Healthy Smoked Pike Fillet: A Simple & Flavorful Delight
Nutritional value per serving
Calories220kcal
Carbs0gram
Fat10gram
Protein25gram
Ingredients
- Fresh pike fillets, skin on (look for firm, fresh-smelling fish)500 g
- Sea salt (for curing)15 g
- Brown sugar (for curing)10 g
- Black pepper, freshly ground5 g
- Lemon juice (freshly squeezed)1 tbsp
- Olive oil (extra virgin)1 tbsp
- Wood chips for smoking (alder or fruit wood recommended)handful n/a
This recipe guides you through smoking pike fillet in a healthy, simple way that even beginner cooks can follow. Smoking fish adds a wonderful depth of flavor without extra fat, making it a nutritious choice. Total ingredient cost is approximately $12 (about €11, £9, ₹960). The dish provides about 220 kcal per serving and suits a healthy diet, including low-fat and gluten-free. Complexity is easy, and preparation plus cooking takes roughly 1 hour and 30 minutes. We'll emphasize safe handling and cooking to ensure delicious and safe results.
Preparation instructions
Prepare the Curing Mix
1Mix sea salt, brown sugar, and freshly ground black pepper in a bowl. This dry cure will draw moisture from the fish and enhance flavor and texture.
Cure the Pike Fillet
2Place the pike fillets in a shallow dish skin side down. Sprinkle the curing mix evenly over the flesh side, rub gently. Cover with plastic wrap and refrigerate for 30 minutes. This step helps firm the fillet and improves flavor.
Rinse and Dry the Fillets
3After curing, rinse the fillets thoroughly under cold running water to remove excess salt and sugar. Pat them completely dry with paper towels. Dry surface allows smoke to adhere better.
Prepare the Smoker or Grill
4If using an electric or charcoal smoker, preheat to 90-110°C (195-230°F). Add soaked wood chips to produce smoke. For a grill, set up for indirect smoking at similar temperature using wood chips in a smoker box or foil pouch.
Smoke the Pike Fillets
5Place the fillets on the smoker rack, skin side down. Smoke for approximately 45 minutes to 1 hour, maintaining temperature at 90-110°C. The internal temperature should reach at least 63°C (145°F) for safety.
Check Internal Temperature
6Use a clean food-safe thermometer inserted into the thickest part of fillet to check temperature. Pike is safe to eat at 63°C (145°F). The flesh should be opaque and flake easily.
Rest and Serve
7Remove the fillets from smoker and let rest for 5 minutes. Drizzle with lemon juice and olive oil before serving for extra flavor and moisture.
Cooking Tips
1Use fresh fish and keep it chilled until ready to cure to prevent bacterial growth.
2Soak wood chips in water for 30 minutes before smoking to produce gentle smoke and prevent flare-ups.
3Avoid cross-contamination by using separate cutting boards and utensils for raw fish and other ingredients.
4If you don't have a smoker, you can also use an oven with a smoke generator box or smoked paprika as seasoning for a similar flavor.
Equipment needed
- Smoker or grill setup
- Food thermometer
- Shallow dish for curing
- Mixing bowl
- Measuring spoons
- Paper towels
- Tongs or spatula
Shopping List
- [ ] Fresh pike fillets (500g) - Approx. $8. Look for firm, moist fillets with no fishy odor.
- [ ] Sea salt (15g) - Approx. $0.50. Choose fine sea salt for even curing.
- [ ] Brown sugar (10g) - Approx. $0.30. Use natural brown sugar for better flavor.
- [ ] Black pepper (5g) - Approx. $0.20. Freshly ground gives best aroma.
- [ ] Lemon (for 1 tbsp juice) - Approx. $0.50. Fresh lemons provide bright flavor.
- [ ] Olive oil (1 tbsp) - Approx. $1. Choose extra virgin for best taste.
- [ ] Wood chips (alder or fruit wood) - Approx. $1.50. Soak before use for gentle smoking.
Total approximate cost: $12.00
FAQ
Can I use frozen pike fillets for smoking?
Yes, you can use frozen fillets but make sure to thaw them completely in the refrigerator before curing and smoking to ensure even cooking and food safety.
How do I know when the smoked pike is safe to eat?
Use a food thermometer to verify the internal temperature reaches at least 63°C (145°F). The flesh should be opaque and flake easily with a fork.
Can I use other types of wood chips?
Yes, alder and fruit woods like apple or cherry are best for fish as they impart mild smoke flavor. Avoid strong woods like mesquite which can overpower delicate fish.
How long can I store leftover smoked pike?
Refrigerate leftovers promptly in an airtight container. Consume within 2 days for best quality and safety.