Bluefish

Fish Recipes

Bluefish (Pomatomus saltatrix)
Protein-20.04%, Fat-4.24%, Water-70.86%

Due to its high fat content, blue fish is delicious when smoked.

Bluefish are widely distributed around the world in tropical and subtropical waters. Along the U.S. east coast, bluefish make seasonal migrations north in the spring and south in the winter. Some bluefish remain in the Gulf of Mexico throughout the year. Bluefish are one of the most popular recreational species along the Atlantic coast. Adult bluefish are typically between 8” - 24” (20 - 60 cm) long. Bluefish has enough flesh to be filleted.

Smoked Bluefish

Fillet the fish. Leave the skin on as the flesh is delicate.

Bluefish fillets

Bluefish fillets.

Brine 1/2” fillets for 5 minutes in 80º brine. (Add 2.2 lbs of salt to 1 gallon of water. This makes 80 degrees brine). Wash and drain.
Dry fillets for 30 minutes in a preheated to 100º F (38º C) smokehouse.
Smoke for 60 minutes at 185° F (85° C).
Switch off the heat and smoke for 15 minutes more.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs