![]() I won’t go into the details of smoking the fish, since there are many styles of smokers and each will be different. The next day, remove the fish fillets from the brine and drain on a rack while preparing your smoker. ![]() Pour the brine solution over the fish, making sure the fillets are fully immersed. Rinse the fish fillets, pat them dry, and place skin side up in a glass or plastic container (not metal) with a tight fitting lid. (cut into smaller pieces if necessary to fit the grill of your smoker)Ĭombine all ingredients in a bowl and stir until sugar and salt are mostly dissolved. The recipe below is enough for one pound of fish, so scale up as needed to cover the fish. A basic brine really only requires water, salt, and sugar, but you can use the opportunity to also add some seasoning to the fish. Brining not only seasons the fish, but also firms up the flesh and helps it retain moisture during the smoking process. We asked the fish monger to keep the skin on, as this holds the meat together. We found some beautiful fresh mahi-mahi at our local seafood market. We did, and my husband coaxes all kinds of delicious smoked land and sea creatures from it. You may want to get a backyard smoker and smoke your own. Let’s say you don’t live near a fish smokehouse. ![]() We joined the line and stocked up on smoked mahi mahi, mackerel, and salmon to take home with us at prices that rival buying the fish fresh and having to smoke your own. Petersburg, we made a stop at the smokehouse where people were lined up out the door to pickup freshly smoked fish. (They revealed their recipe on an episode of Diners, Drive-Ins, & Dives) Racks of smoked fish at Ted Peters They are also famous for their fish spread, made with a recipe from Ellen Peters that includes mahi-mahi and mullet, celery, onion, and sweet pickle relish. They used to only smoke mullet and mackerel, but now you’ll also find mahi-mahi and salmon on the menu. Inside the smokehouse, the fish is smoked for 4 to 6 hours on wooden racks over a fire of red oak, which is native to Florida. The smokehouse of Ted Peters Famous Smoked Fish It is still in the family with Ted Peters’ great grandson Ben smoking the fish. Partnered with his half brother Elry Lathrop, it has always been a family business spanning five generations. The current location has been in operation since 1951. Ted Peters opened his first smoked fish restaurant in the late 1940’s. You can still find a few classic old fish smokehouses in business, one of the most famous being Ted Peters Famous Smoked Fish in South Pasadena, Florida. Maybe? I confess that I’ve never tried it. Mullet fisheries thrived in Florida in the mid-20th century and many locals have a nostalgic connection, swearing that the fish is good eating. Mullet has been a local favorite for smoking, though it is mostly used as bait fish elsewhere in the country. Smoked fish has long been a tradition in Florida, where fisherman bring in oily fish like mackerel, mahi-mahi, wahoo, amberjack and mullet that lend themselves to smoking. ![]() Smoked Mahi-Mahi Dip with Jalapeño and Pineapple (recipe below) Whenever we are here, we take advantage of the availability of smoked fish from smoke houses and even smoking our own as often as we can to make dips or spreads in a variety of styles. It doesn’t take long before the amazing aromas of the smoking fish have me yearning for a Florida classic … Smoked Fish Dip. He loves smoked fish (me too!) and it is something we rarely find during our travels. So we are back in Florida for a short travel break and the first thing my husband does is break out the smoker.
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