More Than Just Dinner.


0 item(s) - $0.00
You have no items in your shopping cart.

Smoked Opah

Prep Time:12 Hours
Cook Time:45 Minutes

Nutritional Information

The fish is first cured before smoking which enhances the flavor.


  • For the Rub/Cure:
  • 1/2 cup kosher salt
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1/2 teaspoon ground black pepper
  • 2 1/2 pounds opah fillets or side, any pin bones removed
  • 1 chunk apple wood


  • 1. For the Rub/Cure:
  • 2. In a medium bowl, combine all the ingredients, minus the opah. Whisk together. Set aside.
  • 3. Spread extra-wide aluminum foil a little longer than the length of the fish and top with an equally long layer of plastic wrap. Sprinkle 1/3 of the rub onto the plastic. Lay 1 side of the fish skin down onto the rub. Sprinkle 1/3 of the rub onto the flesh of the opah. Place second side of opah, flesh down onto the first side. Use the remaining rub to cover the skin on the top piece. Fold plastic over to cover then close edges of foil together and crimp tightly around the fish.
  • 4. Place wrapped fish onto a sheet pan and top with another pan. Weigh with a heavy phone book or a brick or two and refrigerate for 6 hours. Flip the fish over and refrigerate another 6 hours. Some juice will leak out during the process so make sure there's a place for the runoff to gather.
  • 5. Unwrap fish and rinse off the cure with cold water. Pat opah with paper towels then place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process.
  • 6. Preheat EGG to 225 degrees F set up for smoking and a stainless steel grate.
  • 7. Smoke opah until internal temperature of the thickest part of the fish reaches 135 degrees F. Serve immediately or cool to room temperature and wrap tightly with plastic wrap and refrigerate for up to 3 days.

Rate this Recipe

1 star 2 stars 3 stars 4 stars 5 stars

Submit Review

Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828