Some tasty appetizers will be on hand...

Smoked Blue Fish????
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Ayah.

My brother makes a bluefish pate that is a crowd pleaser. That looks like a lifetime supplyto me.

What kind of smoker it that? Looks sweet!
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When I make it I make a full load. Vacuum pack it and freeze it and it will last for the summer easy. I took my son out to horseshoe shoal and loaded up on 6# blues on light tackle just for this reason. Bled and iced, then brine, dry and smoke. photo was post brine during drying phase...need that pellicle that is the key to a good smoke.
It is a Bradley smoker. I like it because you can control the heat and smoke precisely. I have had it for about 6 or 7 years. All SS. It has held up OK and the customer support is very good ( I called them up and told them I was having a minor problem with the smoker element and they sent me a new unit). I think this is as close as you can get to a commercial quality smoker without spending a fortune. It is really designed for salmon. It is made in Canada and everything they include with it is about smoking salmon.

Try mixing some sugar with the salt when you make the brine. My son used to dry rub the fillets with sugar and salt before he smoked them.

Smoked blue fish. You can't beat that. They look great 😊😊😊
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Looks tasty. The pate' sounds good too.

I typically use a liquid brine of kosher salt, brown sugar and a number of spices. In one of my smoking cookbooks I found a brine recipe that uses spiced Rum....This is next on the list.

That looks delicious!! Ive been eating a lot of smoked lake trout from colorado... nothing compares:love: