Hot-Smoked Bluefish

1. 1

   Remove racks from smokehouse and prepare fire (see instructions).

2. 2

   In a mixing bowl combine all the seasonings except the pepper.

3. 3

   Brush rack lightly with oil and place fish on the rack, skin side down.

4. 4

   (The skin and scales must be left on because they will help hold the fish together, but they are not to be eaten.)

5. 5

   Sprinkle fillets liberally with seasoning mixture, about two tablespoons for each fillet.

6. 6

   Using a soft-bristled brush, apply the oil to each fillet, thoroughly moistening fish and seasonings.

7. 7

   Sprinkle generously with freshly ground pepper.

8. 8

   Place fish in smokehouse at 160 degrees.

9. 9

   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.

10. 10

    Smoke for three hours.

11. 11

    Then add wood to the fire and bring temperature up to about 200 degrees.

12. 12

    Smoke one-half hour longer.

13. 13

    Serve chilled, sprinkled with lemon juice or accompanied by a mixture of sour cream, horseradish and a dash of tabasco.

* Per serving · 4 servings · Values may vary.

No additional tips available.