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

Creative Sausage Making

"Creative Sausage Making" is written for individuals who want to produce top-quality sausages and create their own professionally composed recipes. They won't need to follow recipes; they will be able to develop them at will. Reading this book will save readers hours, if not years, of time-consuming research and experimentation, and will improve their sausage-making skills. What makes this book different is that it not only covers the manufacturing of various types of sausages but also includes information on the latest innovations adopted by the food industry, such as natural gums, known as hydrocolloids, protein emulsions, and colorants, which are unfamiliar to most hobbyists.

Home Production of Quality Meats and Sausages
1001 Greatest Sausage Recipes
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
The Practical Guide to Making Salami
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages
The Art of Making Vegetarian Sausages
The Amazing Mullet: How To Catch, Smoke And Cook The Fish