Smoked Cod
Traditional smoked cod for fish cakes.
Jump to RecipeSmoked cod is a classic preparation that's been done for centuries. The mild white fish takes on smoke beautifully and stays moist thanks to the brine. It's traditional for good reason.
This is perfect for making fish cakes, adding to chowders, or serving as the main protein. The preserved fish keeps well and is versatile.
Use smoked cod to make traditional fish cakes, add to creamy chowders, or serve flaked over salads. It's also great with eggs at brunch. Classic preparations are often best.
The brine is essential - it firms the texture and adds flavor while drawing out moisture. The pellicle (tacky surface after air-drying) helps the smoke adhere properly.
Low and slow smoking produces the best texture for cod. The fish is done when it flakes easily and has taken on golden color. Let it cool before storing or using in recipes.
Ingredients
Instructions
-
1
Prepare a brine by dissolving 1/4 cup salt and 2 tablespoons sugar in 4 cups cold water. Submerge the cod fillets and refrigerate for 30 minutes.
-
2
Remove from the brine, rinse under cold water, and pat completely dry. Let the fillets air-dry on a rack until the surface forms a tacky pellicle — about 30-45 minutes.
-
3
Set your smoker to 200°F with Traeger Signature Blend Pellets for a mild, clean smoke.
-
4
Smoke for about 2 hours until the fish flakes easily and the internal temperature reaches 145°F. Check with an instant-read thermometer.
-
5
Flake the smoked cod for fish cakes, chowder, or serve it as-is with crackers.