Bluefish are plentiful, sustainable, and fun to catch. They’re also inexpensive at the market. So why aren’t we eating more of them? 
It’s likely due to the high oil content. While this means lots of omega-3’s, it also means the fish needs to be eaten very fresh. Unlike non-oily fish, which can sit on ice for a few days and still taste great, the oil in bluefish intensifies the flavor, quickly turning it unpleasant and fishy. If you’ve ever tasted less-than-fresh bluefish, you probably don’t care to try it again. 
That was the case for me until a few years ago, when we put one on the smoker. It was worth a shot since the smoker is one place where oily fish reigns supreme. The oil keeps the fish from drying out, and bigger flavor balances the smoke.
Sure enough, it was amazing. Rich and sweet. This recipe changed my mind, and now I won’t even hear of throwing them back. Bluefish is not popular with the natives around here, but I’ve managed to convince a few. 
This is a great thing to have around for the holidays. Nothing brings everyone around the kitchen island like a platter of smoked fish with crackers, pickled jalapeños, and key limes.
Excellent smoked fish starts with a good brine. I use lots of black mustard seeds in this bluefish brine, and I try to leave some on top of the fillets. Once smoked, they add a pleasant little pop. Salt and sugar are typical brine ingredients, but in this recipe I use sweet soy sauce, which provides both, with the added benefit of intense, caramelized flavor. 
Don’t have a smoker? Check out this video on how to smoke on a gas or charcoal grill.
- 1 bluefish, filleted, skin-on
- 1 cup sweet soy sauce*
- 1 tablespoon black peppercorns
- 2 tablespoons black mustard seeds
- 3 cups water
- Place the fillets in single layer in a shallow baking dish.
- In a large measuring cup or bowl, whisk the sweet soy sauce with peppercorns, mustard seeds, and water.
- Pour the brine over the fish. Add more water if necessary so the fillets are completely submerged. Cover and refrigerate for 8-24 hours.
- Prepare a rack over a baking sheet. Remove the fillets from the brine, allowing the excess liquid to drip off. Allow some mustard seeds to stick to the fish, and sprinkle on a few more from the brine if you like. Place the fish skin-side down on the rack.
- Allow the fish to dry on the rack for 8-24 hours in the refrigerator.**
- Prepare your smoker. (Our method: start the fire with hickory briquettes, then add dried hardwood or mesquite chips). Once it's smoky, put the fish on the grates and close the lid. Keep a spray bottle handy to keep the flames down if necessary. It usually takes about an hour to smoke these fillets until they're tender, not dry.
- Serve the fish on a platter with crackers and your favorite condiments: pickled jalapeños, key limes, lemons, Crystal hot sauce, chopped hard-boiled eggs, horseradish, capers, etc.
- *I use Indonesian sweet soy sauce, called kecap manis, available at Asian markets. You can substitute 2/3 cup of regular soy sauce mixed with 1 cup brown sugar.
- **If you don't have room in your fridge, transfer the rack to a cooler with a few ice packs. Switch out the ice packs for frozen ones as necessary to keep the fish cool while it dries.
