Smoked mackerel, bluefish, bonito, tuna, or swordfish from Fancy Pantry: Well Preserved, Prettily Pickled, Candied, Brandied, Potted, Bottled, Sun-Dried and Otherwise Put-By Elegant Edibles by Helen Witty

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Fish brines for 3 to 6 hours.

  • Thredbende on December 02, 2011

    This knocked my socks off! I soaked it in her great brine for half a day, let the filets dry on a rack in my frig overnight, and cold smoked them the next day for about 3 hours. The drying process makes the surface tacky (called the pellicle) so the smoke adheres. My kindly fisherman friend immediately dove into his freezer and produced 5 more pounds of raw bluefish! Put on a platter, this smoked fish magically disappears as people keep pinching off flakes of flavor. Bring this to a holiday party.

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