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Location: The Land Mass Between NOLA and Mobile, AL
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On Christmas Eve, mrdiva and I typically have appetizers like cheeses and some antipasto vegetables, cured salmon, and oyster stew. This year I'm thinking of making East Coast-style whitefish spread instead of oyster stew for a change. I've looked at some recipes online which look good, but was wondering if anyone has any experience making this?
Not trying to be funny but what is "east coast style whitefish spread"?
I've lived on the east coast all my life and never had that. Had something similar in Florida (and that may be what you're referencing), it was like a smoked whitefish and mayo (very simple). Served with jalapeno slices and saltines. Good stuff!
I've never made it so I can't offer help there, but I did look up recipes and they seem to be all gunked up with vegetables and I'm not sure if that would be overkill or not.
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
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My people (da Jews ) love this stuff. If BoSox is talking about South Florida (specifically Boca Raton), it's the same stuff.
A company called Adar makes a really good one and it's pretty much like BoSox said -- smoked whitefish and mayo.
You're not going to find the Adar stuff, in all likelihood, and you want to make your own anyway. I've never made it myself but if I'd trust anyone's recipe, it's Deb's (she's one of my people ):
I think I'd leave out the horseradish, though. But that's just me...
ETA: NEVER MIND!! I just saw that AnnaGWS posted Ina Garten's recipe and THAT sounds much more authentic. I'd go with http://www.foodnetwork.com/recipes/i...recipe-1946475 for sure! (Ina is also one of my people. Ha!)
It's a Kosher deli thing. I used to work in a Shop-Rite deli in a Jewish neighborhood and we sold the Acme brand and it was very popular. As far as I know it's similar to a smooth tuna salad recipe but with smoked whitefish. It is delicious but I'll take the whole fish all day long and twice on Saturday night!
Location: By the sea, by the sea, by the beautiful sea
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When people refer to 'smoked whitefish' is that a generic term for any white fleshed flaky fish or a specific species?
I used to love catching a good amount of whiting in NJ, there were smokehouses on the way home that would give you a smoked one for every two or three fresh ones you turned in. Delicious with a cold beer.
It's a Kosher deli thing. I used to work in a Shop-Rite deli in a Jewish neighborhood and we sold the Acme brand and it was very popular. As far as I know it's similar to a smooth tuna salad recipe but with smoked whitefish. It is delicious but I'll take the whole fish all day long and twice on Saturday night!
Amen, brother! I love those things and wouldn't adulterate the flavor with anything!
Quote:
Originally Posted by burdell
When people refer to 'smoked whitefish' is that a generic term for any white fleshed flaky fish or a specific species?
I used to love catching a good amount of whiting in NJ, there were smokehouses on the way home that would give you a smoked one for every two or three fresh ones you turned in. Delicious with a cold beer.
There are two kinds of fish (whitefish and chubs) that both come from the Great Lakes that are used. Anything else is usually called by its own name, so far as I know. So if you smoked some whiting, you'd have smoked whiting. I think the others are fattier.
When people refer to 'smoked whitefish' is that a generic term for any white fleshed flaky fish or a specific species?
I used to love catching a good amount of whiting in NJ, there were smokehouses on the way home that would give you a smoked one for every two or three fresh ones you turned in. Delicious with a cold beer.
the fishermen can't even tell them apart. You'd need dna to species them.
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) love this stuff. If BoSox is talking about South Florida (specifically Boca Raton), it's the same stuff.
