Smoking bluefish how to#
Smoking bluefish skin#

For a large fish, remove the backbone and ribs, leaving 2 large fillets which you will probably want to cut into as many two inch fillets as you can.

Then, split the fish into two fillets by cutting through the ribs on one side of the backbone. After that, thoroughly rinse out the body cavity to remove all blood and kidney tissue. Then, remove the head, fins, tail and viscera. Simple steps for cleaning and preparing fresh caught fish are to first remove the scales with a knife's dull edge by scraping against the grain of the scales. If you've caught it yourself, you should keep it on ice/in the fridge until ready to prepare. You can skip this step if you've purchased your fish. You can also buy a good quality dry rub that's good for fish such as Old Bay. The Cajun dry rub, above, is fairly spicy but adds a nice kick to the mellow flavor of most fish. Mix up your dry rub if you're making your own. Allow to cool before placing fish in brine. Step Two: Prepare the brine and dry rub (dry rub optional).Ĭombine water, salt and sugar in a pot over low heat and mix until sugar and salt are dissolved. Skin-on is recommended just so that the fish holds together better (translation: you don't want to lose huge hunks of delicious fish in the smoker!).Īlso, you can smoke an entire fish if you like, but for larger fish like salmon, sea bass, etc, cutting them into fillets (2 inches is typical) allows you to check temperatures individually as thickness varies throughout each piece of fish. On the other hand, leaner fish tend to get tough and dry when smoked, so if you're unsure in your selection, ask the butcher at the meat counter. If you plan to purchase fish at your local market, you want fish with a pretty high fat content (see suggestions from list, above) so that you end up with a juicy, tender, flaky inside and crisp outside. Step by Step Instructions: Step One: Ingredients for smoked fish.Īlthough fish is the main ingredient, you will need to pick up a few other things at the store before your fishing trip. Let's get started! Ingredients For Smoked Fish:

One thing you really want to avoid is overcooking the fish! Instead, our goal for you is that you end up with a flavorful, flaky fish that practically melts in your mouth. We want you to have the best possible fish smoking experience, so we're getting very detailed.

Smoking bluefish how to#

The purpose of this tutorial is to give you step by step instruction on how to smoke fish.

Smoking bluefish skin#

If using a mixer, chunks of bluefish can be added and the mixing attachment will combine it evenly into the spread.Įnjoy with crackers or sliced veggies, schmeared on a toasted bagel with tomato, or scoop on top of a salad.As you expand your repertoire to include fish, your questions probably go along the lines of the following: 'What types of fish should I use? What fish should I stay away from? Should I use whole fish or fish fillets? How long to smoke fish fillets? What is good smoked fish seasoning? If I decide to cut fillets, what size should I cut them? Should I remove the fish's scales and/or skin before smoking? Should I brine or marinate the fish? How long should I smoke the fish? What kind of wood chips should I use?' Among the big variety of fish recipes, this one is relatively easy to follow but still with delicious results! Smoking fish fillets or a whole fish is up to you, just make sure to follow these guidelines. If making by hand, break the bluefish into very tiny pieces with two forks or dice up with a knife.īeat together whipped cream, worcestershire sauce, hot sauce, lemon juice, salt, pepper, and lemon zest.īreak up the smoked bluefish into small pieces or flakes. This can be prepared in a mixer or by hand. jalapeno, minced, with seeds removed (~1 big jalapeno) I hope you play around with the recipe so it suits your liking and share your tasty “dip” with others, especially those that have never had smoked fish dip before!ġ/4 c. Seasonings - salt, pepper, hot sauce, horseradish, onion powder, fresh herbs, and my favorite condiment - Worcestershire sauce! - can all help bring the flavor to the next level.Ĭrunchies - onions, celery, pickles, or my go to -jalapenos!- give the dip more texture. My pick is whipped cream cheese but others might like sour cream and mayo more! You can find smoked fish at your favorite seafood market, grocery store, or you can make it at home.Ī binder - a binder brings everything together. Smoked fish - bluefish, mackerel, trout, or any type of whitefish will do. Overall, here are the elements of a great smoked fish dip That something ended up being jalapenos, more lemon, more bluefish, and less cream cheese. Even though the recipes I was testing all had 5 stars reviews, I felt it was missing something. Let’s just say that smoked fish dip is highly customizable.