12/21/2023 0 Comments Bluefish pate![]() That dry, sticky surface is called a “pellicle,” and it is formed by proteins on the surface of the fish as they are exposed to air. If you’re squeamish about leaving the fish out that long, make room in the refrigerator for the racks and dry them in there. It will take at least three hours, but if it’s a damp day it can take five hours or more. Allow the fish to dry for several hours, until the surface of the fish is dry and feels a bit tacky to the touch. When you take the fish out of the brine, place the fillets on a metal rack set above a few layers of newspapers. And so, the next step is as important as the brine. Smoke doesn’t like to stick to wet surfaces, and the heat of the smoker can drive moisture out of the fish. You should leave the fish in the brine for at least four hours, but it’s okay to let it go longer (even a couple of days if you’re not going to get to it right away - the brine is a great preservative also.) Just remember that the longer you leave it in the brine, the saltier it may be. ![]() It adds to and enhances the flavor, of course, but it also helps the fish to retain moisture during the smoking process. Cover and refrigerate while brining - a minimum of four hours.īrining the bluefish is important. Pour over the bluefish to cover in a shallow pan and add the bay leaves, mustard seed, and peppercorns. Add the salt and sugar and stir or shake to dissolve completely. You can make as much as you’ll need to completely cover the fish - I usually make it by the quart:Ĭombine the water and soy sauce. Here is mine-simple and elegant.Start by making a brine. ![]() It's a Nantucket tradition and everyone has a slightly different variation. Here is my recipe for smoked bluefish pate. Thank goodness for that! As far as I am concerned smoked bluefish is the one and only way to eat them. Luckily, a friend of the family offered to fix them up by smoking the fillets in a backyard smoker. I long ago lost interest in trying to make those little buggers palatable with just basic ingredients and a grill, but they brought a few home anyway. ![]() Last week during our annual week on Cape Cod, the fishermen in our family caught some bluefish on their chartered fishing trip. I have a week and a half left of this glorious season and intend to enjoy it. I'm gathering my wits and brainstorming new menus.but not too much yet, don't worry. In a few weeks I might just start getting bored so maybe the promise of fall isn't necessarily a bad thing. It has been a season of relaxing, organizing, and regrouping a bit from a very busy few months previous. We have a wedding in the Hudson Valley the following weekend, then Poof! Summer will be over in the blink of an eye. On Thursday, I will have my annual trek to Coney Island. As far as local fun goes, I have sunbathed on Rockaway Beach, picnic-ed in McCarren Park many times, tinkered at flea markets, and eaten my way through farmer's markets. It has been a fun one and a very busy one, too! Since June, I have made it to Los Angeles, Atlantic City, the Ozark mountains/Tablerock Lake in Missouri, and spent a week on Cape Cod. As usual, I don't feel like I have accomplished as much as I would like, nor do I feel like I have done all the summer-y fun activities that I had dreamed of for all those long, cold months. Well, the dog days of summer are upon us.
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