Smoked Sable
Sable is a popular smoked fish at Jewish delicatessens. It is rich in flavor with a high fat content and omega-3s. It can be used in smoked sable salads and spreads, on top of bagels, or as a stand alone main course. You can pay top dollar for smoked sable; so smoking it yourself will cost you a fraction of the price.
Equipment
- Electric Smoker
- alder wood chips
Ingredients
- 24 oz sable fillet
- 1/4 cup kosher salt
- 2 tbsp white sugar
- cracked black pepper
- honey
Instructions
- Lay the sable skin side down in a container. Pat dry with paper towel. Cover with the salt and sugar. Cover and refrigerate for 2 hours.
- Rinse the salt and sugar off the sable. Season with cracked black pepper. Place on a rack and allow to dry in the refrigerator for 24 hours.
- Preheat your smoker to 250°. Add in the wood chips. Let the wood chips ignite. Place the sable in the smoker and reduce the heat to 175 degrees. Smoke for an hour.
- Brush with honey. Smoke for 2 more hours, adding wood chips when needed.
