Smoked Bluefish Recipe

Started by backwoods, April 25, 2013, 10:52:35 PM

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backwoods

Here's a recipe I've been using for a few years that myself, friends and family have really enjoyed.

1 quart  water
1/4 cup kosher salt
1/4 cup soy sauce
1/4 cup sugar
2 tablespoons whole mustard seed
2 tablespoon whole peppercorns
3 crushed bay leaves

I scale the blue fish, then filet them. This recipe does like 4-6 filets but can be double easily. I mix all the ingredients up in a bowl then pour over the fish in a shallow dish or anything flat that all the fillets will be completely covered. I like a long brine like overnight but I'd say no less then 5 hours. The next morning I remove from the brine and lay them on the racks of my smoker (dont forget to spray racks with pam) skin side down and  let them dry for about 3-5 hours, this is the most important part to smoking any fish that u want to keep moist...unless u like fish jerky. U know when they are completely dried when they look shiney and feel tacky, this is called the pellicle and its basically a skin formed that helps keep the juices in the fish during the smoking process and keeps it moist.
Next I smoke for an hour over hickory at 200 degrees then I turn down my temperature to 150 for another 2 hours...so its about 3 or 4 total hours or until meat is moist and flakey. Place in a ziplock and put it in the fridge for up to a week or so.
I hope you enjoy it, I smoke fish and homemade sausages all year long, I made a monster smoker years ago and really enjoy doing it.

CRABBYCOOT

Thanks for sharing....that sounds like a good recipe. About the fridge part, are you saying age them up to a week before eating, or is that how long you can keep them in the fridge?  8)

flounderpounder

Mix that with some cream cheese and you have a hellava good dip !!
" I CAN SKIN A BUCK, I CAN RUN A TROT LINE A PA BOY CAN SURVIVE" 


"YOU CAN LOVE ME OR HATE ME, BUT WHEN YOU HATE ME, YOU LOVE TO HATE ME ";)

Skiff

Beer... The cause of, and solution to, all of life's problems

backwoods

Crabby I meant I store it in the fridge for that long, not really sure how long it takes to spoil but I usually eat it all by that point.
FP I'll try that dip!

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Ron

Blue Crab Advisor to the NJ Marine Fisheries Council

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phillyfireman

Sounds really good, so when you say "let them dry"  What temperature, if any do you have the smoker at ?

backwoods

I should of specified... I meant at room temp , I usually place them in my smoker unless its super hot out then ill dry them indoors. Some guys place them in the fridge too but I like outside with the smoker door open for a good draft, they dry nice and form a nice pellicle

IR Crabber

Pellicle = Wow that's a fancy Culinary term!!  It also helps the smoke adhere to the meat.  Do you cut out the blood line on the bluefish or leave it in?

JIMMYCRAB

Try leaving the scales on. You will never have a problem with them sticking to the grates and they don't dry out so easily. I dry cure mine with lots of black pepper and kosher salt, and a little Jack Daniel's. I dry them indoors in front of a fan. I do croaker fillets the same way. I also vacuum pack them and the moisture redistributes to the tail section which can get a little dry. There's another big  culinary term for you --- osmosis!!!
Smoked carp tastes just as good as smoked salmon .....when you don't have any smoked salmon.

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backwoods

Sounds good jimmy crab, everybody's got there own way. I don't cut the blood line out either, I just pick around it...I'm not fancy either or a culinary expert just a lineman for the power company that smokes a shitload of fish and my homemade sausage year long.

backwoods

Heres my smoker that's been nicknamed the "beast ".. Hope picture works (https://www.bluecrab.info/forum/proxy.php?request=http%3A%2F%2Fi95.photobucket.com%2Falbums%2Fl127%2Fgmbhorner%2F2011-10-21131944.jpg&hash=2d520d513d6754418f804dd82737e3acacfc9406)

backwoods

Sorry I can't figure out for the life of me how to post a pic from iPad or iPhone
http://i95.photobucket.com/albums/l127/gmbhorner/2011-10-21131944.jpg

crabbywaters

I wish i was a crab.

flounderpounder

" I CAN SKIN A BUCK, I CAN RUN A TROT LINE A PA BOY CAN SURVIVE" 


"YOU CAN LOVE ME OR HATE ME, BUT WHEN YOU HATE ME, YOU LOVE TO HATE ME ";)

A D V E R T I S E M E N T



jrccrab

They do have teeth, i can assure you of  that....oUTCH!

doomdealer

Quote from: jrccrab on April 29, 2013, 09:26:05 AM
They do have teeth, i can assure you of  that....oUTCH!

I saw a kid in OC acting like Bill Dance.  He tried to thumb hook a bluefish.  I guess I don't need to tell you how that ended up.

jrccrab

That's one mistake you make once in a lifetime...Second time shame on you/

Seanile

Quote from: doomdealer on April 29, 2013, 11:16:18 AM
I saw a kid in OC acting like Bill Dance.  He tried to thumb hook a bluefish.  I guess I don't need to tell you how that ended up.

Just ask this flattie how it feels .....
~ Bruce ~


If a man speaks at sea, where no woman can hear, is he still wrong?

CrabDog

Bruce, you sure you weren't so hungry you chopped his tail off yourself.......   :laugh: :laugh: :laugh:
MD / PA Line

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