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