Delicious & Healthy Whole Smoked Hake
Nutritional value per serving
Calories350kcal
Carbs2gram
Fat15gram
Protein40gram
Ingredients
- Whole fresh hake fish, cleaned and gutted (look for fresh, firm flesh with no fishy smell)1 piece (about 1 to 1.5 kg)
- Olive oil, extra virgin recommended for flavor and health benefits2 tbsp
- Sea salt, preferably coarse or kosher salt1 tbsp
- Freshly ground black pepper1 tsp
- Lemon, zested and juiced (lemons should be firm and heavy for their size)1 piece
- Fresh herbs (like parsley or dill), chopped (optional but adds fresh flavor)2 tbsp
- Wood chips for smoking (such as oak, apple, or cherry wood)handful n/a
Discover the joy of preparing a healthy and flavorful whole smoked hake with this beginner-friendly recipe. This method uses simple ingredients and common kitchen tools to produce a tender, smoky fish that's perfect as a main course or addition to salads and sandwiches. The total ingredients cost is approximately $12 (EUR 11, GBP 9, INR 900). The whole dish contains around 350 calories per serving and fits well within a healthy, balanced diet. This recipe is easy in complexity and requires about 20 minutes of preparation time and 1 hour 30 minutes of cooking, totaling 1 hour 50 minutes.
Preparation instructions
Prepare the fish for smoking
1Rinse the whole hake under cold water and pat dry with paper towels. Make 2-3 diagonal slashes on each side of the fish to allow the seasoning to penetrate. This helps the smoke flavor permeate the flesh.
Season the fish
2Rub the fish inside and out with olive oil, then sprinkle evenly with salt and freshly ground black pepper. Sprinkle lemon zest inside the cavity and squeeze half the lemon juice inside as well. Stuff the cavity with some fresh herbs if using. This seasoning enhances the natural flavor without overpowering it.
Prepare your smoker or grill for indirect smoking
3Set up your smoker or grill with wood chips soaked in water for 30 minutes to avoid quick burning. Arrange coals or heat source on one side for indirect heat, aiming for a stable temperature around 120°C (250°F). This gentle temperature prevents overcooking while imparting smoke flavor.
Place fish on the smoker
4Place the hake on the grate away from direct heat, ideally over a drip tray to catch fat and juices. Close the lid to maintain temperature and smoke flow. Maintain the 120°C (250°F) temperature throughout cooking for best results.
Smoke the fish
5Smoke the hake for about 1 hour to 1 hour 15 minutes, depending on the fish size. Check the internal temperature by inserting a food-safe thermometer into the thickest part of the fish. It should reach 63°C (145°F) to be safe for consumption. The flesh should be opaque and flake easily with a fork.
Rest and serve
6Remove the smoked hake carefully using a wide spatula. Let it rest for 5-10 minutes to allow juices to redistribute, making the fish moist and tender. Serve with remaining lemon juice and fresh herbs if desired.
Cooking Tips
1Always use a clean thermometer and avoid cross-contamination by washing hands and utensils between handling raw and cooked fish.
2If you don't have a smoker, a covered charcoal grill with a water pan can work for smoking.
3Soaking wood chips prevents them from burning too fast and producing bitter smoke.
4If you prefer a stronger smoky flavor, you can smoke for up to 1 hour 30 minutes but monitor closely to avoid drying the fish.
5Use fresh fish for the best flavor and always ensure it has been properly gutted and cleaned for safety.
Equipment needed
- Smoker or covered grill
- Wood chips for smoking
- Food thermometer
- Tongs or wide spatula
- Bowl for mixing seasoning
- Knife for slashing fish
- Plate or tray for resting fish
Shopping List
- [ ] Whole fresh hake fish (~1-1.5 kg) — $8: Choose fish with clear eyes, firm flesh, and no strong fishy odor.
- [ ] Olive oil (extra virgin) — $1: Look for cold-pressed varieties for best flavor.
- [ ] Sea salt (coarse or kosher) — $0.50: Coarse salt is better for rubs.
- [ ] Black pepper (freshly ground preferred) — $0.50: Freshly ground pepper adds more aroma.
- [ ] Lemon — $0.50: Select firm, bright yellow lemons with smooth skin.
- [ ] Fresh herbs (parsley, dill) — $1: Fresh herbs add brightness but are optional.
- [ ] Wood chips (oak, cherry, apple) — $1: Choose fruitwoods for mild smoke flavor.
Total approximate cost: $12
FAQ
Can I use frozen hake for smoking?
You can use previously frozen hake if it has been properly thawed in the refrigerator to ensure it’s safe and maintains texture.
What if I don't have a smoker?
You can use a covered charcoal grill for indirect smoking. Soak wood chips, place them on the charcoal, and manage the heat carefully to maintain 120°C (250°F).
How do I know when the fish is fully cooked?
Use a food thermometer to check that the internal temperature reaches 63°C (145°F). The flesh should be opaque and flake easily when tested with a fork.
Is it safe to eat smoked fish cold?
Yes, as long as the fish is cooked to the recommended internal temperature and stored properly, it's safe to eat cold or at room temperature.
Can I use other fish besides hake?
Absolutely! Other firm white fish like cod, pollock, or haddock work well with this smoking method.