HOT-SMOKED BLUEFISH

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Hot-Smoked Bluefish image

Provided by Pierre Franey

Categories     dinner, main course

Time 4h15m

Yield 4 to 6 servings per fillet

Number Of Ingredients 6

4 large bluefish fillets (about 1 1/4 pounds each) with skin and scales on
4 tablespoons kosher salt
4 tablespoons brown sugar
1/4 teaspoon paprika
Freshly ground pepper to taste
1/4 cup vegetable oil

Steps:

  • Remove racks from smokehouse and prepare fire (see instructions).
  • In a mixing bowl combine all the seasonings except the pepper.
  • Brush rack lightly with oil and place fish on the rack, skin side down. (The skin and scales must be left on because they will help hold the fish together, but they are not to be eaten.) Sprinkle fillets liberally with seasoning mixture, about two tablespoons for each fillet. Using a soft-bristled brush, apply the oil to each fillet, thoroughly moistening fish and seasonings. Sprinkle generously with freshly ground pepper.
  • Place fish in smokehouse at 160 degrees. After about one-half hour allow temperature to drop to 150 degrees, and then check smokehouse regularly to be sure that the temperature is maintained, at least within the range of 140 to 160 degrees. Smoke for three hours. Then add wood to the fire and bring temperature up to about 200 degrees. Smoke one-half hour longer.
  • Serve chilled, sprinkled with lemon juice or accompanied by a mixture of sour cream, horseradish and a dash of tabasco.

Nutrition Facts : @context http, Calories 577, UnsaturatedFat 19 grams, Carbohydrate 7 grams, Fat 25 grams, Fiber 0 grams, Protein 76 grams, SaturatedFat 4 grams, Sodium 918 milligrams, Sugar 6 grams, TransFat 0 grams

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