I began doing this when I was running my Que Sera Sarah specialty food shop on the island in the 1980’s. While the coronavirus pandemic has changed so much in our country and the world, and made birthday gatherings and holiday celebrations especially challenging, I’m happy to report that one cherished pastime it has not affected is my long-established habit of taking an hour or so beach break a few times a week throughout the summer. While dining in new york, I had a smoked trout pate that used cottage cheese as its main ingredient and was blown away by how well it stood up to the flavor of the smoked fish.This "Good Dish" column first appeared in the JInquirer and Mirror. Smoked bluefish can be eaten on its own, but the prefered method these days seems to be bluefish pate. The fish will be cooked in about an hour, but for the purposes of smoked bluefish we want to take that a little further and allow the fish to really soak up that smokey flavor. Drizzle a little maple syrup and your favorite spices on top of the filet and smoke them on low heat (150-200 degrees F) until the fish is dark and firm. Lightly salt the filet and let it rest in the refrigerator for an hour or two until a nice pellicle has formed (a thin film that allows the smoke to adhere to the fish). Rinse the fish with cold water and pat it dry with a paper towel. This will draw a considerable amount of water out of the filets. If you have one you can place a rack under the fish so the liquid drains away from the filets. Simple pack the fish in the cure and leave it covered in the refrigerator. Begin with a 50/50 salt and brown sugar cure for 5-6 hours. There are many smoking methods for fish, but I would like to share with you one of the simplest methods to get you started. Smoking is a great way to introduce people to bluefish. Bluefish fillets should not be red if they are handled correctly. With bluefish I like to bleed, gut, rinse and ice them before I get home. Bacteria is harbored in the gills and guts of any fish, so it is important to gut and rinse the fish before you filet it. The second reason to bleed and ice your fish as soon as possible is discoloration of the meat, and of course the fishy taste that is often associated with bluefish.
With big game fish like tuna some fishermen will let the fish rest on the side of the boat before it is killed to allow the acid to be metabolized. When fish fight, or are put under stress, there is a buildup of lactic acid in the flesh which can “cook” or “burn” the flesh if it is not metabolized. As a chef I am often asked what to do with a fresh catch, so I would like to share with you a simple recipe to make your catch into a crowd pleasing dish that is truly delicious.įirst things first, when you catch a bluefish make sure to bleed it immediately. Though they make excellent bait, I love to eat bluefish. My father in law, a life long fisherman from the cape, spent most of his life catching bluefish for lobster bait. For many years bluefish where considered by most to be practically inedible. Bluefish fight vigorously when you hook them up and they are an abundant and often underused resource here on Martha’s Vineyard.
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