Best 3 Hot Smoked Bluefish Recipes
Embark on a culinary journey to savor the extraordinary flavors of hot-smoked bluefish, a delicacy that tantalizes taste buds with its smoky, rich, and subtly sweet essence. This versatile fish lends itself to a variety of cooking techniques, each enhancing its unique characteristics. Indulge in the classic hot-smoked bluefish recipe, where the fish is brined, seasoned, and smoked to perfection, resulting in a tender, flaky texture and an explosion of flavors.
But the culinary adventure doesn't stop there. Explore the tantalizing smoked bluefish pâté, a delectable spread that combines the smoky essence of bluefish with the creamy richness of cream cheese and herbs, creating a symphony of flavors perfect for crackers or bagel slices.
For those seeking a quick and satisfying meal, the smoked bluefish salad is an absolute delight. Flaked bluefish is tossed with a tangy vinaigrette dressing, complemented by the crunch of celery and red onion, resulting in a refreshing and flavorful salad that's perfect for lunch or a light dinner.
And if you're looking for a gourmet treat, the smoked bluefish cakes are a must-try. Delicate cakes made with flaked bluefish, potatoes, and herbs, pan-fried to golden perfection, offer a crispy exterior and a tender, flavorful interior.
Prepare to be captivated by the culinary wonders of hot-smoked bluefish. With its distinct flavor profile and versatility, this fish promises an unforgettable gastronomic experience.
HOT-SMOKED BLUEFISH
Provided by Pierre Franey
Categories dinner, main course
Time 4h15m
Yield 4 to 6 servings per fillet
Number Of Ingredients 6
Steps:
- Remove racks from smokehouse and prepare fire (see instructions).
- In a mixing bowl combine all the seasonings except the pepper.
- Brush rack lightly with oil and place fish on the rack, skin side down. (The skin and scales must be left on because they will help hold the fish together, but they are not to be eaten.) Sprinkle fillets liberally with seasoning mixture, about two tablespoons for each fillet. Using a soft-bristled brush, apply the oil to each fillet, thoroughly moistening fish and seasonings. Sprinkle generously with freshly ground pepper.
- Place fish in smokehouse at 160 degrees. After about one-half hour allow temperature to drop to 150 degrees, and then check smokehouse regularly to be sure that the temperature is maintained, at least within the range of 140 to 160 degrees. Smoke for three hours. Then add wood to the fire and bring temperature up to about 200 degrees. Smoke one-half hour longer.
- Serve chilled, sprinkled with lemon juice or accompanied by a mixture of sour cream, horseradish and a dash of tabasco.
Nutrition Facts : @context http, Calories 577, UnsaturatedFat 19 grams, Carbohydrate 7 grams, Fat 25 grams, Fiber 0 grams, Protein 76 grams, SaturatedFat 4 grams, Sodium 918 milligrams, Sugar 6 grams, TransFat 0 grams
SMOKED BLUEFISH PâTé
Bluefish is not a famous table fish; it is inexpensive and widely available, but you don't see it in restaurants often, even in this ravaged-ocean, sell-anything era. (Some states have issued advisories limiting its consumption, citing high levels of PCBs in the meat.) The knock on it is it's oily, it's "fishy." Its dark, compact meat is for cats, not fine, upstanding people like us. How untrue - and demonstrably so, as the following recipe will show! A fresh-caught bluefish of moderate weight, quickly cleaned and kept on ice, is as fine an eating fish as American waters produce. Alan Davidson, the British seafood don, says much the same in his indispensable "North Atlantic Seafood," albeit in a different accent: "It does not keep very well," reads Davidson's entry for Pomatomus saltatrix, "but, if bought and cooked with dispatch, offers firm flesh of an excellent taste." Bluefish, in short, is an excellent protein. Some words about what you're dealing with: dense meat with an off-white, almost gray hue, the pork shoulder of seafood. Bluefish lends itself to tough treatment: smoking, for instance, or slow-poaching in oil.
Provided by Sam Sifton
Categories appetizer
Time 25m
Yield Makes about 1 1/2 cups
Number Of Ingredients 16
Steps:
- To smoke bluefish: Build a small charcoal fire in one-third of a grill fitted with a lid. When the coals are covered with gray ash and the fire is at medium heat (you can hold your hand 5 inches above the coals for 3 to 4 seconds), add a handful of the wet hickory chips to the fire. Rub the fish with the olive oil and sprinkle generously with salt and pepper. Place the fish, flesh side down, on the grill directly over the coals. Cook, covered, for 4 minutes, then transfer to the side of the grill without coals. Cover the grill and cook until the fish is opaque all the way through, about 6 minutes more. Remove the fish and let cool completely.
- Make the pâté: Flake the bluefish into the bowl of a food processor, discarding the skin. Add the cream cheese, butter and Cognac and pulse to combine. Add the onions, the strained juice of half the lemon and a pinch each of salt and pepper, then pulse again to combine. The purée should straddle the consistency line between a pâté and a mousse. Season with hot pepper sauce and more lemon juice, salt and pepper to taste. Serve immediately or store in an airtight container for a day or two.
- Serve the cold pâté in ramekins or turn out onto plates, accompanied by crackers, sliced baguette or pumpernickel.
SMOKED BLUEFISH SPREAD
Steps:
- Scrape fish from skin if needed. Place fish in a food processor; pulse until finely chopped. Combine cream cheese, red onion, dill, lemon juice, sour cream, capers, horseradish and zest; gently stir in fish. Refrigerate, covered, until serving., Serve with crackers, vegetables and lemon wedges. If desired, top with additional red onion and dill.
Nutrition Facts : Calories 64 calories, Fat 5g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 209mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
Tips:
- Choose the freshest bluefish possible. Look for fish with bright, clear eyes, firm flesh, and a mild, briny smell.
- If you are unable to find fresh bluefish, you can use frozen fish. However, be sure to thaw the fish completely before smoking.
- Brine the bluefish for at least 30 minutes before smoking. This will help to add flavor and moisture to the fish.
- Use a smoking wood that is mild and fruity, such as apple or cherry wood.
- Smoke the bluefish at a low temperature (around 225 degrees Fahrenheit) for 1-2 hours, or until the fish is cooked through.
- Let the smoked bluefish cool slightly before serving.
Conclusion:
Hot smoked bluefish is a delicious and versatile dish that can be enjoyed in many different ways. It can be flaked and added to salads or sandwiches, or it can be served as a main course with roasted vegetables or a side of rice. No matter how you choose to enjoy it, hot smoked bluefish is sure to be a hit.
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