![]() It should flake easily and be uniformly white throughout. Poach the fish gently in simmering water until fully cooked. “While part of the tradition with this rather easy to make appetizer is hitting the striper grounds with dad in the morning before reuniting with the siblings that evening, dad’s striper dip recipe also works very well with bass fillets that have been in the freezer for a couple of months,” added Hutch, Jr.Ģ tablespoons chopped fresh parsley sprigs (optional) What’s become quite the culinary tradition around Hutchinson family parties between Thanksgiving and Christmas according to our New Jersey editor is his father’s striped bass dip. It can then be eaten as-is or chopped up and added to sour cream, horseradish and garlic for an excellent dip. I prefer my smoked fish at room temperature but you can refrigerate it. Once the fish is done smoking, set it aside to cool. Keep an eye on the fillets until they look done as over-smoking can ruin an otherwise good batch of fish. Plan to smoke the fillets for at least 2 hours for thinner fillets thicker fillets may take another 1 to 3 hours. ![]() ![]() This is one of the more difficult parts of the process for a novice smoker such as myself, but I quickly found out that slightly too little wood is far better than too much. Be careful not to add too much wood, but be sure to add enough to get a good smoke going. Choice of wood is up to you I use apple as it is mild enough not to be overpowering. Prepare your smoker (I use an electric smoker for ease of use.) and set it to 225 degrees. This process forms what is known as a pellicle and is important in the process. With my above noted brine timing, I leave them in the fridge overnight. Place the fillets on a cookie sheet and leave them in the refrigerator for several hours. Remove the fillets from the brine, wash with cold water and pat them dry. I usually do this first thing in the morning and remove in the evening, but allow for at least a six-hour soak. Place the fillets into the brine and let them soak for several hours. There are many ways to smoke fish, but this is what I have found works well for me.īegin by mixing all of the ingredients (except for the bluefish) in a large bowl until the sugar and salt are dissolved-this is your brine. That said, if you take the plunge and manage to somehow still land a few blues, the results are well worth it. I speak from experience here, so heed my warning. I’ve heard a lot of bluefish recipes over the years from soaking in mayonnaise before grilling to marinating on a cedar plank overnight and then throwing away the fish to eat the piece of wood, but for me there is simply no better bluefish preparation than smoking it! I will warn you, however, that if you purchase a smoker for the purpose of smoking bluefish in it then your bluefish catch rate will drop off to almost-zero. ![]() So if you’re looking to use up that vacuum-sealed fish in your freezer, or if you are lucky enough to get a few fresh fillets this month, here are several pallet-pleasing treats from us at The Fisherman. From the Feast of the Seven Fishes (Italy), Wigilia (Poland), Revellion (France), Julbord (Sweden), to the Festival of Lights, we as avid fishermen have the unique opportunity of providing a good piece of many of these meals ourselves during the holiday season.
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