Smoked 'BBQ Cod' Part 2

In which we get down to business.


They used to sell this delicious bright red block of the best smoked fish you ever ate in delis up and down the West Coast. The East Coast had something similar (but not the same) called Sable. But out west, you can't get this stuff anymore, and I missed it. So I made my own. Here's how, part 2.

Gluten Free, Diabetic Friendly, Low Carb.

[AZD]

I wonder if you can cure it like salmon?

[stevegittleman]

What kind of wood did you use to smoke the fish?

[marcb]

Mix 1 tsp. of sweet paprika in 1 cup of unflavored oil over low heat and stir until the color and smell of the paprika has transferred to the oil. Let cool and store at room temperature.. The pieces need to be smaller, about half the size shown, slit down the middle so the flesh of the fish is exposed and the skin side is down when smoking. After half the drying period of 1 day, brush the fish with the paprika oil on both sides (heavy coating). Let the fish continue to dry for another half day (12 hours) then smoke at about 160 degrees until internal temperature is about 145 degrees (between 4 to 5 hours depending on size of the pieces. I prefer a very light smoking on this fish but you may feel different.