SMOKED FISH ( BRINE RECIPE AND SMOKING DIRECTIONS)
This is a long time family recipe that was recently shared with me. Looking for something different to do with fish? This is it! We usually plate this and allow everyone to serve themselves. Wonderful fresh off the smoker as well as COLD from the refrigerator as you would smoked salmon, regardless of they type of fish used. After smoking this will keep for about a week in the refrigerator. I do not care for oily types of fish done this way but many prefer them. I like to smoke whitefish, salmon, perch, or trout. Feel free to use any fish you prefer. Plan AHEAD! Need to brine for about 12 hours and smoke for about 6-8.
Provided by Mamas Kitchen Hope
Categories Lunch/Snacks
Time 6h20m
Yield 1 batch
Number Of Ingredients 4
Steps:
- Mix all ingredients very well until sugar is disolved.
- Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
- Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
- Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.
Nutrition Facts : Calories 557.6, Sodium 151014.9, Carbohydrate 143.9, Sugar 142.4, Protein 0.2
BASIC SMOKED FISH
Provided by Trish Hall
Categories dinner, main course
Time 12h20m
Yield About 1 1/2 pounds smoked fish
Number Of Ingredients 4
Steps:
- If using liquid brine, place the fish fillets in a ceramic, glass or stainless-steel (not aluminum) bowl with the brine. If using dry cure, rub each fillet top and bottom with the dry mixture and place in a ceramic, glass or stainless-steel (not aluminum) baking dish. Cover and refrigerate about 6 hours, or overnight.
- Remove fillets from bowl or dish and rinse them under running water quickly to remove surface salt. If using dry cure, do not rub off all the seasonings. Place fillets on a cake rack or raised grid surface that allows air to circulate beneath them. Leave to dry about 3 hours, or until a dry shiny surface forms.
- When fillets are sufficiently dry, build a charcoal fire, if necessary (it will take about 30 minutes for the charcoal to reach the desired state). If using wood chunks, let them soak in a bucket of water for half an hour. If using an electric smoker, turn it on just before using and place sawdust or wood shavings in the smoking pan.
- Place fillets on the smoker grid. Close vents, or place lid on smoker. Regulate vents, if possible, so that heat stays at around 110 to 120 degrees Fahrenheit. Leave the fish 1 to 2 hours or longer, checking periodically and, if possible, replenishing fuel or smoking medium as necessary. The fish will be done more quickly at higher temperatures. At temperatures of 175 to 200 degrees, for example, fish will be done in about 1 hour.
- Remove fillets from smoker when they are dry and yellowish in color. Serve immediately, or refrigerate and serve cold or as an ingredient in other recipes.
SMOKED FISH DIP
This recipe for smoked fish dip is world class, puts most others to shame, and is served in several prominent restaurants on the gulf coast of Florida. We used smoked whitefish, well boned, but any other smoked fish should work. Serve with crackers, lemon or lime wedges, and capers.
Provided by KPERKINS100
Categories Appetizers and Snacks Seafood
Time 15m
Yield 16
Number Of Ingredients 8
Steps:
- Place whitefish, mayonnaise, and sour cream in the bowl of a food processor. Season with Old Bay ™ seasoning, hot pepper sauce, Worcestershire sauce, liquid smoke, and cracked black pepper. Blend all ingredients until consistency reaches a spread.
Nutrition Facts : Calories 24.7 calories, Carbohydrate 1 g, Cholesterol 6.2 mg, Fat 0.3 g, Protein 4.2 g, SaturatedFat 0.1 g, Sodium 202 mg, Sugar 0.6 g
DOUBLE-SMOKED FISH CAKES
Made with smoked fish and smoked cheddar, these healthy and sophisticated fishcakes are sure to become a family favourite
Provided by Thane Prince
Categories Lunch, Supper
Time 50m
Number Of Ingredients 8
Steps:
- Boil the potatoes for 15 minutes until just tender. At the same time, put the smoked haddock in a deep frying pan, cover with boiling water and simmer for 2 minutes. Turn off the heat and leave to stand for 5 minutes. When the potatoes are done, drain them well and mash.
