
Smoked Sablefish (Black Cod)
I get these in 600-800' of water off the Oregon Coast. Extremely oily, which you can see on some of the pieces in the photo.
I do a roughly 1 day dry brine of kosher salt, brown sugar and Hungarian Paprika. I smoked this batch on pecan wood. The salt pulls a lot of the moisture out, which is very necessary with this fish. I actually have started doing some sort of brine prior to cooking it via any method since it helps with the texture so much. Incredible fish, smoked or not, just benefits from removing some moisture.