Bluefish Pâté Recipe - Smoked Bluefish Pâté | Hank Shaw (2024)

FAQs

Bluefish Pâté Recipe - Smoked Bluefish Pâté | Hank Shaw? ›

Smoked fish will last up to 2 weeks in the fridge, but ours was gone long before then.

Smoked fish will last up to 2 weeks in the fridge, but ours was gone long before then.

That dry, sticky surface is called a “pellicle,” and it is formed by proteins on the surface of the fish as they are exposed to air. The pellicle will give the smoke a good surface to adhere to and protect the fish from giving up too much moisture while it's in your smoker.

Normally known for their fishy taste, smoked bluefish offer a whole other flavor that you'll go crazy over. Many who said they didn't like bluefish quickly changed their minds after tasting this recipe! This has been a great year for bluefish in many areas and one way of enjoying them is to throw them on the smoker.

Hot smoked fish, such as trout and mackerel, are delicious flaked into salads or tossed with warm pasta, especially with a cream sauce. Here are some other ideas: Add flaked smoked trout to potato salad. Or serve it broken up over cooked beets tossed with lemon juice and fresh dill.

Once made, this pâté will keep in the fridge for a week to 10 days. It doesn't freeze well, so my advice if you smoke your own bluefish is to seal it into 1/2 pound portions so you can make this whenever.

They can be even more flavorful since they're packed with all the seasoning and flavor from the aging process. Most chefs and butchers will throw out this byproduct because of mold that is formed on the dry-aged meat. If aged properly, the pellicle can be completely bacteria and mold-free, making it safe to eat.

The circulating air around the salmon will help dry out the surface, forming the critical pellicle. This reduces the drying time to only 1-2 hours (pretty neat trick). When an adequate pellicle has formed, the surface of the fish should feel matte-like and tacky—perfect for absorbing smoke!

Final Fillet Prep

The dark sections of the bluefish fillet are not good to eat. You can see them below as dark red down the center (or almost black) in the area that was just underneath the skin. These areas contain fat deposits and are where toxins such as PCBs and heavy metals accumulate.

Why is bluefish safe to eat? ›

Bluefish are a good source of selenium, niacin, vitamin B12, magnesium, and potassium. As apex predators, bluefish can accumulate comparatively high levels of mercury and PCB contaminants. Limited consumption has been recommended in some states.

Raw: The absolute simplest and most dramatic way to enjoy bluefish is to eat them raw. Fillet and skin the fish, then slice thin cross-grain on a bias. Serve just like this over sushi rice with a side of soy for the simplest preparation.

It has a delicate flavor but can be more “fishy” than other types of seafood. Marinate or cook in acidic liquids to minimize fishiness. Bluefish is soft, and is best grilled, baked, broiled, or smoked. Grilling allows some of the fat to drip away.

It's especially important not to eat too much smoked salmon if you have a cardiovascular condition. It may raise your risk of cancer. Too much smoked meat can put you at higher risk of certain cancers, such as colorectal cancer. It may have harmful bacteria.

Poaching your fish in milk will up your flavor, texture, and creaminess. You've most likely been poaching your fish in wine, butter, or oil. And these liquids work just fine.

When you wash with hot water you kill bacteria that might be in the fish. Also, dust and smoke dissolve out leaving your smoked and dried catfish ready for cooking.

Once you open your package of smoked fish, you should consume it all within 5 days. In the rare event of leftovers, store your opened packages in a zip-lock bag to maintain that second-to-none succulence.

Refrigerate meat and poultry within 2 hours of removing it from a smoker. Cut the meat or poultry into smaller portions or slices, place it in shallow containers, cover, and refrigerate. Use it within 4 days or freeze for later use.

Bass, tuna, swordfish, trout, and salmon can keep from three to five days whereas oily fishes like mackerel, bluefish, and sardines have a slightly shorter window so make sure to cook them within three days.

Make and store dip in an airtight container in the refrigerator for up to five days. While best when served fresh, the flavors will meld nicely when made and refrigerated overnight.