![]() ![]() Smoked bluefish, lightly crumbled and added to the wet ingredients. The fillets were smoked until flaky but still slightly moist. The bluefish cooks slowly, soaking up mild flavors from the wood smoke. View photos, read reviews, and see ratings for Blue Fish Pate. The bluefish fillets set up to smoke on an infrared grill – fillets on the cold side, wood chips on the hot side. Blue Fish Pate at The Rose & Crown in Nantucket, MA. A couple 3-pound blues are the perfect size for smoking. It took about 30-45 minutes until the fish was cooked through. You can use a tinfoil pouch or a smoking box if you have a regular gas grill. I have an infrared grill, so adding smoke is as easy as dropping a few chips of apple wood into the grate on the hot side. The best Smoked Bluefish Pate I (98.8 kcal, 0.9 carbs) Ingredients: pound smoked bluefish 4 ounces mascarpone cheese 2 tablespoons lemon juice 1. ![]() Rub the grates with Canola oil so the fish won’t stick and season the fillets with a small amount of salt, pepper and cayenne. So instead of dragging out the dedicated smoker, I heat up the gas grill, then turn one side completely off and place the fillets on that side. The goal is to cook the fish and add some smoky flavor. Stir together shallot, lemon juice, and 1/4 teaspoon salt, then beat in cream cheese, bluefish, and 1/2 teaspoon pepper with a spoon until combined well. When it comes to smoking bluefish for dip, however, I prefer quick and easy, as the bluefish will be crumbled and mashed into the dip anyway. You can get pretty technical about smoking fish, with brines and rubs, even bastes and glazes, and smokers that ensure precise air flow and temperature. I highly recommend both of his catch-and-cook cookbooks, Cooking The Catch I and Cooking the Catch II, which read more like collections of essays than mere recipes. ![]() I hate being asked questions like, “What is the best way to smoke fish?” or “What is the best recipe for striped bass?” It is like being asked, “What is the best way to make love?” – a question that cannot be answered, though even the worst way is at least interesting. Here’s what I put in this weekend’s batch, best I can recall:Īs far as how to smoke the bluefish, I’ll quote Pops, who wrote in his November 2011 column: I also like to go with a cream cheese base but add some sour cream to thin the texture a bit and give it some tang. I like a lot of horseradish, a good squeeze of lemon juice, and some heat from hot sauce. As long as you combine flavors that taste good on their own, they will be made better with the addition of smoked bluefish.Įvery time I’ve made a batch of smoked bluefish dip, it has come out a little bit different, but I’ve settled on a few preferences. Pops has suggested capers and smoked paprika as a good flavor combination, and he has even been experimenting with mascarpone cheese as a base, with a TBS of Dijon mustard for flavor. Sour cream, chives and chopped red bell pepper tasted good and looked festive. There are 110 calories in serving of Smoked Bluefish Pate by Boston Smoked Fish Co from: Carbs 1g, Fat 7g, Protein 10g. This smoked bluefish pt mixes up in minutes in the food processor, and you can serve it more casually in a bowl to be spread on crackers or bread. Adding Worcestershire sauce to the pâté and substituting shallots for onions was good, as was scallions and sriracha sauce in the dip instead of parsley/garlic/horseradish. Smoked bluefish can be found at local fish markets or specialty markets, or you can also buy it online. I’ve also tried experimenting a bit with the flavors. Bluefish lends itself to tough treatment: smoking, for instance, or slow-poaching in oil.I’ve tried both recipes, and they are excellent. Some words about what you’re dealing with: dense meat with an off-white, almost gray hue, the pork shoulder of seafood. Alan Davidson, the British seafood don, says much the same in his indispensable “North Atlantic Seafood,” albeit in a different accent: “It does not keep very well,” reads Davidson’s entry for Pomatomus saltatrix, “but, if bought and cooked with dispatch, offers firm flesh of an excellent taste.” Bluefish, in short, is an excellent protein. How untrue - and demonstrably so, as the following recipe will show!Ī fresh-caught bluefish of moderate weight, quickly cleaned and kept on ice, is as fine an eating fish as American waters produce. (Some states have issued advisories limiting its consumption, citing high levels of PCBs in the meat.) The knock on it is it’s oily, it’s “fishy.” Its dark, compact meat is for cats, not fine, upstanding people like us. Bluefish is not a famous table fish it is inexpensive and widely available, but you don’t see it in restaurants often, even in this ravaged-ocean, sell-anything era. ![]()
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