Smoked Bluefish

ViennaJack

Smoked bluefish on the LBGE, just pulled for cooling. These were done roughly according to the recipe at http://www.stephencooks.com/2005/09/smoked_bluefish.html. I use brown sugar instead of white in the brine and add a tbsp of pickling spice, then brine all night long, dry for four hours, and smoke at 180 deg F dome for four hours.





Enjoy!

RastaEGG

Never smoked blue fish, we always let them go.

What would you compare it too?

ViennaJack

RastaEGG wrote:

Never smoked blue fish, we always let them go.

What would you compare it too?

Wow, good question! I'm not sure what I would compare it to - after brining and smoking the texture is firm and the flavor is very mild. It's definitely worth trying, especially if bluefish are easy to catch where you are (I have to buy mine at the fish market).

Even when just "baked" on the Egg, bluefish is excellent!

East Cobb Eggy

Is this the finished product or prior to the cook?

Greg

ViennaJack

East Cobb Eggy wrote:

Is this the finished product or prior to the cook?

Greg

Greg,

This is after smoking at 180 deg F for 4 hours.