- Lift the fish from the water. When it's cool enough to touch, remove the skin and bones, then break the fish into medium-sized flakes.
- Put all the ingredients, except the flour and oil, in a large bowl. Season and mix well. The mixture should be quite light and may be a little sticky. Sprinkle the flour on a plate, divide the mixture into four and shape the fish cakes, coating them lightly with the flour. Put on a plate, cover with cling film and chill in the fridge for 20 minutes or until needed. (You can make them to this stage up to 24 hours ahead, or freeze them for up to a month.)
- To cook, heat the oil in a large heavy-bottomed frying pan, then put in the fish cakes, spacing them well apart. Fry for 5-6 minutes, then turn and cook the other side for about 4-5 minutes. (If you've frozen them, fry from frozen for up to 10 minutes longer.)
Nutrition Facts : Calories 315 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 1.98 milligram of sodium
BASIC FISH CURE (BBQ RUB)
This is a rub to use on fish prior to grilling or smoking. Recipe from Steven Raichlen's How to Grill cookbook. He says feel free to use different kinds of sugars such as white, turbinado or maple sugar instead of brown. He also says you can add any additional herb or spice you may fancy. Use 3/4 cup of rub per pound of fish.
Provided by januarybride
Categories Low Protein
Time 5m
Yield 1 1/2 cups, 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a small bowl with your fingers.
- If using as a seasoning, just sprinkle on the fish before grilling.
- If using as a true rub (which will season and start to cure the fish), sprinkle on the fish and rub with your fingers. Let sit for 2 hours up to a day in advance prior to grilling.
- NOTE: This rub will keep for at least 6 months if kept in an airtight jar away from heat and light.
Nutrition Facts : Calories 111.7, Fat 0.3, Sodium 7082.1, Carbohydrate 28, Fiber 0.4, Sugar 26.7, Protein 0.4
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THE BEST RECIPES USING SMOKED FISH - THE SPRUCE EATS
From thespruceeats.com
Occupation Freelance Food And Travel WriterPublished 2015-09-11Author Elaine Lemm
- Cullen Skink. Cullen is a small town in Northeast of Scotland and the home of one of Scotland’s most famous dishes, cullen skink. It is a hearty soup and traditionally made with Finnan haddock (smoked haddock), potatoes, and onions.
- Smoked Mackerel Fishcakes. Nutritious, tasty, and cheap to make, smoked mackerel fishcakes are an ideal dish. Mackerel is not only an economical fish to cook and eat, but since it is an oily fish it is also very healthy.
- Kedgeree. Though kedgeree is considered a traditional British food, this smoked fish dish actually originated in India. Kedgeree began its life as khichari, an Indian dish of rice and lentils, but slowly transformed into the current dish during the time of the British Raj.
- Smoked Haddock Chowder. Smoked haddock chowder is not dissimilar to a cullen skink, except flour and cream are used for thickening the soup instead of mashed potato.
- Smoked Salmon With Dill Sauce. What's an easier or more delicious starter than a plate of Scottish or Irish smoked salmon with a creamy dill sauce? Smoked salmon with dill sauce can be served as a lighter appetizer, or for the main course with boiled new potatoes.
- Creamed Leeks and Smoked Haddock. This comforting dish creamed leeks and smoked haddock can be made in two different ways—spooned over toast or baked as a casserole, where you simply layer ingredients in a baking dish, cover with breadcrumbs and butter, and bake until bubbling and golden brown.
- Smoked Fish Pate. Quick to prepare and ideal to make ahead, creamy smoked fish pate is the perfect appetizer to serve at your next party. Simply place the ingredients in the food processor and blend until smooth; refrigerate overnight and serve the next day with buttery crackers or cucumber slices.
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