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
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Rizbbe Ahmed
[email protected]I would definitely recommend this recipe to others.
Wilma Martin
[email protected]This is a great recipe for a special occasion.
Demelash Garza
[email protected]I've never smoked fish before, but this recipe made it easy.
Emma Bakhos
[email protected]This is a great recipe for a quick and easy meal.
toseefali rana
[email protected]I love this recipe! The fish is always moist and flavorful.
David Peterson
[email protected]This is my go-to recipe for smoked bluefish. It's always a crowd-pleaser.
Josseline Gonzalez
[email protected]I've made this dish several times and it's always a hit with my friends and family.
youcef Daroui
[email protected]This is a great recipe for beginners. It's easy to follow and the fish always turns out great.
Shahmeer Ali
[email protected]I love the smoky flavor of this dish. It's perfect for a summer cookout.
Lokesh Bhandari
[email protected]This recipe is a great way to use up leftover bluefish. I smoked a whole fish and then used the leftovers to make this dish. It was delicious!
sebi martinez
[email protected]I've been smoking fish for years and this is one of my favorite recipes. The bluefish is always moist and flavorful, and the smoky flavor is perfect.
Rumana Akter
[email protected]This was my first time smoking fish and it turned out great! The recipe was easy to follow and the fish was cooked perfectly.
Whitney Tillery
[email protected]I love this recipe! It's so easy to make and the fish always turns out perfect. I've even started experimenting with different types of wood chips to create different smoky flavors.
Lovelyn Chinenye
[email protected]This recipe is a keeper! I've made it twice now and it's always a success. The fish is moist and flavorful, and the smoky flavor is just right.
YourFavorite Hippie
[email protected]Absolutely delicious! The fish was cooked perfectly and the smoky flavor was amazing. I served it with a lemon-dill sauce and it was a hit with my family.