COOL SMOKER

hansdf · 08-08-2007, 11:35 PM

A lot of folks don't care much for BLUE FISH. I learnd to love it and enjoy it year round, Cold Smoked, it's phantastic! But it's a lot of careful work and it
takes 2 days, between the salt curing, washing, air drying and apple wood smoking at low temperature, no more than 80 degreesF,for at least 12 hours.
Vaccuum packed it keeps a year in the fridge without freezing.

Blue fish lover, HansDF

74Formula233 · 08-08-2007, 11:48 PM

I have the same exact smoker

AND I too have made smoked bluefish very much the same way and it comes out delicious!

That and sharkbait are my only uses for bluefish. And because smoked blue lasts so long, my most common use for blues is sharkbait LOL.

Philly Doug · 08-09-2007, 09:49 AM

That looks pretty darn tasty there Hans.

Bob & Mag · 08-09-2007, 10:12 AM

That does look good. When are you sending out samples????

Rover74 · 08-09-2007, 12:11 PM

This reminds me of a recipe I once heard of for cooking bear meat. What you do is you take the bear meat, or in this case blue fish fillets, and to it add your favorite ingredients. Be sure to add a few rocks into the pot. Cook on high heat until the rocks turn soft. When the rocks turn soft, you know that the meat is ready to be served. I haven't personally tried this recipe but it sounds like a keeper for those stronger tasting meats.

Whatever · 08-09-2007, 12:22 PM

Rover, that recipe sounds good, but I'd go one step further...when the rocks turn soft, throw out the bluefish and eat the rocks. LOL

striper1 · 08-09-2007, 12:26 PM

When you cure it in the brine use a mix of apple juice / salt instead of water/salt in the brine. It gives fish or whatever you smoke a sweet hint. Tastes very good. Just something different that is worth the 2 days!!!

74Formula233 · 08-09-2007, 12:33 PM

Quote:

Originally Posted by Whatever

Rover, that recipe sounds good, but I'd go one step further...when the rocks turn soft, throw out the bluefish and eat the rocks. LOL

LOL, I think Chris was talking about bear meat......

but still......

:biggrin::biggrin::biggrin:

74Formula233 · 08-09-2007, 12:33 PM

Quote:

Originally Posted by striper1

When you cure it in the brine use a mix of apple juice / salt instead of water/salt in the brine. It gives fish or whatever you smoke a sweet hint. Tastes very good. Just something different that is worth the 2 days!!!

This, I will try next time I smoke.

Rover74 · 08-09-2007, 12:58 PM

Whatever - You are right, I always forget about that last step!!!

08-08-2007, 11:35 PM	#1
hansdf NBS Member User Gallery Join Date: Jul 2007 Location: Guilford CT Posts: 4	COOL SMOKER A lot of folks don't care much for BLUE FISH. I learnd to love it and enjoy it year round, Cold Smoked, it's phantastic! But it's a lot of careful work and it takes 2 days, between the salt curing, washing, air drying and apple wood smoking at low temperature, no more than 80 degreesF,for at least 12 hours. Vaccuum packed it keeps a year in the fridge without freezing. Blue fish lover, HansDF

08-08-2007, 11:48 PM	#2
74Formula233 User Gallery Join Date: Jun 2006 Location: Exeter, Rhode Island Posts: 3,280	I have the same exact smoker AND I too have made smoked bluefish very much the same way and it comes out delicious! That and sharkbait are my only uses for bluefish. And because smoked blue lasts so long, my most common use for blues is sharkbait LOL. __________________

08-09-2007, 10:12 AM	#4
Bob & Mag User Gallery Join Date: Jul 2006 Location: Clinton, CT Posts: 2,649	That does look good. When are you sending out samples???? __________________ Smoke free 15 Weeks!

08-09-2007, 12:26 PM	#7
striper1 NBS Member User Gallery Join Date: Jul 2007 Location: Norwich, CT Posts: 88	Smokin' recipe When you cure it in the brine use a mix of apple juice / salt instead of water/salt in the brine. It gives fish or whatever you smoke a sweet hint. Tastes very good. Just something different that is worth the 2 days!!! __________________ Feed'em Steel! 26' Striper Alaskan

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08-09-2007, 09:49 AM	#3
Philly Doug NBS Member User Gallery Join Date: Jun 2007 Location: Wynnewood, PA Posts: 366	That looks pretty darn tasty there Hans.

08-09-2007, 12:11 PM	#5
Rover74 NBS Member User Gallery Join Date: Oct 2006 Location: Rhode Island Posts: 74	This reminds me of a recipe I once heard of for cooking bear meat. What you do is you take the bear meat, or in this case blue fish fillets, and to it add your favorite ingredients. Be sure to add a few rocks into the pot. Cook on high heat until the rocks turn soft. When the rocks turn soft, you know that the meat is ready to be served. I haven't personally tried this recipe but it sounds like a keeper for those stronger tasting meats.

08-09-2007, 12:22 PM	#6
Whatever NBS Member User Gallery Join Date: Oct 2006 Location: Branford, CT Posts: 623	Rover, that recipe sounds good, but I'd go one step further...when the rocks turn soft, throw out the bluefish and eat the rocks. LOL

08-09-2007, 12:58 PM	#10
Rover74 NBS Member User Gallery Join Date: Oct 2006 Location: Rhode Island Posts: 74	Whatever - You are right, I always forget about that last step!!!