Tender and Flavorful Smoked Pike Fillet
Nutritional value per serving
Calories250kcal
Carbs1gram
Fat10gram
Protein30gram
Ingredients
- Fresh pike fillet800 g
- Coarse sea salt (for brining)50 g
- Brown sugar (for brining)25 g
- Cold water (for brining)1 liter
- Black peppercorns1 tbsp
- Bay leaves2 piece
- Wood chips (preferably alder or apple)handful n/a
Discover how to prepare tender, flavorful smoked pike fillet at home with this easy recipe designed for everyday cooks. Using common ingredients and standard kitchen tools, you can enjoy delicious smoked fish with minimal fuss. This recipe prioritizes food safety, providing clear internal temperature guidelines and food handling practices. The cost of ingredients is approximately $15 / €14 / £12 / ₹1200 for 4 servings. The dish contains around 250 kcal per serving, suitable for pescatarian and low-carb diets. Difficulty is medium due to smoking technique, with a total time of about 3 hours. Let’s get smoking!
Preparation instructions
Prepare the brine
1In a large bowl, dissolve 50g coarse sea salt and 25g brown sugar in 1 litre of cold water. Add 1 tbsp black peppercorns and 2 bay leaves. Stir to combine. This brine will both season and tenderize your pike fillet.
Brine the pike fillet
2Fully submerge the fresh pike fillet in the brine. Cover with plastic wrap and refrigerate for 2 hours. Brining enhances moisture retention and flavor while helping to tenderize the fish.
Preheat your smoker
3Prepare your smoker to maintain a steady temperature of 80°C (175°F). Use mild wood chips such as alder or apple for gentle smoke flavor. Ensure good ventilation and safety precautions when using a smoker indoors or outdoors.
Remove fillet and pat dry
4After brining, take the pike fillet out of the brine, rinse it briefly under cold water to remove excess salt, and pat it dry thoroughly with paper towels. Dry surface ensures better smoke adhesion and texture.
Smoke the pike fillet
5Place the fillet on the smoker rack. Smoke at 80°C (175°F) for 2 hours or until the internal temperature reaches at least 63°C (145°F). Use a digital food thermometer inserted into the thickest part of the fillet to check doneness. Proper internal temperature ensures safety.
Rest and serve
6Remove the fillet from the smoker and let it rest for 10 minutes before slicing and serving. Resting allows the juices to redistribute, resulting in tender, flavorful fish.
Cooking Tips
1Avoid cross-contamination by using separate utensils and cutting boards for raw fish and cooked products.
2If you don't have a smoker, you can use an electric grill box or a stovetop smoker as alternatives.
3Do not skip the brining step as it is key for moisture and tenderness in the final product.
4Use a reliable digital thermometer for accurate internal temperature readings to ensure food safety.
Equipment Needed
- Large bowl for brining
- Plastic wrap
- Smoker or smoking device
- Thermometer (preferably digital)
- Tongs or fish spatula
- Paper towels
Shopping List
- [ ] Fresh pike fillet (approximately 800g) - $12 - Choose fresh fillets with firm flesh and fresh smell.
- [ ] Coarse sea salt (50g) - $1 - Use pure sea salt without additives.
- [ ] Brown sugar (25g) - $0.50 - Standard brown sugar is fine.
- [ ] Black peppercorns (1 tbsp) - $1 - Opt for whole peppercorns for freshness.
- [ ] Bay leaves (2 pieces) - $0.50 - Use dried whole bay leaves.
- [ ] Wood chips (handful) - $2 - Select mild fruit woods like alder or apple.
Total Approximate Cost: $17
FAQ
Can I smoke pike fillet without a smoker?
Yes, you can use a stovetop smoker or an electric grill smoker as alternatives to traditional smokers, but results may vary slightly.
How do I know when the pike fillet is safely cooked?
Use a digital thermometer to ensure the internal temperature reaches at least 63°C (145°F), which is safe for fish.
Is brining necessary for smoking fish?
Brining improves moisture retention, flavor, and tenderness, so it is highly recommended for the best results.
How should I store leftover smoked pike?
Store leftovers in an airtight container in the refrigerator and consume within 2 days for optimal freshness and safety.