Maple Smoked Bluefish

Maple Smoked Bluefish will change your mind about bluefish. Many fishermen love to fish for blues, but not many people love to eat blues. This recipes is every fisherman’s dream. You can keep your catch and please your family and friends all at the same time! You will never hear this tastes “fishy” again. The spread is flavored with Feisty Fish Rub from



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Maple Smoked Bluefish

By Amy Published: July 18, 2015

  • Yield: 20 Servings
  • Prep: 1 hr min
  • Cook: 4 hrs mins
  • Ready In: 5 mins

Maple Smoked Bluefish is a fisherman's delight. Will make you even prouder of your catch!



  1. Mix maple cure with water. Place bluefish fillets in maple cure/brine for three hours. Use ratio of 2/3 cup cure to 2 cups of water and mix enough to cover fish. Take fish out of brine and allow to drip dry on racks. Smoke fish for 2-3 hours at 140-160 degrees in an electric smoker or smoke 4-6 hours at a lower temp (approx. 120 degrees), if you want a heavier smoked flavor. Wrap fish in plastic and refrigerate to cool before serving. Mix cream cheese, onions, capers and Feisty Fish Rub together. Spread on crackers and add a chunk of smoked fish. If desired, add the special sauce after mixing together the ketchup, Worcestershire sauce, tabasco, and lemon juice.

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