Smoked Bluefish

[DamnFish]

Well I went out the other day and caught a decent sized Bluefish. I'm not a big fan but will eat what I catch.

I have wanted to try smoking a Bluefish and to my surprise - turned out yummy!

Recipe:
1) Brine the Fillet (Skin On) for 12-16 hours
2) Drain the Brine
3) Let sit in the fridge until the Brine starts to dry and the fillets are tacky to the touch (This lets the smoke get into the fish)
4) Smoke at 250 for 1.5 - 2 hours
5) Then drop the Temp to 160 and continue smoking for another 1.5 - 2 hours
Fillets should be firm but not dry

Brine:
1 cup sugar
1 cup salt
2 bay leaves
1 tbsp whole black pepper
3 tbsp soy sauce
2 quarts water
Bring to a simmer and let cool before adding the fillets

 

[cany]

Love smoked bluefish Dad always made it when we were kids I havent made it in a while

 

[jpd]

Love smoked bluefish Dad always made it when we were kids I havent made it in a while

I remember someone brought some on the CQ...only bluefish I've ever liked.

 

[CELLFISH]

Andrew Zimern, food show, had a restaurant onda east end, smoked bluefish turned into a pate’, served with pickled onions and toast… yum… cellie…

 

[Chinacat]

I’m pretty sure if you check the other threads in this secrion you’ll find there’s a guy that smokes alot of fish??

 

[BoatGuy]

Is there such a thing as "cold smoking"?

 

[cany]

Is there such a thing as "cold smoking"?

Yes there is I have never done it maybe @MakoMatt can chime in on it

 

[MakoMatt]

Yes there is I have never done it maybe @MakoMatt can chime in on it

Yes, cold smoking is a method used on some fish. Salmon is probably the most commonly cold smoked fish, but there are some others as well. We cold smoked them at approx. 27C which is approx. 80F

Since this particular thread is titled, “Smoked Bluefish” I would add that we did not use the cold smoke method for Bluefish.

 

[BoatGuy]

Yes, cold smoking is a method used on some fish. Salmon is probably the most commonly cold smoked fish, but there are some others as well. We cold smoked them at approx. 27C which is approx. 80F

Since this particular thread is titled, “Smoked Bluefish” I would add that we did not use the cold smoke method for Bluefish.

Thank you. I have a Weber bullet smoker. Usually do port butt (easiest), ribs, (slightly harder) and brisket (toughest)

What temperature do you smoke your bluefish? How long or what temperature?

What other fish can you smoke?

If too much info, recommend a book or video.

 

[Chinacat]

Thank you. I have a Weber bullet smoker. Usually do port butt (easiest), ribs, (slightly harder) and brisket (toughest)

What temperature do you smoke your bluefish? How long or what temperature?

What other fish can you smoke?

If too much info, recommend a book or video.

I smoke bluefish and porgies regularly
sometimes i'll do striped bass, fluke, or seabass.
salmon for special occasions.
I go low and slow. 225 for 4 hours or so

 

[BoatGuy]

Thank you!

Any other secrets you can share?

Do you brine? Recipe for the brine?
Seasoning?

If I'm asking for too many secrets....

 

[cany]

Thank you!

Any other secrets you can share?

Do you brine? Recipe for the brine?
Seasoning?

If I'm asking for too many secrets....

I use a standard bring of Kosher salt/sugar brine over night the fillets out of brine let sit until they get an icy glaze look to them then its time to smoke

 

[cany]

See if you can pick one of these up its a great book for smoking I have been using the one my Dad gave me he had it since I was a kid

 

[Chinacat]

My brine is kosher salt, brown sugar, water, dry white wine, a touch of soy sauce in a big cooler
If its a big batch its a standard size box of salt, same with brown sugar, while bottle if wine maybe 2 gallons water
Smaller batch is just a proportion eyeballed smaller version
I do a a short soak maybe 2-3 hours at most

 

[MakoMatt]

Thank you. I have a Weber bullet smoker. Usually do port butt (easiest), ribs, (slightly harder) and brisket (toughest)

What temperature do you smoke your bluefish? How long or what temperature?

What other fish can you smoke?

If too much info, recommend a book or video.

Sorry for the delay, have been out of the loop so to speak having cataract surgery. I can see again!! ?

Getting back to your questions, hot smoking Bluefish we used about 140-160 degree F. And that was for about 12 hours. I noticed someone mentioned hot smoking their fish at about 220 F. That’s not a “hot smoke“………. That’s cooking the fish. Water boils at less that that temp.

 

[Chinacat]

Sorry for the delay, have been out of the loop so to speak having cataract surgery. I can see again!! ?

Getting back to your questions, hot smoking Bluefish we used about 140-160 degree F. And that was for about 12 hours. I noticed someone mentioned hot smoking their fish at about 220 F. That’s not a “hot smoke“………. That’s cooking the fish. Water boils at less that that temp.

Hmmmm
In my old home made smoker I never had a thermometer and did it all by feel, look, etc.
My new toy electric smoker has a digital heat setting and I have no clue if its accurate or not.
I usually use smaller cocktails and even if I went low temp, after 12 hours those small fillets would be fish jerky

 

[Chinacat]

This batch I did today and just took out of the smoker came out awesome
Half of the fillets have fresh ground course pepper on them

 

[MakoMatt]

This batch I did today and just took out of the smoker came out awesome
Half of the fillets have fresh ground course pepper on them
View attachment 81156View attachment 81157View attachment 81158

What temperature did you smoke them at and for how long?

 

[Chinacat]

What temperature did you smoke them at and for how long?

I set it to 225 which is about as low as my smoker will go and still generate enough smoke. I usually go between 4-5 hours based on the size of the fish/fillets
Outside temps seem to affect it too so its never a 100% exactly the same everytime
The goal is to go low enuf with temp so the fish has time to smoke before it “cooks” too quick. My current smoker is electric and I dont put a thermometer in the smoker itself so I dont know how close to accurate the settings are

 

[Occh639]

This batch I did today and just took out of the smoker came out awesome
Half of the fillets have fresh ground course pepper on them
View attachment 81156View attachment 81157View attachment 81158

I was lucky enough to get to taste some of these.
As I was preparing the dip I couldn’t stop eating it
Best smoked bluefish that I ever had, hands down!