Tender and Flaky Whole Smoked Pike
Nutritional value per serving
Calories370kcal
Carbs3gram
Fat15gram
Protein40gram
Ingredients
- Whole pike, cleaned and gutted (choose fresh, firm fish with clear eyes and mild smell)2-3 kg
- Coarse salt (for brine)100 g
- Brown sugar (for brine)50 g
- Water (for brine)2 l
- Black peppercorns1 tbsp
- Bay leaves3 piece
- Garlic cloves, smashed4 piece
- Olive oil or melted butter (to brush fish)2 tbsp
- Lemon slices (optional, for garnish)to taste n/a
- Wood chips for smoking (preferably alder or fruitwood)handful n/a
This recipe guides you through smoking a whole pike to achieve tender, moist, and flaky fish with delicious smoky flavor. Pike is a freshwater fish with firm flesh and this method gently cooks it while infusing smoky goodness. The total cost of ingredients is approximately $15 / €14 / £12 / ₹1200. The dish delivers about 370 kcal per serving, perfect for a high-protein, moderate-fat diet. It is medium complexity, requiring about 45 minutes preparation and 2 hours smoking time.
Preparation instructions
Prepare the brine
1In a large container, combine 2 liters of water, 100g coarse salt, 50g brown sugar, 1 tbsp black peppercorns, 3 bay leaves, and 4 smashed garlic cloves. Stir until salt and sugar dissolve. This brine will gently season the fish and help keep it moist while smoking.
Brine the whole pike
2Place the cleaned pike in the brine, ensuring it's fully submerged. Cover and refrigerate for 2 to 4 hours. Brining is important for flavor and texture, so do not skip this step.
Rinse and dry the fish
3Remove the pike from the brine and rinse it well under cold running water to remove excess salt. Pat dry thoroughly with paper towels. Dry surface helps achieve a better smoke ring and prevents steaming.
Preheat your smoker
4Prepare your smoker to maintain a steady temperature of about 110°C (230°F). Soak your wood chips in water for 30 minutes and add them to the smoker box. Maintaining steady low heat and smoke is key to tender, evenly smoked fish.
Prepare the fish for smoking
5Brush the outside and cavity of the fish lightly with olive oil or melted butter to prevent sticking and promote flavor. You can also stuff the cavity with lemon slices and fresh herbs if desired.
Smoke the whole pike
6Place the fish on the smoker rack, skin side down. Close the smoker and maintain 110°C (230°F). Smoke the fish for about 2 hours. Ensure the smoker temperature remains stable throughout.
Check internal temperature
7Using a food-safe digital thermometer, check the thickest part of the fish (near the backbone). It should reach an internal temperature of 63°C (145°F) to be safe to eat. The flesh should be opaque and flake easily with a fork.
Rest and serve
8Carefully remove the smoked pike from the smoker and let it rest for 10 minutes. This helps the juices redistribute, keeping the fish moist. Serve warm or at room temperature with your favorite sides.
Cooking Tips
1Avoid cross-contamination by using separate utensils and cutting boards for raw fish and other ingredients.
2If you don't have a smoker, you can use a grill with a smoking box or create indirect heat with wood chips wrapped in foil with holes.
3Keep the brining time within 2-4 hours to prevent the fish from becoming too salty or mushy.
4Always check the internal temperature with a thermometer to ensure food safety.
5For milder smoke flavor, use fruitwood chips like apple or cherry instead of hickory or mesquite.
Equipment Needed
- Smoker or grill setup for smoking
- Large container for brining
- Digital food thermometer
- Basting brush
- Tongs or fish spatula
- Kitchen paper towels
Shopping List
- [ ] Whole pike (2-3 kg) - $10 to $12: Choose fish with clear eyes and firm flesh, smelling fresh, not fishy.
- [ ] Coarse salt (100 g) - $0.50: Pick sea salt or kosher salt.
- [ ] Brown sugar (50 g) - $0.20: Use natural brown sugar for better flavor.
- [ ] Black peppercorns (1 tbsp) - $0.10: Freshly ground peppercorns give best taste.
- [ ] Bay leaves (3 pcs) - $0.05: Dried bay leaves add subtle aroma.
- [ ] Garlic cloves (4 pcs) - $0.30: Choose firm, fresh cloves.
- [ ] Olive oil or butter (2 tbsp) - $0.40: Use extra virgin olive oil or good quality butter.
- [ ] Lemon slices (optional) - $0.50: Fresh lemons brightens flavor.
- [ ] Smoking wood chips (alder or fruitwood) - $1.00: Available at most BBQ or outdoor stores.
Total estimated cost: Approximately $13 to $15, depending on fish market prices and location.
FAQ
Can I use frozen pike for smoking?
Yes, but make sure to fully thaw and pat dry the fish before brining. Thaw safely in the refrigerator overnight to avoid bacterial growth.
How can I tell when the smoked fish is done?
Use a digital food thermometer; the thickest part of the fish should reach 63°C (145°F). The flesh should also be opaque and flake easily with a fork.
What wood chips are best for smoking pike?
Mild woods like alder, apple, or cherry are ideal to avoid overpowering the delicate fish flavor.
How long can I store leftover smoked pike?
Store in an airtight container in the refrigerator and consume within 3 days. Smoked fish can also be frozen for longer storage.
Is brining really necessary?
Yes, brining adds moisture and flavor and helps keep the fish tender during the smoking process.