Smoking and serving bonito appitizer, suggestions please?
Hello friends,
I am headed to a men's gathering this Thursday. It is traditional to bring some food, snacks, drinks, etc., to share. I have a bunch of bonito in my freezer. that was professionally processed. I'd like to thaw, wet brine to ad flavor, dry and smoke on pellet cooker.
I am respectfully requesting wet bring recipe (spicy hot would be good), and simple serving suggestions please.
Could I simply serve it w/ crackers?
I wonder if serving it with spicy salsa macha and tortilla chips would work? I'm leaning this direction as we are in SD county and the gathering will be mostly indigenous, Mexican, etc...
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I put bonito in with the mackerel family of fish in that it's a strong, oily flavored species. I did some smoked mackerel recently (wife loves it) and parred with a spicy mayo. It cut the oily after taste and opened the taste buds. Good luck, hope your presentation goes well regardless !!
Yesterday morning before work (5am), I made dry brine of brown sugar, Kosher salt, lime pepper, onion granules, garlic granules, chili powder, adobo and chipotle powder. Brined in the fridge till 5pm.
5pm: Quick rinse in cool tap water, towel dried well, on cooling rack. I gave it a light dusting of lime pepper, chili powder and chipotle powder as I want it to have a spicy SW profile. Cack on the cooling rack and back into fridge to dry & form pecille.
I must say, between how the crew handled it on the boat, and the processor... after thawing a paper towels change them often as they got damp, and dry brine... They are very firm w/out a hint of mushiness.
4:am: Started Treagar (prepared the night before & filled w/ Smoke Daddy Tutti Frutti pellets) at 225, and lit Smoke Daddy smoke tube full of cherry chips. Fish on.
The recipes I read said 2 hours at 125. I temped at 1:25 and they were already beyond where I wanted to pull them. They ranged between 150 and 160. At least I know they're safe.
I'll keep a couple whole, dice some and add to creme cheese with fresh sliced jalapeños. I made Salsa mocha, and pickled red onions w/ herbs. I'll serve w/ tortilla chips and saltines. Should be a nice interesting snack for the brothers.
Soooo,
After cooling in fridge all day, I chopped a pretty good handful of jalapeños, broke up several smoked Bonito fillets, and mixed them with 4 blocks of cream cheese.
Sounds basic and plain, but between the seasoned smoked Bonito, the fresh chilis, and the cream cheese, it is amazing, flavorful and delicious!
Cheers!
JD
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