Quick and Easy Smoked Hake Fillet
Nutritional value per serving
Calories220kcal
Carbs2gram
Fat8gram
Protein26gram
Ingredients
- Hake fillets (fresh, skin-on if possible; look for firm flesh and a fresh ocean smell)400 g
- Olive oil1 tbsp
- Sea salt1 tsp
- Black pepper (freshly ground)0.5 tsp
- Lemon juice (freshly squeezed)1 tbsp
- Wood chips for smoking (preferably alder or fruit wood)30 g
This quick and easy smoked hake fillet recipe is perfect for home cooks who want to enjoy the delicious flavor of smoked fish without a complicated process. Using simple ingredients and common kitchen equipment, you can have tender, smoky hake ready in under an hour. The total cost of ingredients is approximately $10 / €9 / £8 / ₹800, making it an affordable yet impressive meal option. Each serving contains around 220 kcal, suitable for pescatarians and those following a low-fat diet. The recipe difficulty is easy and takes about 45 minutes in total.
Preparation instructions
Prepare the hake fillets
1Pat the hake fillets dry with paper towels to remove moisture. This helps the smoke adhere better. Brush the fillets lightly with olive oil on all sides and sprinkle evenly with sea salt and freshly ground black pepper. Then drizzle with lemon juice. Let the fish sit while you prepare the smoker or grill (about 10 minutes).
Prepare the smoker or grill
2Soak the wood chips in water for 20 minutes to prevent them from burning too quickly and producing harsh smoke. Preheat your smoker or outdoor grill to medium heat, about 120-140°C (250-285°F). If using a grill, set it up for indirect cooking by placing the coals or burners to the side.
Add wood chips and start smoking
3Drain the soaked wood chips and place them in the smoker box or directly onto the coals. Close the lid and allow smoke to develop before placing the fish inside. This should take about 5 minutes.
Smoke the hake fillets
4Place the hake fillets skin-side down on the grill rack or smoker rack over indirect heat. Close the lid and let the fish smoke for 20-25 minutes. Avoid opening the lid frequently to maintain consistent temperature and smoke. The fish is done when it reaches an internal temperature of 63°C (145°F) as measured with a food-safe thermometer and flakes easily with a fork.
Rest and serve
5Once cooked, remove the hake fillets from the smoker. Let them rest for 5 minutes before serving to allow juices to redistribute, making the fish tender and moist. Serve with lemon wedges and your favorite side dishes.
Cooking Tips
1Always use a clean thermometer to check internal temperatures to ensure safety and doneness.
2Avoid cross-contamination by using separate utensils and cutting boards for raw fish and other foods.
3If you don’t have a smoker or grill, you can use a smoking box in your oven at low temperature, but the flavor may be less intense.
4Try experimenting with different wood chips like apple or cherry for varied smoky flavors.
Equipment
- Outdoor smoker or grill with lid
- Smoker box or foil pouch for wood chips
- Food-safe thermometer
- Tongs or spatula
- Paper towels
- Mixing bowl or brush for oil and seasoning
Shopping List
- [ ] Hake fillets (400g) - Approx. $7
- Look for fresh, firm fish with no fishy odor.
- [ ] Olive oil (small bottle) - Approx. $5
- Extra virgin olive oil adds nice flavor.
- [ ] Sea salt (small pack) - Approx. $3
- Coarse sea salt is great for seasoning fish.
- [ ] Black pepper (ground or whole peppercorns) - Approx. $2
- Freshly ground gives best flavor.
- [ ] Fresh lemon (1 piece) - Approx. $0.50
- Choose lemons that are firm and heavy for their size.
- [ ] Wood chips for smoking (30g) - Approx. $4
- Alders or fruit woods like apple or cherry are mild and suited for fish.
Total approximate cost: $21.50
Tips:
- You may already have olive oil, salt, and pepper at home.
- Wood chips can be found in the grilling or BBQ section of stores.
FAQ
Can I use frozen hake fillets for smoking?
Yes, frozen hake fillets can be used, but make sure to thaw them completely in the refrigerator and pat dry before smoking for the best texture and flavor.
How do I know when the fish is fully cooked?
Use a food thermometer to check that the internal temperature of the fish reaches 63°C (145°F). The fish should also flake easily when gently pressed with a fork.
Can I use other types of wood for smoking?
Yes, fruit woods like apple or cherry are great choices for fish as they offer a mild smoky flavor. Avoid harsher woods like mesquite which may overpower the delicate taste.
Is it safe to eat smoked fish?
Yes, as long as the fish reaches the safe internal temperature of 63°C (145°F) during cooking and good hygiene and food safety practices are followed, smoked fish is safe to eat.