Smoked bluefish recipe3/25/2023 ![]() Smoking meat can be difficult to do on a grill. ![]() It’s like bluefish met the alchemical philosopher’s stone, and emerged a better version of itself.īut I confess, I hadn’t spent a lot of time making it. (See Ego, above.) At the risk of going too far, I find the process of making a pate of out smoked bluefish transforms it from a fish many don’t like to eat to one people find delicious. Out of season, it transports you back to the deck with a cold drink and friends or family. In summer, it signals that the fresh fish of New England’s summer have finally arrived. There’s something about it: it’s the perfect combination of fat, salt and flavor (the three pillars of food, really). My favorite smoked dish in the summer is smoked bluefish pâté. And it reminds me of the time my wife took me to New Orleans - one of the best trips of my life. It reminds me of those lobster bakes where I grew up on the coast of Maine. It reminds me of the smoked salmon that I grew up eating at a camp in Canada, where the smell of it smoking you could smell all week. If you’ve ever seen the Pixar movie Ratatouille, this is the same principle of the ratatouille that is served to the harsh and humorless restaurant Anton Ego - the dish that transforms him into a softie and a patron of the restaurant he so ardently wanted to close.Īnd so for me it is with smoke. Food like this nourishes the soul by transporting people away from the mundanity or stress of their everyday lives and delivering to them not just a plate of food but an experience and, so often with it, memories.Ī french writer once wrote about how a small baked good transported him to the happy days of childhood. In other words, it reminds them of good times - of experiences away from their routines. ![]() Smoke reminds people of camp fires, of traditional lobster bakes on the beach, or of southern BBQ. There’s nothing like smoke to transform food from a protein into a transporting experience. Something they’ll rave about, and something that will transport them.Įnter smoked bluefish pâté and my new bluetooth-enabled electric smoker from Masterbuilt. The choice is often about how to prepare something people will love, without a lot of work. I think many agree, and this is why so many stress over what to cook. Enjoy every part of it, while you can, I say. My feeling: why choose? Life is too short. What is good food - and I mean really good food - meant to do: nourish or entertain? Is it meant to be simply good for your body, or also good for your soul?
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