Hot Smoked Saithe with Paprika-Pepper Rub
Saithe, also known as coalfish, is enhanced with a spicy paprika-pepper crust and hot smoked. The firm, white flesh is excellent for hot smoking and stays juicy. A hearty alternative to classically smoked salmon.
Ingredients(for 1 kg)
Instructions
Dry Curing
2 hoursRub saithe fillet with coarse sea salt and leave covered in the refrigerator at 4°C. Then briefly rinse under cold water and thoroughly pat dry.
Applying the Rub
10 min.Mix paprika powder, pepper, garlic granules, sugar, and lemon zest. Spread olive oil on the fish, then apply the spice mixture evenly on all sides and press lightly.
Drying
30-45 min.Allow the rubbed fish to dry open on a rack at room temperature until the surface is no longer sticky.
Hot Smoking
2-3 hoursBring smoker to 90-110°C. Place saithe skin-side down on the grate. Smoke with beech and cherry until core temperature of 68-72°C is reached. Rest for 10 minutes before serving.
Pro Tip
Saithe has relatively lean flesh – applying a little olive oil just before smoking prevents drying out and creates a nice crust.
Save this recipe to your smoking journal?
With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.