Quick & Easy Smoked Whole Hake: Delicious Flavor in Under an Hour
Nutritional value per serving
Calories350kcal
Carbs0gram
Fat15gram
Protein40gram
Ingredients
- whole hake fish, cleaned and gutted (about 1 kg, fresh or thawed)1 piece
- sea salt (preferably coarse)1 tbsp
- black pepper, freshly ground1 tsp
- olive oil2 tbsp
- lemon, sliced for serving1 piece
- fresh herbs (such as thyme or parsley) for garnisha few sprigs n/a
- wood chips for smoking (e.g., oak, apple, or hickory)a handful n/a
Discover how to smoke a whole hake fish quickly and easily with this beginner-friendly recipe. Smoking hake imparts a succulent, smoky flavor while keeping the fish tender and moist. We provide detailed, step-by-step instructions with timings, safe internal cooking temperatures to ensure your fish is perfectly cooked and safe to eat, plus handy tips and variations. Total cost of ingredients is approximately $15 / €13 / £11 / ₹1200. The dish provides about 350 kcal per serving and is suitable for pescatarian and low-carb diets. The recipe is easy in difficulty and takes about 50 minutes from start to finish, including prep and cooking time.
Preparation instructions
Prepare the Fish
1Rinse the whole hake under cold running water and pat dry thoroughly with paper towels. This prevents excess moisture that can interfere with smoking. Season the fish inside and out generously with sea salt and freshly ground black pepper. Drizzle olive oil over the skin and rub gently for an even coating.
Prepare Your Smoker or Grill
2If using a smoker, preheat it to 120°C (250°F). For a charcoal or gas grill, set it up for indirect cooking at 120°C and add soaked wood chips for smoke flavor. Soak wood chips in water for 30 minutes before use to slow their burning and generate more smoke.
Smoke the Whole Hake
3Place the hake on the smoker/grill rack skin side down away from direct heat. Close the lid and smoke for approximately 30-40 minutes. Check after 30 minutes. The fish is cooked when its internal temperature reaches 63°C (145°F) measured at the thickest part of the flesh. Use a reliable instant-read thermometer to ensure food safety.
Rest and Serve
4Carefully remove the hake from the smoker and transfer to a serving platter. Let rest for 5 minutes before serving. This helps the juices redistribute for moist, flavorful fish. Garnish with fresh herbs and lemon slices. Serve immediately.
Cooking Tips
1Choose fresh hake with clear eyes and firm flesh for the best flavor and texture.
2Use an instant-read thermometer to avoid under or overcooking the fish.
3Avoid cross-contamination by using separate utensils and cutting boards for raw fish and other foods.
4If you don’t have a smoker, you can improvise with a covered grill and a smoker box or foil pouch with wood chips.
Equipment Needed
- Smoker or grill with lid
- Instant-read meat thermometer
- Tongs or fish spatula
- Paper towels
- Bowl for soaking wood chips (if applicable)
Grocery Shopping List
- [ ] Whole hake fish (about 1 kg, fresh or thawed) - approx. $12 - Choose fish with moist, shiny skin and clear eyes.
- [ ] Sea salt (coarse) - approx. $1 - Coarse salt is better for seasoning whole fish evenly.
- [ ] Black pepper (freshly ground) - approx. $1 - Freshly ground pepper adds more aroma.
- [ ] Olive oil (extra virgin preferred) - approx. $1.50 - Adds moisture and flavor to the skin.
- [ ] Lemon (1 piece) - approx. $0.50 - For fresh citrus flavor when serving.
- [ ] Fresh herbs like thyme or parsley - approx. $1 - For garnish and aroma.
- [ ] Wood chips for smoking (e.g., oak, apple, or hickory) - approx. $2 - Soak before use for best smoke generation.
Total estimated cost: approx. $15
FAQ
How do I know when the smoked hake is fully cooked?
Use an instant-read thermometer to check the internal temperature at the thickest part of the fish. It should reach 63°C (145°F) for safe consumption. The flesh should be opaque and flake easily with a fork.
Can I smoke hake without a smoker?
Yes, you can use a charcoal or gas grill set up for indirect cooking with a smoker box or foil pouch containing soaked wood chips to create smoke.
How long should I soak the wood chips before smoking?
Soak the wood chips in water for at least 30 minutes before use. This helps them smoke rather than burn, imparting a better flavor.
Can I use frozen hake to smoke?
Yes, just make sure to fully thaw and pat dry the hake before smoking for an even cook and good smoke penetration.
How do I safely handle raw fish to avoid foodborne illnesses?
Always wash your hands before and after handling raw fish. Use separate cutting boards and utensils for raw fish and other ingredients. Clean all surfaces thoroughly after use to avoid cross-contamination.