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.

Though there are many ways to cook bluefish, I believe the best way is to grill the fillets. I brush the fillets with some Italian dressing before, and again during cooking. A fish screen or rack will prevent pieces from falling through the grates as the fish cooks and starts to flake.

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.

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.

►Health Benefits & Risks

The State of Maine recommends that pregnant and nursing women, women who may get pregnant, nursing mothers and children under 8 not eat any striped bass or bluefish. Everyone else should eat no more than four meals per year.

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.

Parasites. Like other fish, bluefish host a number of parasites. One parasite is Philometra saltatrix, a philometrid nematode in the ovaries. The females are brownish red and may be as long as 80 mm; the males are very small.

Why do you soak bluefish in milk? ›

Bluefish is characterized by a strong taste and somewhat fishy odor that can be balanced by soaking in milk or being prepared using citrus.

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.

Smoked seafood will keep three months if properly refrigerated.

Bluefish are a good source of selenium, niacin, vitamin B12, magnesium, and potassium. As apex predators, bluefish can accumulate comparatively high levels of mercury and PCB contaminants. Limited consumption has been recommended in some states.

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.

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.