How to Smoke Pollock

Written by laurenkrotosky
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How to Smoke Pollock
Smoking fish gives it a distinct taste. (Photos.com/Photos.com/Getty Images)

Pollock is a white fish that is similar in consistency to cod or mackerel. If you have some pollack fillets and you aren't sure what to do with them, use a smoking process for a nice flavour. Smoking fish requires a smoker, which you can purchase at most kitchen supply or appliance stores.

Skill level:
Moderately Easy

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Things you need

  • Pollock fillets
  • Brine
  • Brining pan
  • Paper towel
  • Smoker
  • Sawdust
  • Match

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Instructions

  1. 1

    Cut the fish into fillets, leaving the bones and skin on the fish. If you aren't comfortable filleting fish, ask your butcher to do it for you.

  2. 2

    Soak the fillets in a brine made of 2 cups water, 1 tbsp salt, 1 tbsp pepper and the juice of one lemon. Use your own brine recipe if you prefer different flavours.

  3. 3

    Remove the fillets from the brine and let them dry on a paper towel for at least one hour, until the fillets are very dry.

  4. 4

    Place 1 tbsp sawdust over each burner of your smoker. Place the drip tray over each burner, then place the grill rack on top. Lay each fillet on the rack.

  5. 5

    Light each burner with a match and place the lid over the burner. Let the fish smoke for about 30 minutes, then remove and serve.

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