Smoked Sable

Smoked sable is usually an expensive treat from the Jewish deli. I rarely see fresh sable for sale. When Whole Foods Market had sable on sale for one week in December, I didn’t hesitate. I set out to smoke the sable in our EGG grill. I like the richness of the sable and prefer not to overcook it at high temperature. I also learned that an internal temperature 140F is required to kill parasites or other living creatures in the flesh. The trick is finding a cooking the the fish somewhere between hot and cold smoke. I prepared the grill with lit charcoal on half of the surface and then putting soaked apple chips in smoking box on top of the charcoal. This is a trick from Cooks Country’s smoked salmon recipe. Adjust the grill (top and bottom opennings) to keep temperature slightly below or around 200F. Absolutely delightful!

Ingredients:

• Diamond kosher salt to sugar 3:1

• Paprika

• Ground pepper

• Sable: 1 fillet about 1.5 pounds

Instructions:

• Mix salt and sugar (dry rub)

• Rub sable fillet with about 1 tablespoon of dry rub, and refrigerate overnight

• Water off brine mixture thoroughly, and sprinkle generous amount of paprika on sable to add color

• Lay prepared sable, skin side down, on unheated part of the grill (oil grill first)

• Check internal temperature after 20 minutes until it reaches 140F

Notes: (1) Small amount of dry rub is best and no longer than 10-12 hours of brine time, and (2) can use the same method to smoke other fish fillets. I tried cod but its texture and tastes does not come close to sable. Suggest milder white fish such as haddock and hake.