Cooking Your Catch: Smoking

The tenth installment of our Cooking Your Catch series is about smoking your fish.

To smoke fish keep the heat low and constant.  Different types of smoking equipment may be used (i.e. electric, gas, or manufactured smoker).

An easy home method is to place an electric hot plate at the bottom of any hooded barbecue.  Place a small iron skillet containing hickory chips on top of hot plate.

Hickory chips may be soaked in water for a short time, if desired, and replenished as needed.

The use of charcoal briquettes is a less desirable method of smoking since the heat produced by briquettes is not consistent.

Cooking times vary with weather, intensity of heat, amount of moisture in chips, type of grill, distance from heat and size of fish.

NOTT’S SMOKED DELIGHT

6 dressed fish or 5-10 pounds fish fillets or chunks at least 3-4 inches thick; 1 gallon water; 1/2 cup salt; 1/2 cup brown sugar; 3-4 cloves; 2 large garlic cloves, pressed; 1 medium lemon, thinly sliced.

Clean and was fish.  Add salt, sugar, cloves, garlic and lemon to water.  Stir until dissolved.  Place fish in brine and let stand for 8 hours.  Remove fish from brine.  Drain.  Brush with oil.  Place fish on well-greased grill about 4 inches from heat.  Cover and smoke 1.5 to 2 hours.

SMOKED FISH SPREAD

1.25 cups flaked smoked fish; 1 (8 oz) package cream cheese; 2 tablespoons lemon juice; 2 tablespoons sweet pickle relish; 1/2 medium bell pepper; 1 whole green onion; 2 hard-cooked eggs; dash liquid hot pepper sauce.

Blend cream cheese, lemon juice and relish in blender or food processor for a few seconds.  Add bell pepper, onion, eggs and liquid hot pepper sauce and blend additional few seconds.  Add fish last and blend long enough to combine all ingredients.

Cooking Your Catch: Barbecuing

The ninth installment of our Cooking Your Catch series is about mastering the BBQ! Fish cooked over a charcoal grill are tasty and easy to prepare.  Mackerel and bonito are especially good when barbecued.  Try them with your favorite sauces.  For a change of pace, try our mackerel burgers! MACKEREL BURGERS 2 cups flaked mackerel;…Continue Reading

Cooking Your Catch: Appetizers

The eighth installment of our summer series, Cooking Your Catch, is about tasty appetizers. NUTTY SEAFOOD APPETIZER BALL 1.5 cups flaked fish; 1 (8 oz) package cream cheese, softened; 3 oz bleu cheese; 2 tablespoons Minced Onion with Green Onion Flakes; 2 tablespoons chopped black olives; 1 tablespoon lemon juice; 3 teaspoons horseradish; dash of…Continue Reading

Cooking Your Catch: Baking

The seventh installment of our Cooking Your Catch series is dedicated to baking your freshly caught fish. SEAFOOD ENCHILADA CASSEROLE 2 cups fish, broken into pieces; 1 tablespoon oil; 2 tablespoons chili powder; 12 corn tortillas; 1 medium brown onion, chopped fine; 1 cup ripe olives, chopped; 2 cans enchilada sauce; 2 cups cheddar cheese, shredded;…Continue Reading

Cooking Your Catch: Sauce

The sixth installment of our Cooking Your Catch series is dedicated to sauces. CUCUMBER SAUCE 1 medium cucumber, chopped; 1 cup sour cream; 1 tablespoon Minced Onion with Green Onion Flakes; 1 teaspoon Worcestershire Sauce; 1 teaspoon lemon juice; dash Lemon Pepper. Wash and chop cucumber.  Add sour cream, Onion Flakes, Worcestershire, lemon juice and…Continue Reading

Cooking Your Catch: Salads

The fifth installment of our Cooking Your Catch series is about salads. SEAFOOD SALAD You will need: 2 cups flaked fish; 2 cucumbers, sliced thin; 3-4 tomatoes, cut into wedges; 1 head iceberg lettuce. Core, rinse and drain lettuce.  Line salad bowl with outer leaves.  Break lettuce and place in bowl.  Add fish.  Toss.  Garnish…Continue Reading

Cooking Your Catch: Soups

The fourth installment of our Cooking Your Catch series is dedicated to soups. Sporty Seafood Chowder You’ll need: 2 cups flaked mackerel or bonito; 1 medium onion, finely chopped; 1 garlic clove, minced; 1 (1 pound 12 oz) can tomatoes; 2 (8 oz) cans tomato sauce; 2 (1 and 1/2 oz) packages Spaghetti Sauce Mix;…Continue Reading

Cooking Your Catch: Poaching

The third article of our Cooking Your Catch series is dedicated to poaching your catch. Poaching is one of the easiest ways to prepare fish.  Any type of liquid from dry red and white wines to water or milk may be used.  Use the stove, oven or microwave oven.  Remember not to overcook the fish.…Continue Reading

Cooking Your Catch: Proper Storage

The second article of our Cooking Your Catch series is dedicated to properly storing your catch. REFRIGERATING If you plan to eat your fish within several days, place fish in tightly covered container or moisture vapor-proof wrapper and store in the refrigerator at a temperature of 35° to 40° F. to maintain the delicate flavor.…Continue Reading

Cooking Your Catch: Proper Handling

This is the first installment of our Summer series, Cooking Your Catch! Handling  your catch is the first step in preparing a well cooked fish for dinner.  Ideally, your catch should be cleaned at sea and placed on ice as soon as possible.  We know that is not always possible when there is a hot…Continue Reading