Home Forums Hunting & Shooting Alaska Smoked black cod collars

So, I lucked myself into a whole pile of black cod heads. Looking for recipes for brining the collars. Should I use the same as when smoking salmon? I normally just use brown sugar and salt.

Yup, start with cold collars and ice cold brine. Two cups salt, three or four cups brown sugar per gallon of water.

90 minutes to brine, rinse lightly and allow the pellicle to form.

Some greasy, oily goodnes right there with black cod. It's triggering a Pavlov's reponse (drool)

When ever I brined fish for smoking, I've always done the 50/50 salt/sugar.

Sometimes I will toss in a hand full of picking spice or something else to enhance the flavor.

Are you going to smoke with alder? or something else like cherry or apple wood?

Post some pictures when your'e done. And like Muskeg, I too am drooling.

Got them all packed up for the freezer.



Not sure what wood I will use. I have alder, cherry, and apple. Might have to do a few different batches.

Neither good or bad, previously frozen fish will absorb salt at a greater rate then fresh.