How to Smoke Haddock

Cure it first. There are two different approaches to this, depending on whether you want to do a dry cure or a wet cure:

• Dry Curing: Mix 700ml (about 3 cups) of salt and 250 (about 1 cup) of sugar. Add other flavourings, such as garlic, chives, pepper, et cetera, if desired. Rub the mixture over the entire fish thoroughly.
  • Wrap the fish tightly in plastic wrap, put the fish on a plate, and refrigerate for 18 - 24 hours. Drain off any liquid that pools over this time.
• Wet curing: Mix 700ml (about 3 cups) of salt and 250 (about 1 cup) of sugar with 4.5 litres of water (about a gallon) in a large pot. Add other flavourings, such as garlic, chives, pepper, et cetera, if desired.
  • Keep the fish in the plastic wrapping and place the fish into the pot, cover, and refrigerate for 6 - 24 hours. A longer brining time will create a stronger flavour and a longer-lasting fish.

Clean the fish. Remove the fish and all wrapping and run the fish under cool water until completely clean.

Let it dry. Place the fish in a cool, breezy place to dry. If your smoker is available, drying the fish in the racks will save you time later. After 2 - 3 hours, a shiny film, called a pellicle, forms over the fish. This will keep the juices in, so try to not to damage it.

Smoke the fish. Place the fish in a smoker at 30 degrees centigrade (about 90 degrees   Fahrenheit) for 2 hours.

Smoke again. Now smoke the fish at an increased temperature of 65 degrees centigrade (about 150 degrees Fahrenheit) for 6 hours per 2.5 centimeters (about 1 inch) of thickness.

Test the fish for doneness by inserting a fork into its side. If it flakes easily, you`re done!