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Smoked Bluefish Fillets Tasty Recipe.
Bluefish should be eaten very fresh. Look for flesh with a deep, rich color with a firm texture. Bluefish soft-textured, moist flesh is dark and has a high oil content, making it quick to spoil. When concentrated, fish oils can create a strong fishy flavor. Bring the kosher salt, water, and herbs to a boil, simmer five minutes, then let cool. Pour brining mixture over the fish in a glass or stainless steel container, and refrigerate for one hour. Drain and pat dry with a paper towel before cooking. This will improve the texture of bluefish and will lighten the flavor as well as retain the oils that confer the full health benefits associated with eating fish.
Smoked Bluefish Recipe - Recipe for Bluefish fillets brined in salt, sugar, soy sauce, bay leaves, garlic, onion, dill and smoked on mesquite, hickory or apple wood.
Ingredients:
- 4 fresh Bluefish fillets (5 to 7 lb)
- 1/2 cup kosher non-iodized salt
- 3/4 cup brown sugar
- 1/4 cup soy sauce
- 2 bay leaves
- 4 gloves garlic, chopped
- 1 onion, chopped
- 2 sprigs fresh dill, chopped
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Serves/Makes: 6 - 8
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How to Smoked Bluefish Fillets:
- Put salt, sugar, soy sauce, bay leaves, garlic, onion and dill in 2 qts water in a glass, porcelain or plastic container and mix brine well.
- Stir for about 10 minutes to dissolve the salt and sugar completely.
- Put the fish in the brine and refrigerate for about 2 hours.
- Remove the fish, rinse, pat dry and lay out, skin side down for about 4 hours until a skin ("pellicule") forms on the surface of the fillets.
- Smoke on mesquite, hickory or apple wood, skin side down in a smoker at about 190ºF for 2 - 4 hours. The length of time to smoke will vary with the size of the fish and the temp of your smoker.
- The fish should be honey-brown and still visibly moist when done.
Notes:
The quality of the flesh, and thus its flavor, is the best if the bluefish is gutted and iced as soon as possible after capture. Remove the dark, oily strip that runs down its center before cooking to avoid a fishy taste.
This recipe for Smoked Bluefish Fillets serves/makes: 6 - 8. It is delicious, simple, and very affordable dish.
Main Ingredient: Bluefish
Preparation Method: Smoked
Cuisine: American
How to clean Bluefish:
Scale the fish by placing it in the sink under cold running water. Grasp the fish firmly by the gills and scrape off scales with a fish scaler or small, dull knife. Using short strokes, work from the tail to the head.
How to fillet Bluefish:
Blues have small scales and soft flesh, making them easy to fillet. With the bluefish lying on its side, insert the sharp knife behind the gills, and cut in an arc down to just above the backbone. Continue cutting parallel to the backbone toward the tail. Bring the knife up at the tail and remove the fillet. To skin the fillet, place it on a board, skin side down. Run a thin, sharp knife along the fillet between the flesh and the skin. Using fish pliers, pull out the pin bones.
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Bluefish Recepies
Fish Recepies
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