BLUEFISH, BASIC SMOKED BLUEFISH
Makes 6 servings.
Ingredients • 2 pounds fillets or steaks or 3 pounds dressed bluefish • 1 charcoal grill with cover or hood • 1 pound hardwood chips (hickory or other) • 2 quarts water • 1 cup salt • 1 gallon water • 24-30 charcoal briquets • 1/4 cup salad oil • 1 basting brush • 1 oven thermometer (available at hardware and most stores)
Directions Soak hardwood chips in 2 quarts water for several hours
Dissolve salt in 1 gallon water to make brine. Marinate fish in brine 30 minutes.
Make fire with charcoal briquets. When coals burn down to a low, even heat, spread evenly over bottom of grill: cover with 1/3 of wet chips.
Drain and dry fish. Baste grill well with oil. Place fish on grill, skin-side down, about 4 to 6 inches from heat. Insert oven thermometer along center back of grill. Liberally baste top of fish with oil, close grill cover and smoke fish as follows: • Fillets or steaks: about 30 minutes at 250°F; 1 hour and 30 minutes at 150° - 175°F. • Dressed: About 30 minutes at 250°F; 2 hours at 150° - 175°F.
TIPS: Do not let fish dry out; baste frequently with oil while smoking. Do not let fire flame up. Keep coals well covered with wet chips while cooking to maintain low temperature.
Maryland Dept of Agriculture Seafood & Aquaculture www.marylandseafood.org
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