T****h
发帖数: 129 | 1 每年春天的傳統 - 煙熏bluefish。
bluefish油太多所以要用煙熏來render掉大部分的魚油。這樣不僅保存時間長一些而且
味道更好。
Bluefish一條9-10磅左右的最好，切記釣上來後立刻放血。
切Fillet
用醬油，水，現擠檸檬汁，海鹽，糖，黑胡椒，Thyme，和Mustard seed調成的Brine醃
製一個晚上，取出在室溫下晾乾。
用Smoker，溫度大約在華氏250度上下熏2-3小時即可。 | k**********s
发帖数: 6409 | | s********e
发帖数: 542 | 3 看起来不错-赞！
有没有试过晒干或风干然后低温烟熏 | n*********3
发帖数: 534 | 4 "切記釣上來後立刻放血。"
This is the key, thanks. Otherwise, it tastes really not very good.
How do you 放血?
thanks,
But, I think many other fish still taste much better. | T****h
发帖数: 129 | 5
To Bleed the fish you need to cut the gill, Please see following video
https://youtu.be/Q-vMNoOn1ro?t=4m2s
【在 n*********3 的大作中提到】
: "切記釣上來後立刻放血。"
: This is the key, thanks. Otherwise, it tastes really not very good.
: How do you 放血?
: thanks,
: But, I think many other fish still taste much better.
| n*********3
发帖数: 534 | 6 Thanks,
Although I wonder how well it drains the capillary blood vessel, which is
the key problem.
Will try on Bass.
thanks,
【在 T****h 的大作中提到】
:
: To Bleed the fish you need to cut the gill, Please see following video
: https://youtu.be/Q-vMNoOn1ro?t=4m2s
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