Smoked Scallop Chowder 



• 1/2 teaspoon salt 



• 1 1/2 cups diced potatoes 



• 2/3 cup diced carrots 



• 2/3 cup sliced celery 



• 1/2 cup chopped onion 



• 2 cups water 



• 2/3 cup milk 



• 2/3 cup chicken broth 



• 1/8 teaspoon white pepper 

 •11/2 tablespoons butter 



• 1/2 pound smoked scallops 



In a medium pot, add potatoes, carrots, 

 celery, onion and salt to water. Bring to 

 a boil; lower heat and simmer until 

 tender, approximately 10 minutes. Stir 

 in milk, chicken broth, pepper and 



butter. Puree in blender with 1/4 

 pound of smoked scallops. Return to 

 heat. Coarsely chop remaining 

 scallops. Add to chowder. Remove 

 from the heat as soon as the chowder 

 is thoroughly heated. Garnish with 

 lemon wedges (optional). Serves 4. 



Carolina City Smoked Seafood 



Smoked Fish One-Dish Meal 



• 1 pound smoked fish — 

 grouper, mackerel or mahi-mahi 



° 1/2 cup chopped celery 



• 1/2 cup chopped green pepper 



• 1 cup sliced mushrooms 



• 3 tablespoons olive oil 



• 2 teaspoons all-purpose flour 



• 4 ounces processed cheese spread 



• 4 ounces shredded sharp cheddar 

 cheese 



• 1 10-ounce can tomatoes 



• cooked rice or pasta 



Cut smoked fish into small pieces, 

 cover and set aside. Saute celery, 

 green pepper and mushrooms in olive 

 oil in a large skillet until tender. 3 to 5 

 minutes. Stir in flour, cheeses and 

 tomatoes. Cook over low heat until 

 cheese melts and mixture thickens. 

 Add smoked fish and stir gently until 

 thoroughly heated. Serve over cooked 

 rice or pasta. Serves 4. 



Carolina City Smoked Seafood 



Enjoy! □ 



The Basics of Seafood Smoking 



After several days of 

 writing about smoked sea- 

 food, I had to try it myself. 

 Using my home smoker, 

 I smoked three types of 

 seafood — a salmon fillet, 

 a grouper fillet and tuna 

 steaks. All were delicious, 

 and the process was easy. 



Here are the basics: 



1 . Buy the freshest fish 

 possible. As Joyce Taylor 

 always says, no amount of 

 cooking or smoking is going 

 to make a bad (spoiled) fish 

 better. Oilier fish tend to 

 hold the smoked flavor more 

 easily, and thicker fillets or 

 steaks are easier to handle. 



2. Make a brine. I used 

 this recipe: 



• 1 cup kosher salt 



• 1 cup brown sugar 



• 2 cups hot water 



• seasoning — thyme, pepper, 

 dill, red pepper, citrus peel or any 

 favorite herb or spice 



Mix the brine and let it cool, i 

 used dill in the salmon brine, 

 lemon peel and black pepper in 

 the grouper brine and garlic in 

 the tuna brine. Pour the brine 

 over the fish in a glass or plastic 

 container. Do not use metal. Salt 

 is corrosive and reacts with some 

 metals. Brine for two to four 

 hours in the refrigerator. 



3. Remove fish from brine. 

 Allow to dry in a pan or on a 

 plate in the refrigerator for one 

 to two hours. 



4. About 30 minutes prior to 

 putting seafood on the smoker, 

 start the charcoal. Also place the 

 wood chips in water. After the 

 charcoal briquettes are hot and 



glowing, spread them in the 

 bottom of the smoker. 

 Sprinkle wood chips over the 

 charcoal. Fill the water pan 

 with water and place above 

 the fire. The simmering water 

 makes for a moister smoked 

 product. 



5. Place the fish on the 

 grill rack. Close the smoker. 

 The heat should be sufficient 

 to raise the internal tempera- 

 ture to 1 60 F for 30 minutes. 

 My smoker has a temperature 

 gauge that tells me when the 

 temperature is in the ideal 

 range for smoking. If it's too 

 hot, the fish will cook quickly 

 and fail to absorb the smoke 

 flavor. I smoked my fish for 1 

 1/2 hours; the result was 

 flavorful and moist. My family 

 is already clamoring for more. 



-Kathy Hart 



COASV.YATCH 13 



