps:

In a medium saucepan bring the potatoes, salt and vegetable stock to a boil. Turn down heat and simmer for 4 to 5 minutes, remove from liquid and set aside. In a small bowl, combine the grainy mustard, Dijon mustard, rice wine vinegar, horseradish, lemon juice and salt and pepper. Whisk in oil. In a medium saucepan, bring the milk, thyme, bay leaf and garlic to a boil. Turn heat to low and poach black cod in liquid for 4 to 5 minutes. Remove from heat and keep warm. Blanch baby leeks in water, remove and set aside.
In a small bowl, toss arugula, chickweed, onion and radishes with a tablespoon of vinaigrette, season with salt and pepper.
To serve: Place the room temperature potatoes with baby leeks on 4 plates. Place salad on top of the potatoes and leeks. Place warm smoked black cod on top of salad. Top with small dollop caviar.

BRANDADE SMOKED BLACK COD

Brandade Smoked Black Cod image

Provided by Food Network

Categories appetizer

Time P1DT30m

Number Of Ingredients 14

Ingredients

8 ounces smoked black cod
Milk
11 ounces peeled baking potatoes, like russets
1 1/2 tablespoons chopped garlic
1/2 cup heavy cream
3 tablespoons extra-virgin olive oil
Hot pepper sauce, sea salt, and white pepper
Lightly Puckled Cucumber and Caviar
1 Japanese cucumber (long English will do)
Pinch sea salt
Splash white wine vinegar
Pinch sugar
Caviar, for garnish
Dill sprigs, for garnish

Steps:

Soak the cod in the milk for 24 hours to remove excess salt. Poach cod in fresh milk for 6 minutes. Cook potatoes until tender in salted water, drain and cool. In a small saucepan cook garlic and cream over medium heat until tender 8 to 10 minutes and cool. In a food processor pulse the 1/4 of the garlic, potato and cod at a time. Remove the mixture and repeat. Fold the olive oil in by hand. Adjust the seasoning. Brandade should be light and fluffy.
Slice the cucumber as thin as possible but retaining a full green ring. Sprinkle with salt and let stand an hour. Drain the cucumbers and season with vinegar and sugar. In a few minutes, once the sugar dissolves, the cucumbers are ready to serve.
Serve a heaping spoonful of Smoked Cod Brandade with your favorite melba or toast point. Garnish with pickled cucumbers, caviar and a sprig of dill.

Tips:

Choose the right cod: Select fresh, firm black cod fillets with a mild, slightly sweet flavor.
Brine the cod: Soaking the cod in a brine solution helps enhance its flavor and moisture content.
Season generously: Use a combination of salt, pepper, and other spices to create a flavorful crust on the cod.
Smoke the cod at a low temperature: This helps ensure even cooking and prevents the fish from drying out.
Use a smoker box: If your smoker does not have a built-in smoke box, use a disposable aluminum smoker box filled with wood chips.
Monitor the internal temperature: Insert a meat thermometer into the thickest part of the cod to ensure it reaches an internal temperature of 145°F (63°C).
Let the cod rest: Allow the cod to rest for a few minutes before serving to redistribute the juices and ensure a tender, flaky texture.

Conclusion:

Smoking black cod is a simple yet delicious way to enjoy this versatile fish. With its delicate flavor and firm texture, black cod is perfect for smoking. By following these tips, you can create a perfectly smoked black cod that will impress your friends and family. Whether you prefer a mild or a more intense smoky flavor, experimenting with different wood chips and spices will allow you to create a dish that suits your taste preferences. So fire up your smoker and get ready to enjoy this delectable smoked delicacy!