Ingredients
Smoked fish
Smoked whitefish
Smoked sable or black cod, known as “the poor man’s sturgeon,” is highly prized for its mild and juicy flavor. It is usually lightly coated with paprika. Smoked sturgeon is the queen of all smoked fish, rich and buttery and considered a delicacy. Smoked whitefish is a specialty of Jewish delis. Whitefish from the Great Lakes are smoked whole to a golden color. The fish are then filleted and mixed with mayonnaise and other ingredients to make the popular whitefish salad. Smoked chubs are a smaller version of a whitefish with tender and mild meat. Smoked trout are hot-smoked for a delicately flavored, tender meat that may be served as is or crumbled on top of salads or other appetizers. Cold-smoked yellowfin tuna is firm with mild flavor. It is served in thin slices like smoked salmon with lemon and pepper or with crème fraîche. Peppered mackerel is infused with honey, black pepper, and spices to make a small hot-smoked
fillet with soft, flavorful meat. It is usually served whole as an individual portion. Smoked whiting is soft and moist and is sold head-off. See unagi.
from Quirk Books: www.quirkbooks.com
