![]() This is small-batch handling-six to eight fish at a time. With wild fish, the size and weight vary substantially with each fish, it’s an art to decide how much salt is needed, how long it gets smoked. It’s easy to throw 40 fish into a brine and smoke those fish for the same amount of time. With farmed fish, there’s consistency in dimensions and weight. Absolutely no sugar is used with any of the fish-quite different from most smoked salmon, in particular (read the package labels).įinally, they’re hand sliced and vacuum sealed.Įach fish is treated individually.The fish then cook in a cold smoke-75☏-for about 23 hours (a hot smoke is 145☏), resting on organic native hardwoods (maple, oak and alder).Other operations will place the fish in brine NWG&S uses organic kosher sea salt to draw the moisture out. Curing removes the moisture that is the first step in smoking. The products are hand filleted and cured using artisanal salts.Cold smoking is slow-smoking at a low temperature it leaves a translucency and more moisture in the flesh. Hot smoked or cold smoked: What’s the difference? Hot smoking basically cooks the fish at a higher temperature-the texture is as it would be if you cooked it at home. Nantucket Wild Gourmet & Smokehouse products are cold smoked. Line-caught fish are placed into foam so they aren’t gasping for breath they aren’t thrown and dropped, they don’t get bruised. It isn’t a mass operation, trawling for fish with nets, hauling in hundreds of thrashing fish and dumping them in a hold. What does line caught mean? It’s as if you were on a fishing trip: A fish bites, you reel it in, remove it by hand and gently place it down. All of the seafood is really wild-not farmed-and line caught by fisherman who have personal relationships with the company. ![]() You can feel especially good that the fish are caught by members of the Hook Fisherman’s Association, whose goal is fish sustainability. There’s a lot of smoked salmon out there, but Nantucket Wild Gourmet & Smokehouse is dedicate to sustainable seafood. Nantucket Wild Gourmet & Smokehouse is dedicated to sustainable seafood, offering line-caught fish that are smoked in small batches using artisan methods. Product Reviews / Main Nibbles / Fish, Seafood & Caviar Nantucket Wild Gourmet & Smokehouse Line-Caught, Sustainable SeafoodĬAPSULE REPORT: With a greater demand for seafood than the ocean can supply, and the impact of some commercial fishing methods on ecosystems, environmentally-sensitive consumers are seeking sustainable seafood choices. Garnish with a bit of chopped shallot and more chopped chives.KAREN HOCHMAN is Editorial Director of THE NIBBLE. Bring to room temperature to soften (about 1 hour) before serving. This can be made 5 days ahead and chilled, covered. Stir together shallot, lemon juice, and ¼ teaspoon salt, then beat in cream cheese.Īdd the trout, and ½ teaspoon pepper, and stir with a spoon until combined well. Smoked Trout Spread (adapted from Smoked Bluefish Pate, Gourmet, July 2007)ġ/3- ½ pound smoked trout fillets, skin discarded and fish flaked It’s really quite easy to make, and can be made ahead. I’ve now served it to guests as an appetizer on two separate occasions, and the reviews were all favorable. So when I came across a recipe for Smoked-Bluefish Pate In an old issue of Gourmet, I immediately thought why not re-invent that into a Smoked Trout Spread?Īnd when I came across a package of two smoked trout fillets at Trader Joe’s, I thought now is as good a time as any to try it. Most commercially made whitefish salads all have one thing in common…too much mayonnaise! I’ve also made a delicious smoked whitefish salad by adding finely chopped celery, fresh dill, lemon juice, and a small amount of mayonnaise to the flaked whitefish which has been skinned and deboned. I love smoked whitefish when served for brunch with bagels and smoked salmon. ![]() This Smoked Trout Spread is delicious on little toasts or crackers and makes a great appetizer.
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