Smoked Bluefish changes the game for all of the culinary Bluefish haters. This recipe will take someone repulsed by this oily "fishy" fish and convert them into a regular consumer.
Brine:
- 3 cups water
- ¾ cup brown sugar
- ¾ cup sea salt
- ½ cup maple syrup
- Healthy portion of old bay
- Black Pepper
- Lemon Zest (lemon juice will cook it)
Fish Prep:
- Cut out blood lines
- Leave in brine for 12-24 hours
- Take fish out of brine and pat dry and let fillets rest for 1-2 hours (refrigerated if possible)
- Add maple syrup, old bay & brown sugar to fillets right before smoke
Smoking:
- Prep smoker for 200-225 degrees
- Use apple or cherry wood
- Add water pan to bottom of smoker
- Optional - add a maple syrup and brown sugar for glaze halfway through the smoke
- Smoke for 2-4 hours, until internal temp around 140-145 degrees
- Fillets should have a deep smokey color and be firm to touch but not completely dry
- Allow fish to completely cool before vacuum sealing
Pate:
- 6 ounces cream cheese, softened
- Few dashes of Worcestershire sauce
- Half a lemon juice
- Small bunch of chopped Italian Parsley
- Half a Red Onion, fine chopped
- Few dashes hot sauce
- Small bunch of minced chives
- Maple Syrup
- Brown Sugar
- Old bay
- 1 pound skinless, boneless smoked bluefish
- Toasts or crackers for serving