Ginger-Miso Smoked Sablefish with a Coastal Breeze

Step by step

1. In a medium bowl, whisk together the gluten-free tamari, mirin, sake, white miso, brown sugar, grated ginger, smashed garlic, and sesame oil until the miso and sugar are fully dissolved.
2. Place the sablefish fillets in a shallow glass dish and pour the marinade over them, making sure every piece is well-coated. Cover and tuck them into the fridge for at least 4 hours—overnight is even better if you want that flavor to really penetrate the buttery flesh.
3. When you're ready for some cooking, fire up your smoker to 225°F. I highly recommend using a light wood like alder or cherry; it provides a gentle smoke that won't bully the delicate flavor of the fish.
4. Remove the fish from the marinade and gently pat the skin side dry with a paper towel. This helps the skin stay intact while the meat stays tender.
5. Lay the fillets directly on the smoker grates, skin-side down. Close the lid and let the smoke work its magic for about 45 to 60 minutes.
6. Keep an eye on the internal temperature; we're aiming for 135°F. The fish should look opaque and start to flake at the slightest pressure.
7. Just before you lift them off the heat, sprinkle the Salted Perfection Sweet Ginger Finishing Salt evenly over the top of each fillet to let those aromatic ginger notes pop.
8. Carefully transfer the fillets to a serving platter using a wide spatula, as they will be incredibly delicate and ready to melt in your mouth. DUNZO!