Smoked Seafood Safely 



Although many people 

 consider smoking a preserva- 

 tion method, that is not true 

 of modern techniques. When 

 Native Americans smoked fish 

 centuries ago, the smoking 

 process lasted for days and 

 was accompanied by drying. 

 Most of today's smoked 

 seafood needs to be kept in 

 your freezer or refrigerator 

 just like any other perishable 

 food, says Joyce Taylor, Sea 

 Grant's seafood education 



Also, most smokers include a pan 

 for water, which creates a moist, 

 smoky environment and a fish that 

 melts on the tongue. 



For more information about how 

 to home-smoke seafood, send for 

 Wisconsin Sea Grant's free brochure. 

 "Home Smoking." Write Wisconsin 

 Sea Grant, University of Wisconsin- 

 Madison, 1800 University Avenue, 

 Madison, WI 53705. 



Smoked Fish Spread 



• 1 pound smoked fish 



• 1 pound cream cheese, softened 



• 2 tablespoons fresh lemon juice 



• 2 tablespoons chopped onion 



• 1/4 cup chopped sweet pickles 



• 1/2 cup finely chopped celery 



• 4 tablespoons horseradish 



• 1/2 teaspoon Tabasco sauce 



• 1/4 cup chopped fresh parsley 



• 3/4 cup light cream 



Flake fish. Blend together cream 

 cheese, lemon juice, onion, pickles, 



Because smoked seafood 

 is soaked in a brine prior to 

 smoking, it will last longer in the 

 refrigerator than fresh seafood. 

 Depending on the amount of brine 

 used, smoked fresh seafood can 

 be stored for two to three weeks 

 in the refrigerator. And freshly 

 smoked seafood can be kept in 

 the freezer up to six months. 



But what about all those 

 smoked salmon fillets in foil 

 pouches or vacuum packages 

 that are sold in boxes at room 

 temperatu re? 



celery, horseradish. Tabasco and 

 parsley. Add fish. Blend in cream to 

 reach desired consistency. Serve with 

 crackers. Makes about 3 cups. 



Joyce Taylor, N.C. Sea Grant 



These products are actu- 

 ally canned, says Sea Grant 

 researcher David Green, a 

 seafood technology specialist 

 at the N.C. State University 

 Seafood Lab. In this case, the 

 can is a thin metallic pouch or 

 vacuum pack, and the seafood 

 is processed just like canned 

 peaches or peas. Therefore, 

 these products can be safely 

 held at room temperature 

 until they're opened. Then 

 they must be refrigerated just 

 like fresh smoked products. 



-Kathy Hart 



Stuffed Baked Potatoes 



• 4 baking potatoes 



• 1/2 pound smoked salmon 

 or other smoked seafood 



• 1/2 cup hot milk 



• 1/4 cup chopped onion 



• 1/4 cup chopped parsley 



• 1 egg, beaten 



• 1/4 teaspoon dill weed or thyme 



• 1/4 teaspoon pepper 



• 1/8 teaspoon salt (optional) 



• 1/2 cup fine bread crumbs 



• 1/4 cup butter, melted 



Bake potatoes until done. Cut in half 

 lengthwise while hot and carefully scoop 

 potatoes out of the skins. Keep skins 

 intact for stuffing. Mash potatoes, add 

 hot milk and beat until fluffy. Flake fish 

 and add to potatoes along with parsley 

 and onion. Beat egg with dill weed, 

 pepper and salt; fold into potatoes. Heap 

 mixture into potato skins. Mix bread 

 crumbs with melted butter and sprinkle 

 over potatoes. Bake 20 minutes at 350 F 

 or until browned. Serves 4 to 8. 



Carolina City Smoked Seafood 



12 NOVEMBER/DECEMBER 1995 



