Tender Smoked Hake Fillet with Garlic – A Flavorful Homemade Delight
Nutritional value per serving
Calories250kcal
Carbs2gram
Fat8gram
Protein30gram
Ingredients
- Hake fillets (fresh, skin on if possible)500 g
- Garlic cloves (fresh, finely minced)3 piece
- Olive oil (extra virgin for flavor)2 tbsp
- Lemon juice (freshly squeezed)1 tbsp
- Salt (preferably sea salt)1 tsp
- Black pepper (freshly ground)0.5 tsp
- Smoking wood chips (e.g. applewood or alder)1 handful
This recipe guides you through smoking hake fillets infused with garlic flavor – a perfect introduction to smoking fish at home. Smoked hake is tender, aromatic, and packed with flavor, very easy to prepare with basic kitchen tools. The total estimated cost of ingredients is approximately $12 USD, €11, £9, and ₹900. The entire dish totals around 250 calories per serving, low fat and high protein, suitable for a pescatarian diet. Difficulty level is easy, with 10 minutes preparation and about 45 minutes cooking time. Follow the food safety guidelines provided to ensure your fish is perfectly cooked and safe to enjoy!
Preparation instructions
Prepare the fish
1Pat the hake fillets dry with paper towels to remove excess moisture. This step helps the smoke to adhere better and improves flavor.
Marinate with garlic and seasoning
2In a small bowl, mix olive oil, minced garlic, lemon juice, salt, and black pepper. Brush this mixture evenly over both sides of the hake fillets. Let it rest for 10 minutes at room temperature. Marinating infuses flavor and tenderizes the fish.
Prepare the smoker or grilling setup
3If using a smoker, preheat it to 80-90°C (175-195°F). For a grilling smoker, soak wood chips in water for 30 minutes, then place them on the heat source once the grill reaches the proper temperature.
Smoke the hake fillets
4Place the fillets skin-side down on the smoker rack. Maintain the temperature and smoke gently for about 30-40 minutes. Check the internal temperature with a food-safe thermometer.
Check for doneness and food safety
5The internal temperature of cooked fish should reach 63°C (145°F) as recommended by the USDA to ensure it is safe to eat. The flesh should be opaque and flake easily with a fork.
Serve and enjoy
6Carefully remove the fillets from the smoker using a spatula. Let the fish rest for 2-3 minutes before serving. Garnish with fresh herbs or extra lemon if desired.
Cooking Tips
1Use fresh hake fillets from a trusted source to ensure safety and best flavor.
2Avoid cross-contamination by using separate cutting boards and utensils for fish and other ingredients.
3If you don’t have a smoker, you can use a covered grill with soaked wood chips to create smoke.
4Do not skip checking the internal temperature; this is key for food safety with fish.
5If you prefer a stronger smoky flavor, increase smoking time up to 50 minutes but check regularly to avoid drying out the fish.
Equipment needed
- Smoker or charcoal/gas grill with smoking capability
- Food-safe meat thermometer
- Small mixing bowl
- Brush for marinating
- Tongs or spatula
Grocery Shopping List
- [ ] Hake fillets (500g) – ~$8 USD. Look for fresh, firm fillets with no strong fishy odor.
- [ ] Fresh garlic cloves (3 pieces) – ~$0.50. Choose firm, plump cloves without sprouting.
- [ ] Extra virgin olive oil (small bottle if needed) – ~$3. Opt for high-quality oil for best flavor.
- [ ] Lemon (1 for juice) – ~$0.50. Fresh lemons with bright skin are juicier.
- [ ] Sea salt (small pack) – ~$1. Sea salt enhances flavor better than table salt.
- [ ] Black pepper (ground or whole peppercorns) – ~$1. Freshly ground pepper is more aromatic.
- [ ] Smoking wood chips (small bag) – ~$3. Applewood or alder is recommended for fish.
Total estimated cost: $12-$15 USD
FAQ
Can I use frozen hake fillets for smoking?
Yes, you can use frozen hake fillets but make sure to fully thaw and pat them dry before marinating and smoking for best results.
What if I don’t have a smoker?
You can use a charcoal or gas grill with a smoking box or foil packet of soaked wood chips to create smoke, and cover the grill to trap smoke.
How do I know when the fish is done?
Use a food thermometer to check the internal temperature reaches 63°C (145°F), and the fish should appear opaque and flake easily with a fork.
Can I use other types of wood chips for smoking?
Yes, mild woods like applewood, alder, or cherry work well with fish. Avoid strong woods like mesquite that can overpower delicate flavors.