THE BLUEFISH WERE EATEN MANY WAYS THE LAST FEW DAYS (WATCH OUT MERCURY LEVELS) CEVICHE, FISH CAKES AND MY FAVORITE OF ALL HOT SMOKED OR KIPPERED.
BRINE OF SALT, BROWN SUGAR, BAY LEAF
AND PEPPERCORN
AND PEPPERCORN
APPLE BRANCHES PROVIDE THE SMOKE
PS MY FAVORITE RED WEBER (PICTURED ABOVE) BIT THE DUST THIS WEEKEND. HE WAS A TRUSTED AND BELOVED COMPANION AND WILL BE MISSED DEARLY.
7 comments:
Who woulda thought the Blue-fish would out smoke the Red-Weber. But what a way to go. Looks damn good
That smoked blue fish looks awesome. My trusty red Weber still has some life left, however missing handles and some rust have begun plaguing it. Why don't they make em in red anymore? I will hold on until it rusts out completely. What are you going to get to replace it?
bluefish never quite gets the love it deserves, but I'd take it over striper any day.
Kippered looks like a great method. Definitely going to give it a run. Looks like it would be good on a salad or a bagel with cream cheese. How long do you smoke and at what approximate temp?
freekin love bluefish. + cut into chunks and batter/fry. - garlic aoili. Could do that to cardboard and it would taste good too but hey...
SMOKED FOR ABOUT 45MIN HARD TO SAY TEMP...
AS FOR THE WEBER IT WAS TOO $ TO MAKE COLORS ANYMORE BECAUSE THE BASE COLOR IS BLACK AND THEY KEPT IT THAT WAY. I WILL RTY TO FIX IT BUT IT WILL ALWAYS BE REPLACED WITH ANOTHER WEBER. ALWAYS..
My heartfelt condolences go out to you and your family... May your memories be your comfort.
Bluefish is awesome fresh, like all oily fish fresh is the key. I might be wrong but I don't think mercury levels are as relevant as with longer lived top of foodchain species like big tuna, swordfish, shark, etc.
Webers rule, you can pimp that thing to get smoking temperatures lower, between 100 and 200 F, with firebricks or something like the Smokinator. Low and Slow, baby....
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