Smoked Bluefish

[Chinacat]

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!

 

[gmmiller]

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
View attachment 65485

can you share the jerky recipe from the electric smoker book

 

[gmmiller]

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
View attachment 65485

Can you share the game jerky recipe from the electric smoker book?

 

[cany]

Can you share the game jerky recipe from the electric smoker book?

Sure

 

[Crabman]

I can't wait to try smoking bluefish. Thanks Damnfish, this is just what I needed. I'm totally new to this and I have had smoked bluefish and smoked bluefish dip. Both were delicious. Your recipe is simple and easy to follow.

Chaincat, those fillets look awesome. Nice work.

Tomorrow will be my first try with my new smoker. I'm doing two racks of ribs as suggested by Longcast.

 

[Occh639]

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
View attachment 65485

A lot of people have this smoker and love it.
I’m sure you will too

 

[Occh639]

I am definitely a novice at smoking ,but these were some bluefish and Stripers that came out pretty good . I turned it into even better dip.
Of course I ruined my first dip without too much damn Dill!
I was so traumatized , I never incorporated it into my smoked fish dip again.
Hey Chinacat, beat ya to it

 

[cany]

A lot of people have this smoker and love it.
I’m sure you will too

I have been using one for over 40yrs

 

[Crabman]

Occh. Those look delicious. I can't wait to try smoking some spring time bluefish and hopefully have results like that. Heck, I can't wait for spring. This winter sucked with all the wind. At least for me it did.

 

[Chinacat]

I can’t wait to get some early season porgies and bluefish and do some smoking with you Occh!!!!
Hold the dill of course
The general gonna have to come out and visit us

 

[Occh639]

Occh. Those look delicious. I can't wait to try smoking some spring time bluefish and hopefully have results like that. Heck, I can't wait for spring. This winter sucked with all the wind. At least for me it did.

Thank you Sir! Bluefish dip is one of my favorite things to snack on with some crackers.
I am definitely going to target them far more than I have done in the past

 

[Occh639]

I can’t wait to get some early season porgies and bluefish and do some smoking with you Occh!!!!
Hold the dill of course
The general gonna have to come out and visit us

Oh hell yeah, a smoke party !
Fish that is!
Well, if you are into the leafy variety, to each their own

 

[Snapprhead27]

When you drain the brine, do you put the filet on like a wire rack in the fridge to dry?

 

[cany]

When you drain the brine, do you put the filet on like a wire rack in the fridge to dry?

I put it on a plate until it gets the icy glaze look to it theres a name for it I forget what its called

 

[Snapprhead27]

I put it on a plate until it gets the icy glaze look to it theres a name for it I forget what its called

Thanks, wasn't sure about the residual brine

 

[Chinacat]

When you drain the brine, do you put the filet on like a wire rack in the fridge to dry?

Thanks, wasn't sure about the residual brine

Matt-
I’ve been smoking fish since 30+ years and have a totally different approach with the brine
I do a quick simple cold brine
It consists of kosher salt, brown sugar, dry rhine wine wine and water
Only recently have I started adding soy sauce and garlic powder
I’ve been doing it for so long & do it by eye and dont measure
I leave skin and scales on regardless of the fish whether its porgy, bluefish or bass
I never brine for more than an hour or 2 as that is just unnecessarily over soaking the meat and increasing the smoking time
I do it in a big cooler and take the fillets right out of the cooler and onto the smoker skin/scales side down on the witecrack
No drying or patting down the fillets

 

[Snapprhead27]

Matt-
I’ve been smoking fish since 30+ years and have a totally different approach with the brine
I do a quick simple cold brine
It consists of kosher salt, brown sugar, dry rhine wine wine and water
Only recently have I started adding soy sauce and garlic powder
I’ve been doing it for so long & do it by eye and dont measure
I leave skin and scales on regardless of the fish whether its porgy, bluefish or bass
I never brine for more than an hour or 2 as that is just unnecessarily over soaking the meat and increasing the smoking time
I do it in a big cooler and take the fillets right out of the cooler and onto the smoker skin/scales side down on the witecrack
No drying or patting down the fillets

Thanks, now that I have a smoker I want to try it out.

 

[Chinacat]

Mainly bluefish and 2 pieces of bass
Some with course ground pepper and some without

 

[longcast]

Mainly bluefish and 2 pieces of bass
Some with course ground pepper and some without
View attachment 101389

That looks fantastic!!!

 

[Chinacat]

That looks fantastic!!!

Thanks
It tastes as good as it looks
I made a quick bowl of what I call the “simple dip” version and it got devoured