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

FAQs

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

For food safety reasons, you want the internal temperature of the fish to reach 160°F at some point in the cooking process. Consider that my disclaimer. Smoked fish will last up to 2 weeks in the fridge, but ours was gone long before then. Eat it on toasted baguette with goat cheese, red onion, capers, and dill.

For food safety reasons, you want the internal temperature of the fish to reach 160°F at some point in the cooking process. Consider that my disclaimer. Smoked fish will last up to 2 weeks in the fridge, but ours was gone long before then. Eat it on toasted baguette with goat cheese, red onion, capers, and dill.

Bluefish has a strong flavor, so choose your smoking wood accordingly. You may want to go with an assertive smoke like mesquite, hickory, or even walnut or cherry to hold up to the taste of the fish rather than choosing a mild wood like maple or apple.

Smoking and cooking

A typical fish-smoking cycle (see Figure 1) should bring the fish to over 160°F internal temperature within 6 to 8 hours (internal—not oven—temperature).

Cooking Smoked fish

Gently simmer a fillet of smoked fish in milk (with a bay leaf and pepper) covered, for a few minutes. When the fish flakes away from the skin, it's done. Whisk a little cream and mustard into the poaching liquor to make a banging sauce. Put a poached egg on top and you're cooking on gas.

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.

Smoking haddock, over wood, gives the fish a pale yellow colour. Commercial manufacture results in a much whiter product, causing some to add dyes to make the fish look yellower.

Cold-smoked fish is usually eaten cold by consumers, without being cooked through beforehand. Hot-smoked fish is usually eaten cooked through until steaming hot (see Figure 6). When it comes to consuming cold-smoked fish, findings are generally consistent across the UK nations.

That white slimy stuff is called albumin, and it's actually just a harmless (albeit pretty gross-looking) protein that solidifies as salmon cooks.

Since it is already 'cooked', you can eat the succulent slices straight off the package (my personal favorite); put it on toast with cream cheese for a great quick snack; make yourself a smoked salmon sandwich on the go; or prepare a four-course gourmet meal based on the delicate treat.

Why is smoked fish cooked in milk? ›

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.

Smoked salmon is a fully cooked product that has gone through a smoking process that preserves and adds a distinctive flavor. This means that it's safe to eat right out of the package without any additional cooking required.

Smoked fish is cured shortly after it has been harvested. After this, it is smoked in high-temperature and controlled environments to give it a unique taste and succulent flavour.

Smoked fish products purchased at Pure Food Fish Market last for two days out of the refrigerator and for up to three weeks in the refrigerator. We are also happy to vacuum seal any smoked fish products upon request to preserve the high quality and freshness when kept in the freezer.

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.

Hot smoked kippered salmon or baked salmon freezes well and can freeze for up to six months in a sealed container or while vacuumed. Let it thaw under refrigeration and consume.