Fish Grilled & Smoked

Herring
health benefits, 2
Rosemary-Smoked Herring, 27
smoking favorite, 193

Herring Creek (Massachusetts), 207
Hibachis, 10, 11, 13
Hickory for smoking ham, 182
Histamine poisoning, 8
History of Food (Toussaint-Samat), 1
Hoisin-Grilled Coho, 74
Horseradish Sauce, 229
Hot smoking (barbecuing), 7, 8, 182, 190
Humidity variable, smoking fish, 188

I
Ice chest and pop-up grill, 14
Igniting charcoal, 13, 14, 21
Immune systems (weakened) caution, 8
Indirect smoke grilling, 7, 14
Indonesian Wellington (a Cultural Blend of Sea Bass with Peanuts, Soy Sauce,

and Tamarind), 160–61
Innards of fish, removing, 5, 5
Instant-read thermometer, 190
Iron from fish, 3

J
Japanese diet, 2
Japanese egg-shaped smokers, 186
Japanese restaurants, 1
Jerk Shrimp, 122
Jerusalem Artichoke, White Bean, and Mango Salad with Cold Sea Bass, 174
Jicama and Melon with Pollack Salad, 176
Journal of the American Medical Association, 2

K

Kebabs
Salmon and Boletes Kebabs, 75
Scallop and Shrimp Kebabs with Grilled Oranges, 124–25
Tuna Kebabs, 80

Kamado, 186
Kellogg, William K., 197
Key West Wellington, Sunset Pier–Style (Red Snapper, Chiles, and Lime), 147
Kidney line of fish, removing, 5, 5
Killing lobsters, 7, 7
King mackerel, mercury caution, 3, 193
King Salmon, Wild (Grilled) with Smoked Lobster–Tarragon Beurre Blanc, 76–

77, 77
Knives for preparing fish, 3–4, 4–7, 5, 6, 7
Konkapot Restaurant (Mill River, Massachusetts), 10

L
Lake Atitlán (Guatemala), 131–33, 132–33
Lake Megiscane (Quebec), 66, 202–3, 203
Lake-or Streamside Smoker, 202–3, 204–6, 205–6. See also Smoking fish

Lambert’s Cove (Massachusetts), 207, 209
Largemouth Bass, Smoked Butterflied, 63
Lateral line of fish, 4
Learning subtleties of smoking fish, 190, 192, 195
Leeks and Cod with Puttanesca Sauce, 99
Lemons

Lemonade, 235, 236
Lemon Beurre Blanc, 227
Lemon Sorbet–Glazed Mahi-Mahi, 79
Lemon-Tarragon Butter, 226
Lemony Corn Salsa, 233
Preserved Lemons and Limes, 155
salads and lemon juice, 168
Leslie, Eliza, 65
Lewis and Clark National Park, 34
Lighter fluid, 13, 21

Limes
Coconut-Lime Sauce, 230
Key West Wellington, Sunset Pier–Style (Red Snapper, Chiles, and Lime),
147
Lime Margaritas, 236
Preserved Lemons and Limes, 155

Lincoln, Mrs. D. A., 163
Liquadas, Mango, 236
Little, Alasdair, 240
Little, Crawford, 240
Little, Isobel, 241
Liver disorders caution, 8

Lobster
color when cooked, 8
Corn-Smoked Lobster, 117
Corn-Smoked Lobster Salad, 169
Grilled Lobster with Tomato and Tarragon-Chive Butter, 127
Grilled Wild King Salmon with Smoked Lobster–Tarragon Beurre Blanc, 76–
77, 77
killing, 7, 7
Lobster-Tomato Bisque, 139

Lobsterville Beach (Massachusetts), 207
Louisiana Catfish (Zydeco Wellington), 162–63
Lox, 40
Lump charcoal, smoker fuel, 186

M

Mackerel
health benefits, 2
Smoked Pastrami Mackerel, 106
smoking favorite, 193

Madison River, 35
Mahi-Mahi

Lemon Sorbet–Glazed Mahi-Mahi, 79
Mahi-Mahi and Green Papaya Salad, 173
Maize, 196
Mamaliga, 196
Management of fish, 1–2

Mangoes
Mango Cucumber Salsa, 233
Mango Liquadas, 236
Marinated Grilled Pineapple and Mango, 238
White Bean, Mango, and Jerusalem Artichoke Salad with Cold Sea Bass, 174

Manikowski Smoker, 192–93, 210–14, 211, 213–14. See also Smoking fish
Maple chips for smoking fish, 183–84

Maple Syrup Salmon Steaks, 72, 72
Margaritas, Lime, 236

Marinades
Balsamic Vinegar Marinade, 222
cooking fish safely and, 8
Grapefruit Marinade, 67
Peanut Marinade, 93

Marinated Eggplant, Grilled, 225
Marinated Grilled Pineapple and Mango, 238
Marlin, dwindling, 1
Martha’s Vineyard (Massachusetts), 95–97, 96, 207–9, 208
Martha’s Vineyard Striped Bass and Bluefish Derbies, 148
Martini, Smoked Tuna, 107
Masa, 196
Matching flavors, 234–35
Matelote, 134
Mead, 236
Mediterranean Pizza with Shrimp, Grilled, 126
Mediterranean Wellington (Red Mullet with Olives, Tomato, and Feta Cheese),

166
Melon and Jicama with Pollack Salad, 176
Melville, Herman, 97
Menu from Mason Rose, 216
Mercury caution, 3, 193
Mesclun for salads, 168
Mesquite for smoking ham, 182
Metal skewers, 16
Metal spatulas, 16
Metate, 196
Milho, 196
Millat, 196
Milt (Smoked Shad), Scrambled Eggs with, 61

Mint
Black Cod with Minted Orange Sorbet Sauce, 81
Cilantro-Mint Rub, 40
Gravad and Smoked Salmon with Cilantro-Mint Rub, 40
Minted Orange Sorbet Sauce, 81
Plum & Mint Sauce, 57
Sea Bass in Foil with Chickpeas and Mint, 90
Smoked Burbot with Wild Mushrooms, Plum, & Mint Sauce, 57
Tomato-Mint Salad, 224

Mirin, 29, 72
Mist for flavoring, 22
Mitts, 16
Mixed Wild Mushroom Pasta, 223
Modern Cookery for Private Families (Acton), 121
Moffett, Craig, 202

Monkfish
Monkfish Loins in a Peanut Marinade, 93
Monkfish-Persimmon Pockets, 94

Morel mushrooms
Grilled Shad with Morels, 92
Sautéed Morel Mushrooms, 223–24
Smoked Salmon Frittata with Fiddleheads and Morels, 110, 110–11
Striped Bass with Cattail Shoots and Morels, 86
Ya Sure You Betcha Wellington (Perch Fillets with Morels), 156

Moroccan Wellington (Sushi-Quality Tuna with Preserved Lemons), 154–55
Mortimer’s Outfitters and Fly Shop (Scotland), 240
Morton Salt Company, 191
Mousse, Smoked Tomato, 221–22
Mowat, Farley, 44
Mrs. Lincoln’s Boston Cook Book (Lincoln), 163
Muscadet, 234
Muscat, 235

Mushrooms
caution, 55
drying and reconstituting, 58–59
Grilled Shad with Morels, 92
Grilled Walleye with Grapes and Shaggy Mane Mushrooms, 54
Mixed Wild Mushroom Pasta, 223
salad options, 168
Salmon and Boletus Kebabs, 75
Sautéed Morel Mushrooms, 223–24
Smoked Burbot with Wild Mushrooms, Plum, & Mint Sauce, 57
Smoked Puffballs, 55
Smoked Salmon Frittata with Fiddleheads and Morels, 110, 110–11
Smoked Salmon Pizza with Mixed Wild Mushrooms, 38, 38–39
Smoked Whitefish with Stir-Fried Shiitakes and Green Tomatoes, 37
Striped Bass with Cattail Shoots and Morels, 86
Walleye Smoked with a Dried Mushroom–Pumpkin Seed Rub, 56
Wild Mushroom Ragu, 223
Ya Sure You Betcha Wellington (Perch Fillets with Morels), 156

Mustard
Dill Mustard Sauce, 231
Olive-Mustard Sauce, 52

N
NaCl (sodium chloride), 189
Native Americans, 180, 197
Nature’s Own, 183
Nealy, Bud, 3
Nectarine, Plum, and Cherry Wellington, 238–39
New York Wellington with East Coast Stripers, 148–49
Nitrates and nitrites, 191
Nixtamal, 196
Non-rising pizza dough, 39
Nuts for salads, 168

O
Oil level of fish and smoking, 193, 194
Olive oil (extra-virgin) for salads, 167, 168

Olives
Smoked Lake Trout with Olive-Mustard Sauce, 52
Mediterranean Wellington (Red Mullet with Olives, Tomato, and Feta
Cheese), 166
Olive-Mustard Sauce, 52
salad options, 168

Omega-3 fatty acids from fish, 2, 90
Omega-6 fatty acids, 2

Onions
Grilled Red Onions, 220
salad option, 168

Opera de pescado, 134

Orange flower water
Orange Flower Water Dressing, 172
Orange Flower Water Syrup, 237–38
salad option, 168

Orange Roughy with Fiddlehead Fern Salad and Orange Flower Water Dressing,
172

Oranges. See also Blood oranges
Black Cod with Minted Orange Sorbet Sauce, 81
Grilled Oranges with Scallop and Shrimp Kebabs, 124–25
Minted Orange Sorbet Sauce, 81

Ottertail Lake (Minnesota), 66, 67
Oven smoking, 187

Oysters
Oyster Stew, 138
Tickled Pink Oyster Pasta, 118–19
Tickled Pink Oysters, 32

P
Papa’s Papaya Chutney, 232

Papaya
Mahi-Mahi and Green Papaya Salad, 173
Papa’s Papaya Chutney, 232
Papaya, Carambola, and Yellowtail Salad, 175

Pasta
Mixed Wild Mushroom Pasta, 223
Tickled Pink Oyster Pasta, 118–19

Pastrami Mackerel, Smoked, 106
Pastrami-style curing, 201
Patagonian Wellington (Sea Bass with Asparagus and Romesco Sauce), 164,

164–65
Pâté, Smoked Salmon, 29

Peanuts
Calamari Peanut Salad, 170–71
Indonesian Wellington (a Cultural Blend of Sea Bass with Peanuts, Soy
Sauce, and Tamarind), 160–61
Monkfish Loins in a Peanut Marinade, 93
Peanut Marinade, 93

Pear and Dried Cherry Sauce, 66–67
Pellet-fired grills, 13, 18
Pellicle, forming of, 190
Peppercorn (Pink) Chervil Cream, 228
Peppered Dill Rub, 201

Perch
Grilled Freshwater Perch with Blood Orange Salad, 51
Smoked Yellow Perch in Grapefruit Marinade, 67
Ya Sure You Betcha Wellington (Perch Fillets with Morels), 156

“Perfect” grill, 11–12
Perforated grilling pans, 16
Persimmon-Monkfish Pockets, 94
Pike (Smoked) with Dried Cherry and Pear Sauce, 66, 66–67
Pineapple and Mango, Marinated Grilled, 238
Pine pitch, turpentine flavor from, 181
Pink Peppercorn–Chervil Cream, 228
Pinot Gris, 234
Pinot Noir, 234, 235
Piscine. See Fish

Pizza
Grilled Mediterranean Pizza with Shrimp, 126
Smoked Salmon Pizza with Mixed Wild Mushrooms, 38, 38–39

Planning for grilling fish, 14
Plugra, 226

Plums
Nectarine, Plum, and Cherry Wellington, 238–39
Plum & Mint Sauce, 57
Smoked Burbot with Wild Mushrooms, Plum, & Mint Sauce, 57

Pockets, Monkfish-Persimmon, 94
Polenta, 196
Pollack with Jicama and Melon Salad, 176
Pompano, Curried Grilled, 85
Ponzu Sauce, 100, 232
Popcorn, 197
Pop-up grill and ice chest, 14

Potatoes
Smoked Shad Roe-Potato Balls, 36
Walleye Hash Browns, 62

Potted Fish, 163

Preheating tips
grills, 13–14
smokers, 194–95

Preparing fish, 3–7. See also Cooking fish safely; Fish anatomy of fish, 4
cutting fillets, 3–4, 5–6, 5–6
cutting steaks, 6, 6
drying before, 4
fillet glove for, 4
filleting, 3–4, 5–6, 5–6
gutting, 5, 5
head removal, 5, 5
innards removal, 5, 5
kidney line removal, 5, 5
killing lobsters, 7, 7
knives for, 3–4, 4–7, 5, 6, 7
lobsters, killing, 7, 7
refrigeration, importance of, 3, 6, 8, 190
removing fish parts, 5, 5
scaling, 4, 4–5
sharp knives, importance of, 4
skinning fillets, 6, 6
steaks, cutting, 6, 6
washing, 4, 6
whole fish, 5

Preserved Lemons and Limes, 155
Preserved Lemons with Sushi-Quality Tuna (Moroccan Wellington), 154–55
Preserving fish by smoking, 180, 182

Professional quality
grills, 12
smokers, 186

Pteronarcys californica, 35
Puffballs, Smoked, 55
Pulaski (New York), 113–15, 115
Pull-out bottom tray, grills, 12
Pumpkinseed, Sunnies Dijon, 48

Pumpkin seeds
Dried Mushroom–Pumpkin Seed Rub, 56
Toasted Pumpkin Seeds, 168

Purée of Fava Beans, 224
Puttanesca Sauce, 99

Q
Quenelles (dumplings), 24

R
Ragu, Wild Mushroom, 223
Rainbow Trout, Smoked, 65
Raising/lowering heat source of grates, 12–13
Ranches, Big Sky Country, 34
Rangeley Lake salmon (Maine), 157–59, 158–59
Rapid River (Maine), 43–45, 45
Ratatouille, 221
Reconstituting mushrooms, 58–59
Red Mullet with Olives, Tomato, and Feta Cheese (Mediterranean Wellington),

166
Red Onions, Grilled, 220

Red peppers
Red Pepper Sauce, 60–61

Roasted Red Peppers, 60

Red snapper
Key West Wellington, Sunset Pier–Style (Red Snapper, Chiles, and Lime),
147
Tea Leaf–Smoked Red Snapper, 103

Red wine, 234, 235
Red Wine Sauce, 50–51
Referrals for grills, 11
Refrigeration, importance of, 3, 6, 8, 190
Relative humidity variable, smoking fish, 189
Removing fish parts, 5, 5
Resources for grills, 11
Riesling, 235
River Spey (Scotland), 240–41, 241
Roasted Red Peppers, 60
Rod, reel, and knot, 209
Roe, 61, 130
Romesco Sauce, 230
Romesco Sauce and Asparagus with Sea Bass (Patagonian Wellington), 164,

164–65
Rose, Mason, 215, 216
Rose Butter, 226
Rosemary-Smoked Herring, 27
Rose Smokehouse, 215–18, 216–18. See also Smoking fish Rubs

Cilantro-Mint Rub, 40
Dried Mushroom–Pumpkin Seed Rub, 56
Peppered Dill Rub, 201
Rum-Soaked Tuna, 108

S
Sable (black cod)

Black Cod with Minted Orange Sorbet Sauce, 81
Smoked Sable, 42
smoking favorite, 194
Safety tips. See Cooking fish safely
Saffron Fish Stew with Aïoli, 140–41
Salads, 167–78. See also Dressings Blood Orange Salad, 224–25

Calamari Peanut Salad, 170–71
Corn-Smoked Lobster Salad, 169
drinks with, 235
Fiddlehead Fern Salad with Orange Roughy and Orange Flower Water

Dressing, 172
Grapefruit Salad with Smoked Whitefish, 178
Mahi-Mahi and Green Papaya Salad, 173
options for, 167–68
Papaya, Carambola, and Yellowtail Salad, 175

Pollack with Jicama and Melon
Salad, 176
Salmon Salad, 171
Shad, Wild Chicory, and Cattail-Shoot Salad, 177
Spinach Salad with Cider Vinaigrette, 48
Toasted Pumpkin Seeds, 168
Tomato-Mint Salad, 224
White Bean, Mango, and Jerusalem Artichoke Salad with Cold Sea Bass, 174

Salmon
Columbia River Chinook with Cherry Balsamic Sauce, 73
Gravad and Smoked Salmon with Cilantro-Mint Rub, 40
Grilled Wild King Salmon with Smoked Lobster–Tarragon Beurre Blanc, 76–
77, 77
health benefits, 2
Maple Syrup Salmon Steaks, 72, 72
Salmon and Boletus Kebabs, 75
Salmon and Corn Chowder, 137
Salmon Salad, 171
Smoked Gravlax, 41
Smoked Salmon, 112
Smoked Salmon Frittata with Fiddleheads and Morels, 110, 110–11
Smoked Salmon Pâté, 29
Smoked Salmon Pizza with Mixed Wild Mushrooms, 38, 38–39
Smoked Salmon Spread, 30
smoking favorite, 193
Wee Peaty Wellington (a Marriage of Salmon and Scotch), A, 150–51

Salmon flies, 33, 33
Salmon River, 50–51, 113–15, 115

Salsa
Basic Salsa, 233
Lemony Corn Salsa, 233
Mango Cucumber Salsa, 233

Salt Cod Chowda with Grilled Fish and Vegetables, 142–43
Saltpeter, 191
Salt variable, smoking fish, 189
Saltwater fish, 71–112

Black Cod with Minted Orange Sorbet Sauce, 81
Bluefish with Tomato and Basil, 89
Columbia River Chinook with Cherry Balsamic Sauce, 73
Curried Grilled Pompano, 85
Fennel-Smoked Bluefish with Blueberry Balsamic Sauce, 109
Grilled Halibut in Coconut Milk and Soy Sauce, 78–79
Grilled Seafood Sausages, 98–99
Grilled Shad with Morels, 92
Grilled Tuna Burgers, 84
Grilled Wild King Salmon with Smoked Lobster–Tarragon Beurre Blanc, 76–

77, 77
Grouper with Tandoori Sauce in Foil Pouches, 91
Hoisin-Grilled Coho, 74
Lemon Sorbet–Glazed Mahi-Mahi, 79
Maple Syrup Salmon Steaks, 72, 72
Monkfish Loins in a Peanut Marinade, 93
Monkfish-Persimmon Pockets, 94
Rum-Soaked Tuna, 108
Salmon and Boletus Kebabs, 75
Sea Bass in Foil with Chickpeas and Mint, 90
Smoked Croaker, 105
Smoked Pastrami Mackerel, 106
Smoked Salmon, 112
Smoked Salmon Frittata with Fiddleheads and Morels, 110, 110–11
Smoked Shad Roe, 101
Smoked Shad with Gazpacho, 102–3
Smoked Tuna Martini, 107
Smoked Tuna with Ponzu Sauce, 100

Striped Bass with Cattail Shoots and Morels, 86
Striped Bass with Curried Shrimp Sauce, 88
Tea Leaf–Smoked Red Snapper, 103
Tilapia and Coffeehouse Stuffing, 82–83
Tuna Kebabs, 80
Tuna Steaks and Blood Oranges in Foil, 83
Yellowtail Smoked over Fennel, 104
Sancochos, 134
San Pedro volcano, 132
Sarda sarda, 209
Sardines, health benefits, 2
Sashimi, 207
Sassafras and corncobs, smoker fuel, 183
Satays, Shrimp, 123

Sauces
Blueberry Balsamic Sauce, 109
Champagne Sauce, 130
Cherry Balsamic Sauce, 73
Coconut-Lime Sauce, 230
Coconut Milk and Soy Sauce, 78–79
Curried Shrimp Sauce, 88
Curry Sauce, 231
Dill Mustard Sauce, 231
Dried Cherry and Pear Sauce, 66–67
Ginger Soy Sauce, 232
Green Sauce, 28, 230–31
Horseradish Sauce, 229
Lemon Beurre Blanc, 227
Minted Orange Sorbet Sauce, 81
Olive-Mustard Sauce, 52
Pink Peppercorn–Chervil Cream, 228
Plum & Mint Sauce, 57
Ponzu Sauce, 100, 232
Puttanesca Sauce, 99
Red Pepper Sauce, 60–61
Red Wine Sauce, 50–51
Romesco Sauce, 230
Shrimp Paste, 229
Tandoori Sauce, 91
Tarragon Beurre Blanc, 76–77
Yum-Yum Yogurt with Celeriac and Turmeric, 228

Sausages, Grilled Seafood, 98–99
Sautéed Cucumbers with Cilantro, 225
Sautéed Morel Mushrooms, 223–24
Sauternes, 236
Scaling fish, 4, 4–5
Scallions for salads, 168

Scallops
color when cooked, 8
Grilled Scallops in Champagne Sauce, 130
Scallop and Shrimp Kebabs with Grilled Oranges, 124–25

Scandinavia and preserving fish, 180
Scotch and Salmon Marriage (A Wee Peaty Wellington), 150–51
Scotland and preserving fish, 180
Scrambled Eggs with Smoked Shad Milt, 61
Screen for drying mushrooms, 58, 59
Scromboid poisoning, 8

Sea bass
Indonesian Wellington (a Cultural Blend of Sea Bass with Peanuts, Soy
Sauce, and Tamarind), 160–61
Patagonian Wellington (Sea Bass with Asparagus and Romesco Sauce), 164,
164–65
Sea Bass in Foil with Chickpeas and Mint, 90
White Bean, Mango, and Jerusalem Artichoke Salad with Cold Sea Bass, 174

Seafood Sausages, Grilled, 98–99
Seasoning injector, 191, 198, 205

Selecting fish
guidelines, 3
smoking and, 193–95

Serving fish, 8
Servings (weekly), recommendation, 2, 3, 193
Sesame Stuffed Squid, Grilled, 128–29
Seth’s Pond (Massachusetts), 207

Shad
Grilled Shad with Morels, 92
Shad, Wild Chicory, and Cattail-Shoot Salad, 177
Smoked Shad with Gazpacho, 102–3

Shad roe
Smoked Shad Roe, 101
Smoked Shad Roe-Potato Balls, 36

Shaggy Mane Mushrooms, Grilled Walleye with Grapes and, 54

Shark
dwindling populations of, 1
mercury caution, 3, 193

Sharp knives, importance of, 4
Shellfish, 116–30

cooking safely, 8
Corn-Smoked Lobster, 117
Grilled Lobster with Tomato and Tarragon-Chive Butter, 127
Grilled Mediterranean Pizza with Shrimp, 126
Grilled Scallops in Champagne Sauce, 130
Grilled Shrimp, 120–21
Grilled Stuffed Sesame Squid, 128–29
guidelines, 3
Jerk Shrimp, 122
Scallop and Shrimp Kebabs with Grilled Oranges, 124–25
Shrimp Satays, 123
Spicy Grilled Soft-Shell Crabs, 125
Tickled Pink Oyster Pasta, 118–19
Shelling shrimp, 121
Shiitakes and Green Tomatoes with Smoked Whitefish, Stir-Fried, 37

Shrimp
cleaning, 121
Curried Shrimp Sauce, 88
Grilled Mediterranean Pizza with Shrimp, 126
Grilled Shrimp, 120–21
Jerk Shrimp, 122
measuring, pound, 124
Scallop and Shrimp Kebabs with Grilled Oranges, 124–25
Shrimp Satays, 123
Shrimp Paste, 229

Side dishes, 220–25
Blood Orange Salad, 224–25
Grilled Marinated Eggplant, 225
Grilled Red Onions, 220
Grilled Tomatoes Marinated in Balsamic Vinegar, 222
Mixed Wild Mushroom Pasta, 223
Plum Tomato Cups, 222
Purée of Fava Beans, 224
Ratatouille, 221
Sautéed Cucumbers with Cilantro, 225
Sautéed Morel Mushrooms, 223–24
Smoked Corn on the Cob, 220
Smoked Tomato Mousse, 221–22
Spaetzle, 225
Spaghetti Squash and Fresh Tomato, 220–21
Tomato-Mint Salad, 224
Wild Mushroom Ragu, 223

Simple Stew, 143
Skewers, 16–17, 75
Skinning fillets, 6, 6
Slide-out stainless-steel drawers, smokers, 185
Smallmouth Bass Wrapped in Cornhusks, Grilled, 53
Smell and freshness of fish, 3
Smoked Apache Trout, 64
Smoked Bluefish over Fennel, 26
Smoked Bonito with Green Sauce, 28

Smoked Burbot with Wild Mushrooms, Plum, & Mint Sauce, 57
Smoked Butterflied Largemouth Bass, 63
Smoked Corn on the Cob, 220
Smoked (Corn-Smoked) Lobster, 117
Smoked (Corn-Smoked) Lobster Salad, 169
Smoked Croaker, 105
Smoked Fennel Bluefish with Blueberry Balsamic Sauce, 109
Smoked Gravad and Salmon with Cilantro-Mint Rub, 40
Smoked Gravlax, 41
Smoked Lake Trout with Olive-Mustard Sauce, 52
Smoked Lobster–Tarragon Beurre Blanc, 76–77
Smoked Pastrami Mackerel, 106
Smoked Pike with Dried Cherry and Pear Sauce, 66, 66–67
Smoked Puffballs, 55
Smoked Rainbow Trout, 65
Smoked Red Snapper, Tea Leaf, 103
Smoked Rosemary Herring, 27
Smoked Sable, 42
Smoked Salmon, 112
Smoked Salmon Frittata with Fiddleheads and Morels, 110, 110–11
Smoked Salmon Pâté, 29
Smoked Salmon Pizza with Mixed Wild Mushrooms, 38, 38–39
Smoked Salmon Spread, 30
Smoked Shad Milt, Scrambled Eggs with, 61
Smoked Shad Roe, 101
Smoked Shad Roe-Potato Balls, 36
Smoked Shad with Gazpacho, 102–3
Smoked Tomato Mousse, 221–22
Smoked Tuna Martini, 107
Smoked Tuna with Ponzu Sauce, 100
Smoked Walleye with a Dried Mushroom–Pumpkin Seed Rub, 56
Smoked Walleye with Red Pepper Sauce, 60–61
Smoked White Fish with Grapefruit Salad, 178
Smoked Whitefish with Stir-Fried Shiitakes and Green Tomatoes, 37
Smoked Yellow Perch in Grapefruit Marinade, 67
Smoked Yellowtail over Fennel, 104

Smokehouse (Rose Smokehouse), 215–18, 216–18. See also Smoking fish
Smoke pan, 14–15, 20, 21

Smokers, 184–87. See also Smoking fish barrel smokers, 187
briquettes as fuel, 186
British Thermal Unit (BTU) output, 186
burners, 185
charcoal grills for smoke grilling, 185–86
corn kernels (dried) as fuel, 183, 184
custom-made smokers, 187
deciduous trees as fuel, 182
electric smokers, 184–85
first attempts at building, 181
fruitwood as fuel, 182, 183
fuel for, 182–84, 186
gas grills for, 185, 186
grapevines as fuel, 182, 183
grates, 185
hardwood as fuel, 182–83, 184
Japanese egg-shaped smokers, 186
Lake-or Streamside Smoker, 202–3, 204–6, 205–6
learning subtleties of, 190, 192, 195
lump charcoal as fuel, 186
Manikowski Smoker, 192–93, 210–14, 211, 213–14
oven smoking, 187
preheating smokers, 194–95
professional, 186
Rose Smokehouse, 215–18, 216–18
sassafras and corncobs (dried) as fuel, 183
slide-out stainless-steel drawers, 185
stand-up grills, 185
water smokers, 185
wok, 186–87
wood chips/chunks as fuel, 183

Smoking fish, 179–201. See also Condiments; Cooking fish safely; Desserts;
Drinks; Fish; Preparing fish; Sauces; Side dishes; Smokers air circulation
and, 188–89, 190

bacterial growth, 3, 7, 8, 189
barometric pressure variable, 188
Basic Curing Solution, 198
Bourbon Cure, 199
brining, 8, 189, 191
cold smoke, 7, 182, 190
conifer woods, avoiding, 181, 182
cool, dry conditions for, 188–89
cooling fish after smoking, 190, 191, 192
corn smoking, 18–22, 184
curing solutions, 189, 191, 198–200
drinks with, 235
exotic woods, avoiding, 183
fat content of fish and, 193, 194
fish selection for, 193–95
“fog” of volatile oils and, 188
free wood for, 183–84
grilling and, 7–8, 12, 14
history of, 180–81
hot smoking (barbecuing), 7, 8, 182, 190
humidity variable, 188
instant-read thermometer for, 190
learning subtleties of, 190, 192, 195
maple chips for, 183–84
nitrates and nitrites, 191
oil level of fish and, 193, 194
pastrami-style curing, 201
pellicle, forming of, 190
Peppered Dill Rub, 201
preheating smokers, 194–95
preserving fish by, 180, 182
refrigeration, importance of, 190
relative humidity variable, 189
salt variable, 189
seasoning injector, 191, 198, 205
selecting fish for, 193–95

smokehouse for, 188–92
Sorghum Chardonnay Cure, 200
sticking, preventing, 191–92
syringes for brining, 191
temperature control, 189, 190
weather-related variables, 188–89
weight loss of fish from, 192
wood stove for, 181
Soaking skewers before using, 75
Soave, 235
Sodium chloride (NaCl), 189
Sodium nitrite, 191
Soft-Shell Crabs, Spicy Grilled, 125
Soft smoke, 18–22
Solianka, 134
Sorghum Chardonnay Cure, 200

Soups
Fish Drop Soup, 25
Smoked Shad with Gazpacho, 102–3
Tickled Pink Oysters, 32

Soy
Ginger Soy Sauce, 232
Grilled Halibut in Coconut Milk and Soy Sauce, 78–79
Indonesian Wellington (A Cultural Blend of Sea Bass with Peanuts, Soy
Sauce, and Tamarind), 160–61

Spaetzle, 225
Spaghetti Squash and Fresh Tomato, 220–21
Spatulas, 16
Species of fish, 1
Spicy Grilled Soft-Shell Crabs, 125
Spinach Salad with Cider Vinaigrette, 48
Spread, Smoked Salmon, 30
Spring Harvest of Brook Trout, Watercress, and Fiddleheads (Berkshire Brookie

Spring Wellingtons), 152–53, 153
Sprouts for salads, 168
Square inches of grilling space, 12

Squid
Calamari Peanut Salad, 170–71
Grilled Stuffed Sesame Squid, 128–29

Stand-up grills, 185
Star fruit (Carambola), Papaya, and Yellowtail Salad, 175

Steaks
cutting tips, 6, 6
Maple Syrup Salmon Steaks, 72, 72
Tuna Steaks and Blood Oranges in Foil, 83

Steelhead trout, Pulaski (New York), 113–15, 115
Steelhead Trout in Red Wine Sauce, 50–51
Steel smoker, 192–93, 210–14, 211, 213–14. See also Smoking fish Stews and

chowders, 134–43
Fisherman’s Stew, 136
Fish Stock, 141
Lobster-Tomato Bisque, 139
Oyster Stew, 138
Saffron Fish Stew with Aïoli, 140–41
Salmon and Corn Chowder, 137
Salt Cod Chowda with Grilled Fish and Vegetables, 142–43
Simple Stew, 143
Sticking, preventing grilling fish, 13, 14, 145
smoking fish, 191–92
Stir-Fried Shiitakes and Green Tomatoes, Smoked Whitefish with, 37
Stock, Fish, 141
Streamside Smoker, 202–3, 204–6, 205–6. See also Smoking fish Striped bass
New York Wellington with East Coast Stripers, 148–49
Striped Bass with Cattail Shoots and Morels, 86
Striped Bass with Curried Shrimp Sauce, 88
Stuffing, Tilapia and Coffeehouse, 82–83
Sturgeon, smoking favorite, 194
Sunnies Dijon, 48
Sunset Pier–Style, Key West Wellington (Red Snapper, Chiles, and Lime), 147
Sushi-Quality Tuna with Preserved Lemons (Moroccan Wellington), 154–55

Swordfish
dwindling populations of, 1
mercury caution, 3, 193

Syringes for brining, 191
Syrup, Orange Flower Water, 237–38

T
Tamarind, Peanuts, and Soy Sauce with Sea Bass (Indonesian Wellington), 160–

61
Tandoori Sauce, 91