Smoked BluefishSmoking bluefish not only seems to diminish the "fishy" flavor, it also infuses the fish with all of the savory scents and taste of the chips you use. Also, dry rubs can be used to add the the enjoyment of the dish. We carry Smokehouse® Dry rubs that work great or you can come up with your own. After you've cleaned and filleted your catch, store overnight in bowl with a brine or saltwater mixture. Not too salty as it will "cook" the fish. (Hint: some people prefer using a little salted milk instead of water for their soak). The next day, towel dry your bluefish and you are ready to smoke. Follow the directions on your smoker for cooking times. A couple of hours should be plenty. [caption id="attachment_785" align="alignright" width="534"] Snapper Blues are not only fun to catch, but not being as "fishy" as the adult fish, make a very tasty meal. Picture are a "mess" of snapper blues cleaned, smoking and ready for the table.[/caption] Snapper Blues, or juvenile bluefish start showing up later in the summer and run into the fall. They are a load of fun to catch and will hit just about any small lure you can throw at them. They are a favorite for kids as they can be caught at just about any of the town docks or boat ramps. Most of the estuaries and saltwater ponds will produce them. The other great thing about them is that you can catch a bucket full which can feed the whole family. The easiest preparation is to have them cleaned, de-headed, rolled in cornmeal and pan fried; or you can season them up with a little dry rub and throw them on the smoker for a few hours.
Simeon's Bluefish PatéNow that you've smoked your bluefish, here's another great serving recommendation.
- 1 pound smoked bluefish (skin and bones removed)
- 1 pound cream cheese, softened
- ½ stick unsalted buttered, softened
- ½ cup finely chopped onion
- 2 cloves garlic, Finley diced
- ¼ cup brandy
- 1 tablespoon old bay seasoning
- 3tablespoons fresh lemon juice
- ¼ cup fresh chives, finely chopped
- 2 teaspoons freshly ground pepper
Place all ingredients in Kitchen-Aid® mixing bowl and insert paddle mixer. Mix on low speed until well mixed. You can use a food processor but on the pulse setting so as to not over mix. Cover and refrigerate at least 2 hours. Serve on a bed of romaine lettuce on a nice serving platter with, sliced. Red onions, capers, cornichons, sundried tomatoes, and toasted French baguette