Perfectly Smoked Whole Hake with Zesty Lemon
Nutritional value per serving
Calories250kcal
Carbs2gram
Fat7gram
Protein35gram
Ingredients
- Whole fresh hake, cleaned and gutted (choose one with shiny skin, clear eyes, and fresh smell)1 piece (about 600-800 g)
- Lemon, thinly sliced1 piece
- Olive oil (extra virgin preferred for flavor)2 tbsp
- Smoked paprika (optional, for flavor)1 tsp
- Salt (preferably sea salt)1 tsp
- Black pepper, freshly ground0.5 tsp
- Fresh herbs (such as thyme or parsley)2 tbsp (chopped)
This recipe for smoking a whole hake with lemon is a simple yet impressive way to prepare a flavorful seafood dish at home. The smoky aroma combined with the fresh zestiness of lemon makes this hake irresistible. The recipe includes detailed steps that are beginner-friendly, along with important food safety information ensuring the fish is cooked to a safe internal temperature of 63°C (145°F) for the best texture and flavor. You will need common kitchen equipment and ingredients that are easy to find at any supermarket. Total cost of ingredients is approximately $12 / €11 / £9 / ₹900. The total calories per serving are about 250 kcal, making it a light and healthy meal option for pescatarian or general diets. The difficulty is easy to medium, and the total cooking time is about 1 hour 45 minutes including preparation.
Preparation instructions
Prepare the fish and marinade
1Pat the hake dry with paper towels. Rub olive oil all over the fish including inside the cavity. Season generously with salt, black pepper, and smoked paprika both outside and inside the fish cavity. Stuff the cavity with lemon slices and fresh herbs.
Preheat your smoker
2Preheat your smoker or grill to a steady temperature of 120°C (250°F). Use mild wood chips like apple or alder for a gentle smoke flavor. Soak wood chips in water for at least 30 minutes before using to avoid flare-ups.
Place the hake in the smoker
3Place the whole hake on the smoker rack. Close the lid and let it smoke for about 45 to 60 minutes, maintaining a temperature of about 120°C (250°F). Avoid opening the lid frequently to keep the temperature consistent and smoke flowing.
Check the internal temperature often
4After 45 minutes, use a food-safe instant-read thermometer to check the internal temperature in the thickest part of the fish (usually near the head or middle). The hake is fully cooked and safe to eat when it reaches 63°C (145°F). The flesh should be opaque and separate easily with a fork.
Remove and rest the fish
5Carefully remove the smoked hake from the smoker and let it rest for 5 to 10 minutes before serving. This allows the juices to redistribute for moist and tender meat.
Cooking Tips
1If you don’t have a smoker, you can use a charcoal or gas grill with a smoker box or foil packet with wood chips to create smoke.
2Ensure the fish is fresh and fully cleaned; gut and scale if not done at the store for best flavor and safety.
3Avoid cross-contamination by using separate utensils and boards for raw fish and other ingredients, washing hands thoroughly after handling raw fish.
4Try adding slices of garlic or other citrus like orange inside the fish cavity for additional flavor variation.
Equipment
- Smoker or grill with lid
- Instant-read food thermometer
- Tongs or spatula
- Sharp knife
- Cutting board
- Small bowl or brush for marinading
- Paper towels
Shopping List
- [ ] Whole fresh hake (look for fish with clear eyes, shiny skin, and smell of the sea) (~$8)
- [ ] 1 Lemon (choose firm and bright) (~$0.5)
- [ ] Olive oil, extra virgin preferred (~$3 for bottle, you will need 2 tbsp)
- [ ] Smoked paprika (optional, check spice section) (~$2 for bottle, you will need 1 tsp)
- [ ] Salt, preferably sea salt (~$1 for pack)
- [ ] Fresh black pepper, whole or ground (~$1.5 for pack)
- [ ] Fresh herbs, like thyme or parsley (~$1.5 for bunch)
FAQ
What internal temperature should hake be cooked to ensure safety?
Cook hake until it reaches an internal temperature of 63°C (145°F). Use a food-safe instant-read thermometer to check in the thickest part of the fish.
Can I use a regular grill if I don’t have a smoker?
Yes, you can create a smoky environment on a charcoal or gas grill by using a smoker box or making a foil packet filled with soaked wood chips placed near the heat source.
How do I know if the fish is fresh when buying?
Look for fish with shiny, firm flesh, clear and bulging eyes, a clean ocean smell, and no discoloration or sliminess.
How should I handle the fish safely to avoid contamination?
Always wash your hands before and after handling raw fish, use separate utensils and cutting boards for raw fish and other ingredients, and clean surfaces thoroughly.