Smoked Sablefish

This recipe comes from our longtime customers Randy and Jo-Anne. I’m hoping we have some sablefish left over

Approx. 3 lbs. sablefish

1 cup coarse salt

1/3 cup light brown sugar

2.5 tablespoons garlic powder (I use my home grown and ground Russian Red)

Honey to glaze the fish

Sweet paprika after the fish has cooled

Mix the first 3 dry ingredients and sprinkle to cover the bottom of a container you're using to marinate the fish. Lay fish on to the layer of salt mixture and rub the remaining mixture into the fish. Cover and let sit in the fridge for an hour per pound of fish (3 hours if using 3lbs as suggested). 

Remove and rinse under cold water and pat dry, placing it uncovered overnight in the fridge.

Next day, smoke the fish for 2-3 hours, I use a combination of cherry and apple wood chips. Use your favourite. 

Brush on the honey after the first hour and then every 45 min after until done.

Place on a cooling rack and brush with honey. When cooled, sprinkle with the paprika. Wait at least a half hour then enjoy.  I do some with paprika and some without both are to die for.