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Smoked whitefish -- uses besides salad?

I got sucked into buying a gorgeous whole smoked whitefish today at Costco (2 lbs). I'm not averse to having smoked whitefish salad once or twice a day for the next few days but was wondering if there were other yummy uses for it. Maybe amp up the cod cakes I'm going to make tomorrow from the rest of my CSF whole cod? And can I freeze some of it? Might mess with the texture I suppose but not sure it matters in whitefish salad. Maybe with sour cream and scallions on a baked potato? Or folded into a nice white bean salad? Mmmm, what a dilemma to have....

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  1. Here are 2 recipes I googled. Don't let the first one scare you. Change the name to quenelles and serve with creamed horseradish sauce.

    1. You can do a traditional Scottish breakfast. Warm the fish while cooking eggs to order. [I place the fish in non-stick pan with a tablespoon or so of water and a touch of butter. Turn on medium low and cover so that the fish steams just a bit.]

      Meanwhile toast an English muffin or some good crusty bread. When the eggs are almost done, take the cover off the fish to finish. For good measure, saute a slice of tomato.

      Other ways I love smoked fish, as a mousse on pumpernickel or rye bread with or without sliced cucumber. Batali's recipe uses tons of butter with some herbs, while other recipes use cream cheese, lemon and capers. Mix the ingredients except the fish in a food processor or by hand in a bowl. When smooth, break the fish by hand and mix gently into the mixture.

      Occasionally I just use a fork and eat the fish straight.

      5 Replies
      1. re: smtucker

        Make a Larry David Sandwich! (The one he wouldn't eat on Curb Your Enthusiasm...was upset that he got a fish sandwich named after him rather than a meat sandwich...)
        Whitefish, sable, cream cheese, onion, and capers on a bagel...Larry may have hated it but I love it....

        1. re: EricMM

          Oh that does sound good. I would use red onion. Squirt of lemon juice perhaps?

          1. re: smtucker

            Lose the cream cheese, in my opinion. One of my very favorites -- and I'm going to see if my Costco sells those on Monday.

          2. re: EricMM

            I would defintely eat that. I loved that episode. