I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Thursday, January 14, 2016

Smoked Fish

Seasoning Mix:

1/2 part dried orange peel
1 part garlic powder
1 part paprika
1 part red pepper
1 part black pepper
2 parts salt
For fillets, add dried parsley and dried onion to taste.

Mix all seasoning ingredients together.  Set aside.  Prepare brine:  Fill 48 quart ice chest half full with ice.  Add 3/4 box salt mixed with water.  You can add brown sugar to taste, but if you do, the smoked fish will mold if not refrigerated.

Soak fish overnight in brine.  Remove from brine and coat with seasoning mix.  Cook fish in smoker for 2 hours at approximately 140 degrees to 160 degrees.  Check for doneness.  Smoke for additional time to desired texture, approximately 3 1/2 to 4 1/2 hours. 

This is our friend John Whaley's recipe for delicious smoked fish developed over years of smoking fish on St. George Island.  Smoking works best with oily fish such as mullet or mackerel.
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