Tender and Flavorful Whole Smoked Hake
Nutritional value per serving
Calories350kcal
Carbs0gram
Fat15gram
Protein40gram
Ingredients
- Whole fresh hake (cleaned and gutted)1 piece
- Olive oil (extra virgin, for brushing)2 tbsp
- Sea salt1 tbsp
- Black pepper (freshly ground)1 tsp
- Lemon (sliced, for garnish)1 piece
- Fresh dill or parsley (optional, for garnish)a few sprigs n/a
- Wood chips (apple or alder)1 cup
This recipe guides you through the process of smoking a whole hake fish to perfection, resulting in tender and flavorful meat that is sure to impress. Smoking whole fish is an accessible cooking method that enhances the natural flavors with a delicate smoky aroma. The total cost of ingredients is approximately $15, €13, £11, and ₹1100, making it an affordable gourmet treat. The dish is about 350 kcal per serving, suitable for pescatarian diets, with a medium difficulty level and a total cooking time of 2 hours including preparation and smoking. Perfect for beginner cooks eager to try smoking fish safely and successfully.
Preparation instructions
Prepare the Hake
1Rinse the hake under cold running water and pat it dry thoroughly with paper towels. This helps remove any impurities and allows the skin to smoke evenly.
Season the Fish
2Brush the hake all over with the olive oil. Sprinkle sea salt and freshly ground black pepper generously inside the cavity and all over the skin. This not only flavors the fish but also helps to keep the flesh moist during smoking.
Preheat the Smoker or Grill
3If you have a smoker, preheat it to a temperature of around 90-100°C (195-210°F). If using a charcoal grill, prepare it for indirect cooking at similar temperatures and place soaked wood chips on the coals.
Add Wood Chips for Smoke Flavor
4Add apple or alder wood chips to the smoker box or directly onto the hot coals. Soaking wood chips in water for 30 minutes before use reduces their burning rate and encourages smoke generation.
Smoke the Fish
5Place the hake on the smoker rack or indirect heat area skin side down. Close the lid and smoke the fish for about 1 to 1.5 hours, maintaining a steady temperature between 90-100°C. Monitor the smoker temperature regularly, adjusting vents or coals as needed.
Check the Internal Temperature
6Using a clean probe thermometer, check the thickest part of the fish’s flesh. The safe internal temperature for fish is 63°C (145°F). Once reached, the fish is fully cooked and safe to eat.
Rest and Serve
7Remove the fish carefully from the smoker and let it rest for 5-10 minutes. Garnish with lemon slices and fresh dill or parsley before serving. Resting allows juices to redistribute for tender results.
Cooking Tips
1Ensure the fish is fresh and gutted properly for best results and food safety.
2Avoid cross-contamination by thoroughly washing hands, utensils, and surfaces after handling raw fish.
3Use a clean thermometer to accurately check the fish's internal temperature to guarantee safety.
4If you don’t have a smoker, a charcoal grill set for indirect heat with wood chips works well as an alternative.
5Experiment with different wood chip flavors like cherry or hickory to suit your taste preferences.
Equipment Needed
- Smoker or charcoal grill
- Cooking thermometer (probe type)
- Brush for oil
- Tongs
- Paper towels
- Bowl for water to soak wood chips
Grocery Shopping List
- [ ] Whole fresh hake (~1.5 lbs) - $10 - Choose fish that smells fresh like the ocean, not fishy or sour.
- [ ] Extra virgin olive oil (small bottle) - $3 - Look for cold-pressed for best flavor.
- [ ] Sea salt - $1 - Coarse or fine, pure sea salt works best.
- [ ] Black pepper (whole or ground) - $1 - Freshly ground black pepper is ideal.
- [ ] Fresh lemon - $0.50 - Choose firm lemons with a bright yellow color.
- [ ] Fresh dill or parsley (optional) - $1 - Select fresh, vibrant herbs.
- [ ] Wood chips (apple or alder) - $2 for a small bag - Soaking before use is recommended.
Total approximate cost: $18.50
FAQ
Can I use frozen hake for smoking?
Yes, you can use frozen hake, but make sure it is fully thawed and patted dry before smoking for the best texture and flavor.
How do I know if the fish is smoked enough?
Use a meat thermometer to check for an internal temperature of 63°C (145°F) in the thickest part of the fish to ensure it is fully cooked and safe to eat.
What if I don't have a smoker?
You can use a charcoal or gas grill set up for indirect cooking, adding soaked wood chips on the coals or smoker box for smoke flavor.