I've never thought to smoke Ling Cod, but I had a bunch of it around and figured it would be a good opportunity to try it.
The Brine: 24 hours in the fridge
3x Ling Cod Filets - Skin on
Water
Salt
Brown Sugar
Olive Oil
When I'm ready to smoke the fish, I leave it out for an hour or so after patting it dry. Giving it that sticky exterior for the smoke to grab onto. I used Hickory chips.
I smoke for about 6 hours. I like the edges a little dry while maintaining a nice tender, moist center.
I seasoned each filter differently.
Filet one: A Traditional East Coast Style
Salt
Back Bay seasoning
Garlic Powder
Onion Powder
Filet two: A a little Cajun style
Basil
Salt
Cajon seasoning
Paprika
Cayenne pepper
Filet Three: Indian Style Tandoori
Garam Marsala powder
Salt
Cumin Seeds
Crushed Coriander
Powdered ginger
Honey
Hot Madras Curry Powder
I'm very happy with the results, The Ling is very flaky and clean tasting, while maintaining the firmness of the meat. It's going to make excellent sandwiches and salad topping.
All done. Slightly opaque, but considering it's fresh I'm not too concerned
