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

FAQs

How long do smoked bluefish last in the fridge? ›

Smoked fish will last up to 2 weeks in the fridge, but ours was gone long before then.

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.

Step #5: Smoked Bluefish Pâté Recipe

I thought that the smoked bluefish tasted similar to a holiday ham. The briny saltiness mixed with the smokey flavor was delicious, and I could of eaten all the fillets "as is" in no time at all.

Steps to Make It

Place fish, cream cheese, butter, vinegar, lemon juice, onion, garlic, and pepper into a food processor bowl. Pulse until mixed well, but not completely puréed. Mound mixture into a serving dish and refrigerate overnight. Paté tastes best when brought to room temperature.

All traditionally smoked haddock has a slightly yellowish hue to it where the smoke colours it, Alfred Enderby achieves this colour by smoking their haddock for a minimum of 12 hours. However, supermarkets use a more modern smoking process in electronic chambers where the haddock is only smoked for around 3 hours.

Dense and firm-fleshed fish (like rockfish, cobia, or mahi) hold up well frozen. Softer fleshed fish, particularly fatty and oily ones (like bluefish or spanish mackerel) do not freeze well, and should be eaten fresh. Salmon and tuna have high amounts of fat, so they freeze okay, but they are much better fresh.

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.

Boston Smoke Fish Co Smoked Bluefish Pate (1 serving) contains 1g total carbs, 1g net carbs, 7g fat, 10g protein, and 110 calories.

Chicken liver pate is a tasty homemade appetizer or snack. Serve it for special occasions, holidays, or over the weekend. You can also freeze it too.

Also, you can marinate the fish in a mixture of lemon juice, vinegar, and water for 30 minutes. This will help to neutralize the fishy taste. Cooking the fish using a cooking method that will not allow the fishy flavor to become pronounced, such as grilling, baking, or steaming can help as well.

Can you eat blue fish raw? ›

Raw: The absolute simplest and most dramatic way to enjoy bluefish is to eat them raw. Fillet and skin the fish, then slice thin cross-grain on a bias. Serve just like this over sushi rice with a side of soy for the simplest preparation.

Try soaking the bluefish (or any fish) fillets in milk for 20 minutes prior to any kind of marinade to reduce that “gamey taste”. I agree that grilling our local catch is always the best way to enjoy. Bluefish can also make a great fish chouder or saute with tomato onion, and zucchini over rice.

Often artisanal pâté is made with locally sourced ingredients, with meat and fat from small farms instead of large corporations. The practices the company adheres to can drastically influence the price of the final product, creating a rather large gap between mass-market production and artisanal product.

Accompaniments. Accompaniments for meat patés, that is, as fish patés require little more than toast and a few refreshing celery sticks or radish slices. Even the ubiquitous lemon wedge is decorative.

Aspic or meat jelly (/ˈæspɪk/) is a savory gelatin made with a meat stock or broth, set in a mold to encase other ingredients. These often include pieces of meat, seafood, vegetable, or eggs. Aspic is also sometimes referred to as aspic gelée or aspic jelly.

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.

Once you open your package of smoked fish, you should consume it all within 5 days.

Vacuum-packed, smoked fish will last for two to three weeks, or two to three months when frozen. Salting fish involves rubbing your fish with a dry brine made of salt, sugar, and spices and storing it in a refrigerator for two to three days.