Garlic-Infused Smoked Whole Pike: A Flavorful Feast
Nutritional value per serving
Calories350kcal
Carbs2gram
Fat15gram
Protein42gram
Ingredients
- Whole fresh pike, cleaned and gutted (choose firm flesh with clear eyes)1.5 kg
- Garlic cloves, thinly sliced6 piece
- Coarse sea salt2 tbsp
- Brown sugar1 tbsp
- Black pepper, freshly ground1 tsp
- Olive oil (for brushing)2 tbsp
- Wood chips for smoking (apple or alder wood preferred)100 g
Discover how to smoke a whole pike infused with garlic, resulting in a delicious smoky fish that is perfect for any occasion. This recipe is designed for home cooks of all levels, offering clear, step-by-step instructions and important food safety guidance. The total cost of ingredients is roughly $15 / €14 / £12 / ₹1100, and the dish has approximately 350 calories per serving. This recipe suits a pescatarian diet, is moderately easy to prepare, and takes about 3 hours including preparation and smoking time.
Preparation instructions
Prepare the Pike
1Rinse the whole pike under cold water and pat dry thoroughly with paper towels. Ensure the fish is gutted and cleaned. Insert the thinly sliced garlic cloves evenly inside the cavity of the fish, which will infuse the meat with delicate garlic flavors during smoking. This step enhances flavor and aroma.
Dry Brine the Fish
2Mix the coarse sea salt, brown sugar, and freshly ground black pepper in a bowl. Rub this mixture all over the outside and inside cavity of the pike. Place the fish on a tray, cover loosely with plastic wrap, and refrigerate for 1 hour. This dry brining helps firm the flesh and enhances moisture retention during smoking.
Prepare the Smoker
3Soak your wood chips in water for at least 30 minutes before smoking to prevent them from burning too quickly and to create flavorful smoke. Preheat your smoker to 95°C (200°F). Maintain a steady temperature throughout the smoking process for best results.
Smoke the Pike
4Remove the fish from the refrigerator and brush gently with olive oil. Place the pike on the smoker rack, ensuring it is stable and not touching the sides. Smoke the fish at 95°C (200°F) for about 2 hours. Check the temperature regularly and replenish wood chips as needed for consistent smoke.
Check Internal Temperature and Finish
5Using a food-safe, digital meat thermometer, check the thickest part of the fish (near the backbone or tail). The safe internal temperature for fish is 63°C (145°F). Once this temperature is reached, remove the fish from the smoker. Let it rest for 5-10 minutes before serving; this allows juices to redistribute, enhancing flavor and moisture.
Cooking Tips
1If you don’t have a smoker, a charcoal grill with a smoker box can be used as an alternative.
2Avoid cross-contamination by using separate utensils and cutting boards for raw fish and other ingredients.
3Use fresh fish whenever possible, and verify freshness by checking for bright clear eyes and firm flesh that springs back when pressed.
4Do not smoke the pike at higher temperatures; low and slow smoking ensures tender and flavorful fish.
Equipment
- Smoker or charcoal grill with smoker box
- Food-safe digital meat thermometer
- Mixing bowl
- Knife
- Tongs or spatula to handle fish
- Brush for oiling
- Tray for brining
- Paper towels
Shopping List
- [ ] Whole fresh pike (~1.5 kg) — Choose firm, fresh fish with clear eyes
- [ ] Garlic cloves (6 pieces) — Look for firm, unblemished bulbs
- [ ] Coarse sea salt — Preferably unrefined for better texture
- [ ] Brown sugar — Light or dark depending on preference
- [ ] Black pepper — Freshly ground for best flavor
- [ ] Olive oil — Extra virgin recommended
- [ ] Apple or alder wood chips (100 g) — Soak before use to produce flavorful smoke
Total estimated cost: $15
Tips:
- Buy pike from a trusted fishmonger to ensure freshness.
- Wood chips come in various flavors; apple and alder impart a mild, sweet smoke perfect for fish.
FAQ
How can I tell when the smoked pike is fully cooked and safe to eat?
Use a food-safe digital meat thermometer to check the internal temperature at the thickest part of the fish. It should reach 63°C (145°F) to be safe to eat.
Can I prepare the pike in advance?
Yes, you can dry brine the fish up to 2 hours in advance. However, it is best to smoke and serve the fish fresh on the same day.
What should I do if I don't have a smoker?
You can use a charcoal grill with a smoker box or a covered grill using soaked wood chips to generate smoke.
How to avoid fish sticking to the grill or smoker rack?
Brush the fish lightly with olive oil before placing it on the grill or smoker rack to prevent sticking.
Is it safe to eat smoked pike cold?
Yes, smoked pike can be eaten cold. However, it should be refrigerated promptly and consumed within 2 days for safety.