Author Topic: Bluefish Smokin' Brine. And Pate, of sorts.  (Read 2703 times)

Offline KenB

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Bluefish Smokin' Brine. And Pate, of sorts.
« on: September 08, 2008, 11:58:53 AM »
KenB Regular Brine

enough lemon juice to get the salt and sugar into solution (~3/4 cup)
1 cup of brown sugar
2 cups of regular sugar
2 cups of salt
1 or 1.5 gallon of water
"some" kikkoman soy sauce for color. (~1/4 cup)
- I have found that starting with the lemon juice and then using hot or boiling water speeds up the mixing, but you have to cool it before brining
- Brine fillets either overnight in fridge or for 4-5 hours @ room temp. Smaller fillet seem to brine a lot faster (until the edges look a little "cooked")
- Smoke over chips for 2-4 hours.

My original plan was to take the brine premixed fishing with me, in a bucket. After catching a few bluefish, I would fillet them, dunk the fillets in brine, and then put the racks in my lobster pots.

While the smoked fish is pretty good on it's own, I have had good luck with mixing it 1:1 with cream cheese, into a Pate, of sorts.  Good on toast or crackers.
best,
KenB

"HOW CHEAPLY CAN A TOLMAN SKIFF BE BUILT AND JUST HOW  MUCH IS SACRIFICED IF COST IS THE PRIME MOVER?"
- Bruce Armstrong   

"I can tell you that either a nice BFT or a big YFT is an absolute riot on a Tolman. The boat is so light it's like the old man and the sea..."
- Dave Nolan (RIP)