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Soon...
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Some tasty appetizers will be on hand...
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Smoked Blue Fish????
Posted from my iPhone/Mobile device |
Ayah.
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My brother makes a bluefish pate that is a crowd pleaser. That looks like a lifetime supplyto me.
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What kind of smoker it that? Looks sweet!
Posted from my iPhone/Mobile device |
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.
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Smoked blue fish. You can't beat that. They look great 😊😊😊
Posted from my iPhone/Mobile device |
Looks tasty. The pate' sounds good too.
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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.
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That looks delicious!! Ive been eating a lot of smoked lake trout from colorado... nothing compares:love:
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