Smoked Bluefish Recipe

Smoked Bluefish Recipe
Before you toss those frozen bluefish, grab some Hi Mountain Seasonings brine and seasonings and make palate-pleasing treats with this recipe for everyone to enjoy. (Photo courtesy of Hi Mountain Seasonings)

What should you do with fresh or frozen bluefish? That is easy to answer—make mouthwatering, flavorful smoked fish with this recipe using Hi Mountain Seasonings brine and seasonings.

Bluefish are known to be very oily with a fishy taste, which some people don’t enjoy. This is compounded when they are frozen. To overcome that fishy flavor, simply brine the fish in one of Hi Mountain Seasonings delicious and easy-to-use fish brines – Alaska Salmon, Wild River Trout or Gourmet Fish. (You can use any of the brines, don’t let the names fool you, they are all-purpose!) The brining process helps to remove the oily flavor and infuses moisture which is needed for the second part of this delicious recipe: smoking.


Serves: 4
Prep time: 15 minutes + brining time
Cook time: 1-3 hours

Ingredients:

(*These ingredients can be substituted with any ofthe HMS seasonings you prefer. All of the rubs and seasonings are all-purposeseasonings.)

Tools:

  • 1 non-metallic container
smoked-bluefish-recipe-hi-mountain-seasonings-fish-brine
Use Hi Mountain Seasonings Gourmet Fish Brine to remove the oily flavor from bluefish fillets. (Photo courtesy of Hi Mountain Seasonings)

Directions:

  1. Chill bluefish before curing. To cure: Dissolve 1 pouch of brine in one gallon of ice water in a non-metallic container. Immerse the fish into the brine, making sure all the fillets are completely covered. Refrigerate for 24 hours.
  2. After the curing process is complete, preheat your smoker to 180 degrees.
  3. Remove fish from brine and rinse fillets with tap water. Pat dry with paper towels.
  4. Spray a cooking rack with non-stick cooking spray and place the dried fillets on a rack and season with your selected choice of HMS seasonings.
  5. Place the rack of seasoned fish into your smoker and turn the heat up to 200 degrees. Smoke the fillets until they have an internal temperature between 155 and 165 degrees. Remove the rack of fish from the smoker and let cool before serving.
  6. Serve the smoked fish plain or with your favorite dipping sauce.

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