![]() ![]() Andres Piedrahita Andy Madoff Antares Antares greenwich A religion of pieces Barney Frank Bernard Madoff Bernie Madoff Catherine Hooper CFL idiocy CFLs Chris Dodd Chris Dodd and Countrywide Chris Dodd Scoundrel Connecticut gun control bill Contracts Cos Cob Dick Blumenthal Ethanol fraud Fairfield Greenwich Group FGG Foreclosures Frank DiPascali George Lindemann Jr.Greenwich's "Golden Triangle" richest spot in America?."Real Walt" resurfaces at Belle Haven Club.Round Trip to Bermuda – what to do when your rudder falls off 200 miles out.About Me – Snoutfair Spermologer to the World!.Sound View Engineers – surveys, elevation certificates, you name it, they do it.ROLL CALL RTM MEMBERS WHO VOTED ON MISA Ingredients: 1 lb bluefish fillets 2 c orange juice & peel 1 lemon juice & peel 1 lime juice & peel c brown sugar 1 c white wine 6 garlic 3 t onion 4 c water 6 clove c Salt Mix all.Hurricane SLOSH (surge) zones in Greenwich.If you love smoked fish with its pronounced flavors, you will want to try. Ingredients: 1 lb bluefish fillets 2 c orange juice & peel 1 lemon juice & peel 1 lime juice & peel ¼ c brown sugar 1 c white wine 6 garlic 3 t onion 4 c water 6 clove ¼ c Salt Mix all. Greenwich Flood zone maps: 2010 and s adjusted, 2013 When it comes to bluefish recipes, one of my favorites is smoked bluefish dip.CT Sunlight – who's got his snout in the public trough.The New York Times: "Gadfly of Greenwich Real Estate".If you aren’t fortunate enough to have as generous a former spouse, and Nancy is rare indeed, then there’s a Little Chief that’s cheaper and also works well. I use a Bradley, which was a birthday present from Pal Nancy, and it works great – easy, no fuss, does the job. UPDATE: A reader asked what kind of smoker I have. Entertaining way to fill the day while waiting outside Obama’s gates with other demonstrators. ![]() * I read most of his work and so they obviously aren’t unreadable, but I did find that they don’t travel well when off island. A better cook than writer, but anyway, here’s how he and now I put bluefish to its highest and best use:Įxcellent, especially if topped with jalapeno slice. If you really want to be energetic, your efforts will be well rewarded by turning that smoked fish into dip, the best recipe for which can be found in the otherwise annoying * Martha’s Vineyard books of the late mystery writer Philip Craig. Good guide to that process can be found here, “How to smoke a bluefish”. If you have just a kettle grill that’s easy to do too. If you have a real smoker, use it and follow its directions. Smoke it until cooked, low heat, one hour to 1 1/2, depending on thickness. Place on rack for a couple more (maybe 3-4) hours until dry.Ħ. Brine it: 3/4 cup of salt, maybe 1/2 cup sugar, 2 quarts of water, couple of hours.ĥ. Bluefish lends itself to tough treatment: smoking, for instance, or slow-poaching in oil.Smoking bluefish is even better, to my taste. Some words about what you’re dealing with: dense meat with an off-white, almost gray hue, the pork shoulder of seafood. Alan Davidson, the British seafood don, says much the same in his indispensable “North Atlantic Seafood,” albeit in a different accent: “It does not keep very well,” reads Davidson’s entry for Pomatomus saltatrix, “but, if bought and cooked with dispatch, offers firm flesh of an excellent taste.” Bluefish, in short, is an excellent protein. How untrue - and demonstrably so, as the following recipe will show!Ī fresh-caught bluefish of moderate weight, quickly cleaned and kept on ice, is as fine an eating fish as American waters produce. ![]() When the internal temperature of the fillet is at around 120F, lower the temperature to 160F and continue to smoke for another 1.5 - 2 hours. The fish should cook slowly over this time. (Some states have issued advisories limiting its consumption, citing high levels of PCBs in the meat.) The knock on it is it’s oily, it’s “fishy.” Its dark, compact meat is for cats, not fine, upstanding people like us. Get your smoker warmed up to around 225-250F and smoke the fish for 1.5 - 2 hours over plenty of smoke. Bluefish is not a famous table fish it is inexpensive and widely available, but you don’t see it in restaurants often, even in this ravaged-ocean, sell-anything era. ![]()
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