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Smoked Porgy Recipe.
Porgy, also known as a scup or bream, is a medium-fatty, firm-fleshed white fish. It has white, tender meat with a large flake and mild, sweet flavor and edible skin. It has been compared to snapper in taste and texture. It have tested above the EPA's threshold level for mercury just 9 percent.
Smoked Porgy Recipe - Recipe for whol Porgy brined in salt, sugar, soy sauce, bay leaves, garlic, onion, dill and smoked on mesquite, hickory or apple wood.
Ingredients:
- 4-5 fresh porgies about 1 lb each
- 1/2 cup kosher non-iodized salt
- 1/4 cup brown sugar
- 2 bay leaves
- 4 gloves garlic, chopped
- 1 onion, chopped
- 2 sprigs fresh dill, chopped
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Serves/Makes: 4 - 6
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How to Smoke Porgy:
- Put salt, sugar, bay leaves, garlic, onion and dill in a porcelain or plastic container and mix all the ingredients well.
- Place your fish in a non-reactive container (plastic or glass), and sprinkle fish with plenty of mixture inside and outside the fish.
- Cover container, put in refrigerator and refrigerate for about 4 hours.
- Remove the fish, rinse, pat dry and lay out for about 1-2 hours until fish become dry.
- Smoke on mesquite, hickory or apple wood in a smoker at about 230ºF for 30-40 minutes. The length of time to smoke will vary with the size of the fish and the temp of your smoker.
- The fish should be honey-brown and still visibly moist when done.
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Click to see a larger picture
Click to see a larger picture
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Notes:
The quality of the flesh, and thus its flavor, is the best if the Porgy is gutted and iced as soon as possible after capture.
This recipe for Smoked Porgy serves/makes: 4 - 6. It is delicious, simple, and very affordable dish.
Main Ingredient: Scup Porgy
Preparation Method: Smoked
Cuisine: American
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Porgy Recepies
Fish Recepies
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