Phillip Schulzs Brine Cure For Smoked Bluefish Recipes

Steps:

• To smoke bluefish: Build a small charcoal fire in one-third of a grill fitted with a lid. When the coals are covered with gray ash and the fire is at medium heat (you can hold your hand 5 inches above the coals for 3 to 4 seconds), add a handful of the wet hickory chips to the fire. Rub the fish with the olive oil and sprinkle generously with salt and pepper. Place the fish, flesh side down, on the grill directly over the coals. Cook, covered, for 4 minutes, then transfer to the side of the grill without coals. Cover the grill and cook until the fish is opaque all the way through, about 6 minutes more. Remove the fish and let cool completely.
• Make the pâté: Flake the bluefish into the bowl of a food processor, discarding the skin. Add the cream cheese, butter and Cognac and pulse to combine. Add the onions, the strained juice of half the lemon and a pinch each of salt and pepper, then pulse again to combine. The purée should straddle the consistency line between a pâté and a mousse. Season with hot pepper sauce and more lemon juice, salt and pepper to taste. Serve immediately or store in an airtight container for a day or two.
• Serve the cold pâté in ramekins or turn out onto plates, accompanied by crackers, sliced baguette or pumpernickel.

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.

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.

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.