In the spirit of the “Farm to Table” movement today this is my ocean to bagel. Here in the northeast we’ve had some great spring bluefish runs over the past few years. Below is a sample catch (last year pic) and a smoke of filets. Something I’ve learned recently is that I can freeze some of what gets smoked to use at a later date with little to no loss in taste. These were smoked back on the 7th and 2 of the 3 were frozen. In addition, this particular smoke also taught me a lesson on why folks opt to use a mat to smoke fish on as I lost the smallest filet through the grate opening (I’ll need to find them). Bluefish tastes great with cream cheese on a toasted bagel… makes the perfect “smear” (NY thing).
Ocean to Bagel
- Thread starter tomd8
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Durangosmoker
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That looks great! As for mats, just do a search for grilling mats and you should find them, or ask at any store that sells grilling supplies. Alternatively, before I got mats, I used to use wire cooling racks for baking. Just lay the cooling rack directly on top of the smoker rack, with the wires perpendicular to each other, thereby creating squares less than 1 inch per side. Then lay your fillets on top of both racks, and the fish should stay where you want it (but yes, more things to clean afterward).
Thank you for the responses.
Terry - If it helps here is the approach I used:
Brine:
6 cups water (16 TBS/cup)
5.5 tbs of non-iodized salt - Stir until salt is dissolved.
1/8 cup of brown sugar (2 TBS)
1/8 cup White sugar (2 TBS)
1/8 cup Dark molasses (2 TBS)
1/2 tsp of Garlic powder
1/2 tsp of Onion powder
1/8 cup of soy sauce (2 TBS)
2 tsp Frank’s Hot Sauce….I added a bit more to taste
2 or 3 crushed dry bay leaves
1/8 tsp cayenne pepper
2 TSB Worcestershire (more to taste)
Brine 5-6 hrs
Dry: dry off fillets and set out in fridge to form pellicle overnight
Light sprinkle Cajun Spice prior to smoke.
Smoke: Set smoker to 175 and use 1.75 - 2.0 oz hickory & pecan chips 50/50…use foil boat with 4 holes on each side. Place on 2nd rack skin down.
Lay fish out on rack for 10 minutes in kitchen
Smoke 4-5 hrs depending how dry you like your fish. I lean towards 5 hours since I like them drier and not wet.
Terry - If it helps here is the approach I used:
Brine:
6 cups water (16 TBS/cup)
5.5 tbs of non-iodized salt - Stir until salt is dissolved.
1/8 cup of brown sugar (2 TBS)
1/8 cup White sugar (2 TBS)
1/8 cup Dark molasses (2 TBS)
1/2 tsp of Garlic powder
1/2 tsp of Onion powder
1/8 cup of soy sauce (2 TBS)
2 tsp Frank’s Hot Sauce….I added a bit more to taste
2 or 3 crushed dry bay leaves
1/8 tsp cayenne pepper
2 TSB Worcestershire (more to taste)
Brine 5-6 hrs
Dry: dry off fillets and set out in fridge to form pellicle overnight
Light sprinkle Cajun Spice prior to smoke.
Smoke: Set smoker to 175 and use 1.75 - 2.0 oz hickory & pecan chips 50/50…use foil boat with 4 holes on each side. Place on 2nd rack skin down.
Lay fish out on rack for 10 minutes in kitchen
Smoke 4-5 hrs depending how dry you like your fish. I lean towards 5 hours since I like them drier and not wet.
Hi Cote - Funny you mention that. I just smoked my last batch of bluefish that I had frozen and once smoked but still warm I coated with maple syrup thinned with some water. I've done that on some of my smoked salmon.
BTW, I adjusted the recipe above to be a bit more accurate on the salt. After mixing the water and salt I usually use an old school salt water aquarium water tester for salinity. If I need a bit more water for a batch I can easily adjust the salt. I shoot for between 40 and 44 ppt (high end of the aquarium meter).
BTW, I adjusted the recipe above to be a bit more accurate on the salt. After mixing the water and salt I usually use an old school salt water aquarium water tester for salinity. If I need a bit more water for a batch I can easily adjust the salt. I shoot for between 40 and 44 ppt (high end of the aquarium meter).
It’s been a while since I posted. This is a continuation of my “Ocean To Bagel” post. Once again we had a good run of bluefish this past spring. I was fortunate to catch 4 between 8-12lbs. I scaled and fileted them all leaving the skin on. I did my usual brine but this time I smoked for less time resulting in a very moist fish. In addition to that change, I’ve been making salad using either straight mayo or following a smoked whitefish salad recipe that I found online (mayo, sour cream, chopped celery & scallion and some lemon juice). Below is a pic of a quick lunch, bluefish salad on an everything bagel topped with some pickled onions. I have to say it was very good. PS – getting ready for the 4th….smoking some ribs and chicken…enjoy and have a safe 4th.
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