![]() Foster recently used it in a new-school fish dip experiment, replacing the typical cream cheese or mayo with Greek yogurt and a bit of buttermilk. "We have so many great smoked fish options right now," Foster said, citing canned smoked trout available at some Trader Joe's stores, which not only has a longer shelf life but also spares a home cook the tedium of peeling off skin and picking bones. She gracefully declined to give specifics but said it includes a bit of tomato and a splash of red wine, a twist on a Scottish friend's salmon pate that incorporates whiskey.Įven in landlocked states, smoked fish dips are popular, says Sara Foster, author of "Sara Foster's Southern Kitchen" and owner of Foster's Market in Durham, N.C. 1 pound smoked bluefish fillets or flaked smoked trout 3/4 cup finely chopped red onion 1/4 cup snipped fresh dill 2 tablespoons grated lemon zest 2. Evelyn Roughton, who co-founded the Crown 37 years ago, developed the recipe in 1987 for the wedding of a catfish farmer's daughter. In Mississippi, the Crown Restaurant does brisk mail-order traffic in its smoked catfish pate, with a cream cheese base. I have made this with cold-smoked salmon, but I prefer it with hot-smoked salmon. "You can whip that with mayo and lemon juice, chives, salt and pepper and horseradish, and I think the best thing in the world to have with that is a Saltine, with a dab of Tabasco, like oysters." Smoked Bluefish Dip fin fish, SeafoodWade TruongAugust 28, 2022fish, bluefish, smoked, finnedComment We recently bought a bigger boat and have taken every opportunity we can to get out on the Bay and explore places that our tiny boat couldn’t take us before. Any sort of salmon, trout or char will work here, as will other oily fish like bluefish, mackerel, mullet, jacks, tuna or whitefish. Ingredients: 1 lb bluefish fillets 2 c orange juice & peel 1 lemon juice & peel 1 lime juice & peel ¼ c brown sugar 1 c white wine 6 garlic 3 t onion 4 c water 6 clove ¼ c Salt Mix all. If you love smoked fish with its pronounced flavors, you will want to try this one. and fresh well tended to fish selections. When it comes to bluefish recipes, one of my favorites is smoked bluefish dip. "For me, any fish that has a little natural oil and a little fat to it - mackerel, bluefish, mullet - works really well in these fish dips," Lewis said. Great items for pickies as well - smoked salmon, smokes scollops that are like candy. Now in Birmingham, Ala., Lewis enjoys a smoked mackerel version or a smoked mullet iteration from "The Cracker Kitchen" (Scribner, 2009), by Janis Owens. Hunter Lewis, executive editor at Southern Living magazine, remembers his grandmother in Asheville, N.C., serving smoked salmon or trout dips when he was growing up. "A lot of guys go three-quarters mayo and one-quarter fish, but I go half and half." Bluefish lends itself to tough treatment: smoking, for instance, or slow-poaching in oil."I could go really cheap with something like tripletail, but there's no taste whatsoever," Siemsen said. Some words about what you’re dealing with: dense meat with an off-white, almost gray hue, the pork shoulder of seafood. ![]() Alan Davidson, the British seafood don, says much the same in his indispensable “North Atlantic Seafood,” albeit in a different accent: “It does not keep very well,” reads Davidson’s entry for Pomatomus saltatrix, “but, if bought and cooked with dispatch, offers firm flesh of an excellent taste.” Bluefish, in short, is an excellent protein. How untrue - and demonstrably so, as the following recipe will show!Ī fresh-caught bluefish of moderate weight, quickly cleaned and kept on ice, is as fine an eating fish as American waters produce. ![]() (Some states have issued advisories limiting its consumption, citing high levels of PCBs in the meat.) The knock on it is it’s oily, it’s “fishy.” Its dark, compact meat is for cats, not fine, upstanding people like us. Bluefish is not a famous table fish it is inexpensive and widely available, but you don’t see it in restaurants often, even in this ravaged-ocean, sell-anything era. salt, and ½ cup water in a high-powered blender on high speed until thick and smooth, about 3 minutes. ![]()
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