RIVERTON, Wyo. — Bluefish is a popular saltwater game fish found in tropical and subtropical waters around the world. In the U.S. they are found from the Florida Coast to Massachusetts and in the Gulf of Mexico. They are caught in great quantities and when cooked up fresh they are delicious. But what do you do with all the extra bluefish or the bluefish that is in the freezer? That is easy to answer—make mouthwatering, flavorful smoke fish with Hi Mountain Seasonings brine and seasonings.
Bluefish are known to be very oily with a fishy taste which some people don’t enjoy. This is compounded when they are frozen. To overcome that fishy flavor simply brine the fish in one of Hi Mountain Seasonings delicious and easy-to-use fish brines – Alaska Salmon, Wild River Trout or Gourmet Fish. (You can use any of the brines, don’t let the names fool you, they are all-purpose.) The brining process helps to remove the oily flavor and infuses moisture which is needed for the next step in this recipe which is smoking.
So before you toss those frozen fish grab some Hi Mountain Seasonings brine and seasonings and make some palate pleasing treats for everyone to enjoy. Serve them plain or with your favorite dipping sauce.
Hi Mountain’s entire line of products, cooking tips, instructional videos and recipes are also available at www.himtnjerky.com. Hi Mountain products also can be found at high-end sporting-goods stores, farm-and-ranch stores and many local grocery stores.
Located in the heart of Wyoming, Hi Mountain Seasonings was founded in 1991. It is the premier manufacturer of kits for homemade jerky and sausage. Hi Mountain Seasonings has successfully captured distinct, traditional Western flavors in its jerky cure & seasonings, Western-style seasonings, bacon cures and other products that make up the unique line of gourmet Western seasonings. For additional information, write: Hi Mountain Seasonings, 1000 College View Drive, Riverton, WY 82501; call toll-free 1-800-829-2285; or visit the company website at www.himtnjerky.com.
Smoked Bluefish Recipe
4-5 lbs. of bluefish fillets
1 pouch of Hi Mountain Seasonings Gourmet Fish Brine
1 Gallon of Ice Water
1 non-metallic container
HMS Gourmet Fish Seasoning*
HMS Trail Dust*
(*These can be substituted with any of the HMS seasonings you prefer. All of the rubs and seasonings are all-purpose seasonings.)
- The fish need to be chilled before curing. Dissolve 1 pouch of brine in one gallon of ice water in a non-metallic container. Immerse the fish into the brine making sure all the fillets are completely covered. Refrigerate for 24 hours.
- After the curing process is complete, preheat your smoker to 180°. Remove fish from brine and rinse fillets with tap water. Pat dry with paper towel. Spray a cooking rack with non-stick cooking spray and place the dried fillets on a rack and season with your selected choice of HMS seasonings.
- Place the rack of seasoned fish into your smoker and turn the heat up to 200°. Smoke the fillets until they have an internal temperature between 155° and 165°. Remove the rack of fish from smoker and let cool before serving.
*For Hi res images please contact Kimi Herndon at Kimi@hunteroc.com
Karen Lutto (830) 755-4308