Phillip Schulzs Brine Cure For Smoked Bluefish Recipes

Steps:

• Combine all ingredients in a ceramic, glass or stainless-steel bowl. Mr. Schulz marinates large bluefish fillets, more than 1 pound each, 2 days in this brine. Smaller fillets can be marinated 1 day or overnight.

Steps:

• Remove racks from smokehouse and prepare fire (see instructions).
• In a mixing bowl combine all the seasonings except the pepper.
• Brush rack lightly with oil and place fish on the rack, skin side down. (The skin and scales must be left on because they will help hold the fish together, but they are not to be eaten.) Sprinkle fillets liberally with seasoning mixture, about two tablespoons for each fillet. Using a soft-bristled brush, apply the oil to each fillet, thoroughly moistening fish and seasonings. Sprinkle generously with freshly ground pepper.
• Place fish in smokehouse at 160 degrees. After about one-half hour allow temperature to drop to 150 degrees, and then check smokehouse regularly to be sure that the temperature is maintained, at least within the range of 140 to 160 degrees. Smoke for three hours. Then add wood to the fire and bring temperature up to about 200 degrees. Smoke one-half hour longer.
• Serve chilled, sprinkled with lemon juice or accompanied by a mixture of sour cream, horseradish and a dash of tabasco.

Steps:

• Scrape fish from skin if needed. Place fish in a food processor; pulse until finely chopped. Combine cream cheese, red onion, dill, lemon juice, sour cream, capers, horseradish and zest; gently stir in fish. Refrigerate, covered, until serving., Serve with crackers, vegetables and lemon wedges. If desired, top with additional red onion and dill.

Steps:

• Remove the fish from the brine and pat it dry. Brush it with a mixture of the olive oil and orange zest. Place the fish, skin side down, on the grill away from the coals of a small fire. Add a few chunks of wood to the coals and cover the grill. For bluefish, I prefer a fruit or nut wood such as peach, pecan, apple, or cherry. Orange wood is also a fun choice. Close the air intake to just a sliver and cook for 12 to 15 minutes, depending on the thickness of the fillet and intensity of the fire. When the fish is cooked, it will have a beautiful rusty hue and the meat will flake under gentle pressure. Gently remove the filets to a platter and serve immediately. I like to remove the skin of bluefish and the underlying darkly colored bloodline just beneath it, as these can have strong flavors that some guests do not appreciate. It also helps to remove some of the toxins that are a concern with bluefish, as they tend to aggregate just under the skin.

Steps:

• If using liquid brine, place the fish fillets in a ceramic, glass or stainless-steel (not aluminum) bowl with the brine. If using dry cure, rub each fillet top and bottom with the dry mixture and place in a ceramic, glass or stainless-steel (not aluminum) baking dish. Cover and refrigerate about 6 hours, or overnight.
• Remove fillets from bowl or dish and rinse them under running water quickly to remove surface salt. If using dry cure, do not rub off all the seasonings. Place fillets on a cake rack or raised grid surface that allows air to circulate beneath them. Leave to dry about 3 hours, or until a dry shiny surface forms.
• When fillets are sufficiently dry, build a charcoal fire, if necessary (it will take about 30 minutes for the charcoal to reach the desired state). If using wood chunks, let them soak in a bucket of water for half an hour. If using an electric smoker, turn it on just before using and place sawdust or wood shavings in the smoking pan.
• Place fillets on the smoker grid. Close vents, or place lid on smoker. Regulate vents, if possible, so that heat stays at around 110 to 120 degrees Fahrenheit. Leave the fish 1 to 2 hours or longer, checking periodically and, if possible, replenishing fuel or smoking medium as necessary. The fish will be done more quickly at higher temperatures. At temperatures of 175 to 200 degrees, for example, fish will be done in about 1 hour.
• Remove fillets from smoker when they are dry and yellowish in color. Serve immediately, or refrigerate and serve cold or as an ingredient in other recipes.

Steps:

• Stir together shallot, lemon juice, and 1/4 teaspoon salt, then beat in cream cheese, bluefish, and 1/2 teaspoon pepper with a spoon until combined well. Stir in chives.