Murray cod is one of the finest eating fish in Australia. Smoking amplifies its qualities rather than masking them — if you do it right.
Why Smoke Cod
Murray cod has dense, firm, oily white flesh that responds exceptionally well to smoking. The oil content carries smoke flavour effectively, the firm texture holds up through the smoking process, and the natural sweetness of fresh cod pairs with hardwood smoke in a way that most fish do not.
Equipment
A dedicated smoker is ideal but not necessary. A covered kettle barbecue with indirect heat capability works well. An oven with a stovetop smoking setup (a roasting pan, a rack, foil-covered chips on the base) can work for hot-smoking. Cold smoking requires a cold-smoking attachment or setup — beyond the scope of this recipe, which is hot-smoking.
Wood Choice
Apple and cherry wood chips produce a mild, sweet smoke appropriate for fish. Mesquite and hickory are too aggressive — they overpower the flavour of the fish rather than complementing it. Manuka (if you can source it) is exceptional. River red gum is too strong for fish; excellent for red meats.
Method
- Brine: Dissolve 60g salt and 30g brown sugar in 1L of cold water. Submerge fillets for 45–60 minutes. Rinse briefly and allow to air dry on a rack for 30–60 minutes until a shiny pellicle forms on the surface. Do not skip this — the pellicle helps smoke adhere.
- Prepare your smoker for indirect heat at 110°C. Add soaked wood chips to the heat source.
- Place fillets skin-side down on an oiled rack. Smoke for 45–60 minutes until flesh is opaque throughout and registers 62°C internal temperature.
- Rest 10 minutes. Serve warm or cool and refrigerate for up to five days.
Smoked cod is exceptional flaked through scrambled eggs, in a creamy pasta, or simply on sourdough with crème fraîche.
