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+--- Thread: Smoked Bluefish (/thread-786.html)
- Catch 22 - 12-02-2001
A couple of weeks ago I got the blues. Literally. The fillets were soaked overnight in soy sauce, then mesquite smoked, after being topped with a little brown sugar. Any ideas on a matching wine for this?
- Innkeeper - 12-02-2001
Have no idea why you mutilated the bluefish fillets like that Catch, but since do did, let's see. Try a gewurtztraminer from Alsace. Next time just broil them with butter and paprika, and enjoy them with Rheingau Kabinett.
- winedope - 12-02-2001
Catch- also good to broil them topped with mayonaise. If you are really counting calories and fats, you could use a light mayo, home made or store bought. WD
[This message has been edited by winedope (edited 12-02-2001).]
- Catch 22 - 12-03-2001
IK, Nah, not "mutilated". I'm not a big fan of bluefish (as dinner, anyway. On the other end of a fly rod is another matter entirely). I've tried cooking them many ways, but smoked is my favorite by far.
Winedope, I'm not counting calories, but my scale tells me now may be a good time to start. :> )