Recipes in the world of Flavilo

BBQ smoked hake with crispy skin

BBQ Smoked Hake

Smoked hake is a classic fish dish enjoyed worldwide. Hake is particularly popular in coastal cuisines as it is readily available and excellent for smoking. It is found in both American BBQ culture and European gastronomy, as the smoky aroma and caramelized BBQ glaze make a perfect pairing. This dish is an ideal choice for grilling, family dinners or a light summer lunch. The right smoking technique ensures that the fish remains slightly crispy on the outside and tender and juicy on the inside.

Prep Time 15 min
Preparation 3 hr
Total 3 hr 15 min
1000 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 1000 g Fresh hake (whole, gutted)
⭕ 20 g Coarse sea salt
⭕ 10 g Freshly ground black pepper
⭕ 5 g Garlic powder
⭕ 5 g Smoked paprika
⭕ 15 g Brown sugar
⭕ 120 ml BBQ sauce
⭕ 50 ml Honey
⭕ 30 ml Lemon juice
⭕ 30 ml Olive oil
⭕ 10 g Fresh parsley (chopped)
⭕ 500 g Charcoal or wood for smoking

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    Preparation Steps

    1

    Thoroughly rinse the hake under cold water and pat dry with paper towels. Clean both the inside cavity and the skin to remove any remaining residue.

    2

    In a small bowl, combine the salt, pepper, garlic powder, smoked paprika, and brown sugar. Rub this mixture generously over the entire surface of the hake, inside and out.

    3

    In another bowl, whisk together the BBQ sauce, honey, lemon juice, and olive oil. Brush a thin layer of this mixture over the fish. Let it marinate in the refrigerator for at least 1 hour.

    4

    Preheat your smoker to 190-210°F (90-100°C). Distribute the charcoal or wood evenly in the smoker to ensure a consistent and long-lasting smoke.

    5

    Place the hake directly on the smoker rack and smoke slowly for 2-3 hours, or until the skin turns golden brown and slightly crispy.

    6

    At the end of the smoking time, check the internal temperature of the fish, which should be at least 145°F (63°C) for proper doneness.

    7

    During the last 30 minutes of smoking, brush the hake again with the BBQ glaze to create a caramelized and richly flavored coating.

    8

    Carefully remove the smoked hake from the smoker and let it rest for 5-10 minutes to allow the flavors and moisture to redistribute.

    9

    Serve fresh with lemon wedges, fresh vegetables, or a light salad. It's also excellent with toasted bread or steamed rice.