#Smoking bluefish how to#

Bluefish also tends to be more oily, which is why grilling or smoking is the preferred method of preparing this Cape Cod delicacy. The meat has a stronger flavor than that of the striped bass. If landed quickly and properly taken care of, the tender meat of the bluefish can make for excellent fare. Hairball Charters adheres to the Massachusetts recreational fishing limits of ten bluefish per person, per day (no size limit). TechniqueĪs bluefish are very aggressive they will go after anything from bottom jigs to surface poppers, live bait and chunked bait. Join us for the most fantastic bluefish angling you’ll ever experience. May is the time to intercept these incredible fish on their migration. Watch as these fish come to life and attack your lure with a vengeance. Sight fishing at this time of year is incredible as you cast to these tailing fish and the commotion of your lure wakes them out of their slumber. These fish are tremendous on top water plugs. Pods of fish can be found tailing like bonefish at this time of year as they lazily float and warm themselves during the day. Many times they can be found in an almost trance. Blue fish follow the spawning squid into the sound and gorge themselves on the plentiful bait. These fish can be found in 4’ to 12’ feet of water on the sandy flats. The most exciting method we’ve found for fishing for blues is sight fishing on the flats on the south side of the Cape. Cape Cod sees world class bluefishing in May. You don’t have to spend hours fishing to enjoy a great catch.One of the most aggressive game fish in New England waters bluefish invade Nantucket and Martha’s Vineyard sounds.

Brush the melted butter on the salmon, then sprinkle with the spice rub and place the salmon on a cedar board.

In a small bowl, combine all the dry rub ingredients except for the melted butter.

Remove salmon from the brine, rinse and pat dry with a paper towel.

If you will be using a smoker, leave in the refrigerator for 6 to 10 hours. Cover and refrigerate for at least 2 hours. Place the salmon in the brine in a nonreactive dish.

Make the brine by combining the water, salt, and brown sugar.

Remove from heat when cooked through and enjoy!

Preheat the smoker or grill and follow the smoking instructions above.

Add fillets to cooled brine and refrigerate for 12-18 hours. Take the brine off the heat and add ice to cool the brine down. If you will be smoking them on a grill, place them in a greased grill basket or on a cedar board. 3 oz Smoked Bluefish Salt and Pepper to taste Instructions Brine Combine all ingredients except ice and bluefish in a pot and bring to a boil to disolve all of the salt and sugar.

Remove fish from the brine, rinse and pat dry with a paper towel.

Place the fish in the brine in a nonreactive dish.

Make the brine by combining the water, garlic salt, salt, and sugar.

Vegetable oil, for the grill basket Directions Smoked Trout Recipe IngredientsĢ skin-on trout fillets (8 ounces each), bonedġ cup wood chips (preferably applewood chips) Open the lid vent over the fish and cook for 12 to 15 minutes (depending on the thickness of the fish). Place the fish in a lightly greased grill basket or on a cedar plank and put it on the grill. Once the coals are hot, add the wood chips. This will create an indirect heat area on the other side. Pile charcoal up on one side of the grill and ignite it. If you plan to smoke the fish on a wood plank, soak it in water for at least 1 hour ahead.

If you are using a charcoal grill, soak woodchips in water for 30 minutes beforehand. Once the smoker is hot enough, add the fish.

Or place the fish on a greased sheet of aluminum or a wooden plank. Remember to grease the grate before laying the fish down so that it won’t stick. If you have a smoker, preheat it to 175° to 200° and add wood chips. If you’d like to add a spice rub, brush the fish with melted butter or olive oil, then sprinkle the dry rub on after you’ve dried the fish. Then pat the fillets dry with a paper towel.

Step 2: Rinse & DryĪfter the fish fillets are done soaking in brine, remove them from the brine. Be sure to use a nonreactive dish when brining the fish such as stainless steel, ceramic, or glass. Soaking it in a brine made with a combination of water and seasoning will also infuse it with flavor. Brining fish before smoking it prevents it from drying out. The first and most important step before you smoke fish is to brine it for at least 2 hours and preferably 6 to 10 hours.

#Smoking bluefish how to#

All you need is a charcoal grill and you can learn how to smoke fish! Step 1: Brining You don’t need a smoker to make either of these recipes at home.