Step 1

Cure it first. There are two different approaches to this, depending on whether you want to do a dry cure or a wet cure:Dry Curing: Mix 700ml (about 3 cups) of salt and 250 (about 1 cup) of sugar. Add other flavourings, such as garlic, chives, pepper, et cetera, if desired. Rub the mixture over the entire fish thoroughly.Wrap the fish tightly in plastic wrap, put the fish on a plate, and refrigerate for 18 - 24 hours. Drain off any liquid that pools over this time.Wet curing: Mix 700ml (about 3 cups) of salt and 250 (about 1 cup) of sugar with 4.5 litres of water (about a gallon) in a large pot. Add other flavourings, such as garlic, chives, pepper, et cetera, if desired.Keep the fish in the plastic wrapping and place the fish into the pot, cover, and refrigerate for 6 - 24 hours. A longer brining time will create a stronger flavour and a longer-lasting fish.

Step 2

Clean the fish. Remove the fish and all wrapping and run the fish under cool water until completely clean.

Step 3

Let it dry. Place the fish in a cool, breezy place to dry. If your smoker is available, drying the fish in the racks will save you time later. After 2 - 3 hours, a shiny film, called a pellicle, forms over the fish. This will keep the juices in, so try to not to damage it.

Step 4

Smoke the fish. Place the fish in a smoker at 30 degrees centigrade (about 90 degrees Fahrenheit) for 2 hours.

Step 5

Smoke again. Now smoke the fish at an increased temperature of 65 degrees centigrade (about 150 degrees Fahrenheit) for 6 hours per 2.5 centimeters (about 1 inch) of thickness.

Step 6

Test the fish for doneness by inserting a fork into its side. If it flakes easily, you`re done!

Step 7

Enjoy the fish. At room temperature (about 16 degrees centigrade or 60 degrees Fahrenheit), smoked haddock will remain safe-to-eat for 4 - 6 days. Refrigerated, smoked haddock will remain safe-to-eat for 8 - 10 days. See Cook Smoked Haddock for great recipes!