Bluefish

[Guest]

It's been a while - problem is, I've learned so much, I can wing it on my own with great success. But then someone asked me about smoking bluefish, and I'm back looking for that Virtual Bullet Wisdom...
I'm not overly familiar with the species, but I've found out they're quite oily (salmon-like, but more so) and the filets or steaks are about 1-1.5 inches thick, about 4 pounds total, and I believe the skin is off. First question - should they be smoked? (you say, shouldn't everything be smoked?...) If so, how long in the smoker, what temps, other methods involved, wood(s) used, marinades, bastes, length of time, which grate, and what's the end result like? Also, does anybody know of problems with the fish being frozen prior to the smoke? How long can fish be frozen before it degrades so significantly that smoking won't save it?? Thanks in advance - I'll be back later, as I've been enlisted to cook a couple of whole hogs soon.

BeerBoy

 

[Guest]

I can't tell you how to smoke it, but I do remember having smoked bluefish at a restaurant. It was fantastic, probably the best smoked fish I've had.

That was many years ago, so I might be wrong on the following facts. As I recall it was served cold as an appetizer. I don't think it was cold-smoked, though. It was low on moisture, so they probably cooked it a while. They served it with some kind of sauce on the side, which was kinda like ranch dressing.

I hope this helps; maybe others have experience with this fish, or can dig up a recipe.

--Mickey

 

[Rita Y]

Hi David,

Here's a recipe I gleaned from "Sublime Smoke." Hopefully it will give you something to go by. For this one, you'll have to plan several days ahead. A reminder which you probably already know: bluefish is highly perishable, so be sure to keep it well chilled until you're ready to cook it.

Good luck,
Rita

Escab?che Bluefish

Makes 6 servings. In Latino escab?che creations, fish is usually fried before it's pickled in a spicy vinegar mixture. In this version, we smoke the fish instead, using an assertive, oily-fleshed bluefish, which stands up well to the robust combination of flavors. Alternative fish for the dish include kingfish, sometimes call king mackerel, and milder-flavored mahi-mahi.

Four 8-ounce bluefish fillets or other firm fish fillets
Olive oil
Coarse salt and fresh-ground black pepper

1 large onion, sliced thin
1/2 medium green bell pepper, sliced thin
1/2 cup sliced pimiento-stuffed green olives, plus 1 tablespoon of brine from the jar
1 fresh or pickled jalape?o or serrano chile, minced
3 garlic cloves, minced
1/2 cup plus 2 tablespoons dry white wine
1/2 cup white vinegar
1/2 cup olive oil
1 1/2 teaspoons cumin seeds (preferably not ground)
1/4 teaspoon salt

One or 2 days before you plan to serve the escab?che, smoke the fish. Lightly coat the fillets with oil. Sprinkle them liberally with salt and pepper. Wrap the fish in plastic and let them sit at room temperature for 30 minutes.

Bring your smoker to its appropriate cooking temperature.

Transfer the fish to the smoker. Smoke it until opaque and cooked through, about 1 to 1 1/4 hours at a temperature of 225?F to 250?F.

For pickling the fish, select a nonreactive dish that will hold the fish flat in 2 or 4 layers. Between the fish arrange equal portions of the onion, bell peppers, olives, jalape?o, and garlic. In a bowl, stir together the olive brine, wine, vinegar, oil, cumin, and salt, and pour the liquid over the fish mixture. Refrigerate the escab?che covered for 1 or 2 days.

Drain the fish and serve at cool room temperature, accompanied with some of the onion, peppers, and olives.

Serving Suggestion: We like the tangy fish with black beans and a creamy vanilla-scented dessert such as flan or cheesecake.

Source: Cheryl Alters Jamison & Bill Jamison, "Sublime Smoke," p. 298.

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The Jamisons also mention that "Our recipes rarely call for commercial marinades, but we're happy to make an exception for Lawry's Mesquite with Lime Juice Marinade?..The sauce works great with many smoked fish dishes." (p. 217)

Phillip Stephen Schulz, in "Cooking with Fire and Smoke," (p. 215) says, "?.if the bone and encircling dark meat of a bluefish steak has not been removed, do not hesitate to ask your fishmonger to do it. The dark flesh is the 'bitter' part of a bluefish that most diners object to. Ginger and soy, incidentally, complement this fish immeasurably."
He includes several recipes for bluefish, but these call for grilling the fish.