Deliciously Healthy Whole Smoked Pike
Nutritional value per serving
Calories250kcal
Carbs0gram
Fat7gram
Protein32gram
Ingredients
- Whole Pike (cleaned, gutted, and scaled) - Choose a fresh, firm fish with clear eyes for best results1 piece (about 2-3 lbs)
- Sea salt (preferably coarse or kosher salt)2 tbsp
- Brown sugar2 tbsp
- Freshly ground black pepper1 tsp
- Lemon slices1 piece
- Fresh dill (optional) - Adds fresh herb aroma and flavora few sprigs n/a
- Wood chips for smoking (alder or fruitwoods like apple or cherry) - Soaked in water for 30 minutesabout handful
Smoking a whole pike is a rewarding method that imparts rich, smoky flavors while keeping the fish moist and tender. This healthy recipe uses simple ingredients and common kitchen tools, making it accessible even for cooking beginners. The total cost for ingredients is approximately $15, €14, £12, or ₹1,200. This recipe yields 4 servings, contains about 250 calories per serving, fits well into a healthy diet, and requires around 1 hour and 45 minutes including preparation and cooking. This recipe has an easy complexity level.
Preparation instructions
Prepare the Fish for Smoking
1Rinse the pike under cold water and pat dry with paper towels. Score the skin by making 2-3 diagonal cuts on each side. This helps smoke penetrate and seasons the fish better. Avoid cross-contamination by cleaning all surfaces and wash hands after handling raw fish.
Make the Dry Brine
2In a small bowl, mix the sea salt, brown sugar, and black pepper. Rub the mixture all over the fish, inside the cavity, and in the score marks. Place lemon slices and fresh dill inside the fish cavity. This brining adds flavor and helps keep the fish moist.
Brine the Pike
3Place the fish in a shallow dish, cover it with plastic wrap, and refrigerate for 1 hour. This step is essential for flavor and moisture retention.
Prepare the Smoker
4Preheat your smoker to 120°C (250°F). Add soaked wood chips to the smoker box or coals. If you don't have a smoker, you can use a grill covered with a lid and set up for indirect heat with wood chips in a smoker box or foil pouch.
Smoke the Pike
5Place the fish on the smoker grate. Smoke the fish for about 1 hour or until the internal temperature reaches 63°C (145°F). Use a food-safe digital thermometer inserted into the thickest part of the fish (behind the head) to check doneness. The flesh should flake easily with a fork. Maintain smoker temperature steadily to ensure proper cooking.
Rest and Serve
6Once cooked, carefully remove the fish from the smoker. Let it rest for 5-10 minutes. This helps juices redistribute, making the fish moist and tender. Serve with lemon wedges and your favorite side dishes.
Cooking Tips
1If you prefer, soak the fish in brine (water with salt) for 30 minutes to an hour instead of dry brining.
2Use a digital food thermometer to monitor temperature accurately for food safety.
3Make sure wood chips are soaked to prevent burning and provide steady smoke.
4Avoid cross-contamination by using separate utensils and cutting boards for raw and cooked fish.
Equipment Needed
- Smoker or grill with smoker box
- Food thermometer
- Paper towels
- Shallow dish
- Knife for scoring
- Mixing bowl
- Tongs or spatula
Grocery Shopping List
- [ ] Whole Pike (about 2-3 lbs) - Approx. $10 / €9 / £8 / ₹800. Choose a fresh, firm fish with clear eyes and no fishy smell.
- [ ] Sea salt (coarse or kosher) - Approx. $1 / €1 / £0.8 / ₹80 for required amount. Choose unrefined for better flavor.
- [ ] Brown sugar - Approx. $0.5 / €0.5 / £0.4 / ₹40. Pick a fresh sealed package.
- [ ] Fresh lemon - Approx. $0.5 / €0.5 / £0.4 / ₹30. Select firm lemons with shiny skin.
- [ ] Fresh dill (optional) - Approx. $2 / €2 / £1.5 / ₹150. Pick bright green, fresh-looking sprigs.
- [ ] Wood chips (alder or fruitwood) - Approx. $3 / €3 / £2.5 / ₹200. Available at grilling or outdoor stores.
Total Approximate Cost: $15 / €14 / £12 / ₹1,200
FAQ
How do I know when the pike is fully cooked and safe to eat?
The safe internal temperature for cooked fish is 63°C (145°F). Use a digital food thermometer to check the thickest part of the fish, and ensure the flesh flakes easily with a fork.
Can I smoke the fish indoors?
It is best to use an outdoor smoker or grill for smoking to avoid smoke buildup indoors. If you want to smoke fish indoors, consider using an electric smoker designed for indoor use or smoke-flavored techniques.
Can I substitute wood chips?
Yes, fruitwoods like apple or cherry work well and impart a mild, sweet flavor. Avoid strong woods like mesquite that can overpower the delicate fish flavor.
How should I store leftover smoked pike?
Cool leftover fish quickly and store in an airtight container in the refrigerator for up to 3 days. Reheat gently or enjoy cold.