Description
Learn how to smoke haddock perfectly with this traditional Arbroath Smokies recipe.
Ingredients
Scale
- 2 whole haddock (about 1 pound each), cleaned and filleted
- 1 tablespoon sea salt
- 1 tablespoon black pepper
- 1 tablespoon smoked paprika
- 1 tablespoon olive oil
- Wood chips for smoking (such as hickory or applewood)
Instructions
- Rinse the haddock fillets under cold water and pat them dry with paper towels.
- In a small bowl, mix together the sea salt, black pepper, and smoked paprika.
- Rub the spice mixture evenly over both sides of the haddock fillets.
- Drizzle the olive oil over the fillets and gently rub it in to help the spices adhere.
- Preheat your smoker or grill to 225°F. If using a grill, set it up for indirect heat.
- Soak the wood chips in water for at least 30 minutes, then drain.
- Place the soaked wood chips in the smoker box or directly on the coals if using a charcoal grill.
- Once the smoke begins to form, place the haddock fillets on the grill or smoker rack, skin side down.
- Smoke the fish for about 1 to 1.5 hours, or until the flesh is opaque and flakes easily with a fork.
- Remove the smoked haddock from the smoker and let it rest for a few minutes before serving.
Notes
- For a spicier kick, add cayenne pepper to the spice mixture.
- Serve the smoked haddock with a squeeze of lemon juice and a side of coleslaw for a refreshing contrast.
- Prep Time: 15 minutes
- Cook Time: 1 to 1.5 hours
- Category: Main Course
- Method: Smoking
- Cuisine: Scottish
Nutrition
- Serving Size: 1 fillet
- Calories: 250
- Sugar: 0g
- Sodium: varies
- Fat: 14g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 30g
- Cholesterol: varies