Ingredients:

  • 1/4 cup coarse sea salt
  • 1/4 cup brown sugar
  • 4 cups cold filtered water
  • 1 tbsp whole black peppercorns
  • 2 bay leaves
  • 2 lbs fresh cod fillets
  • 2 tbsp olive oil
  • 1 tsp lemon zest
  • 1/2 tsp cracked black pepper

Instructions:

  1. Combine sea salt, brown sugar, peppercorns, and bay leaves in water; stir until completely dissolved.
  2. Place cod fillets in the brine, ensuring they are fully submerged, and refrigerate for 12 hours.
  3. Remove fish from brine, rinse under cold water, and pat completely dry with paper towels.
  4. Preheat smoker to 225°F (107°C).
  5. Lightly rub both sides of the fillets with olive oil, lemon zest, and cracked pepper.
  6. Place fillets on a wire rack and smoke for 3 to 4 hours until the internal temperature reaches 140°F (60°C).
  7. Remove from the smoker and let the fish rest on the rack for 10 minutes before flaking along the muscle lines.