Hot-Smoked Bluefish

Name: Hot-Smoked Bluefish
Total time: 4 h 15 min
Yield: 4 to 6 servings per fillet
Ingredients: 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

By Pierre Franey

Total Time: 4 hours 15 minutes, plus refrigeration
Rating: 4(7)
Comments: Read comments

Featured in: KITCHEN EQUIPMENT

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Ingredients

Yield:4 to 6 servings per fillet

4large bluefish fillets (about 1¼ pounds each) with skin and scales on
4tablespoons kosher salt
4tablespoons brown sugar
¼teaspoon paprika
Freshly ground pepper to taste
¼cup vegetable oil

Ingredient Substitution Guide

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Preparation

Step 1
Remove racks from smokehouse and prepare fire (see instructions).
Step 2
In a mixing bowl combine all the seasonings except the pepper.
Step 3
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.
Step 4
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.
Step 5
Serve chilled, sprinkled with lemon juice or accompanied by a mixture of sour cream, horseradish and a dash of tabasco.

Tip

Other fish that can be prepared this way include sturgeon, Spanish mackerel, mackerel, porgy, brook trout, lake trout. Small fish can be smoked whole. The smoked fish can easily be stored for two or three weeks in the refrigerator.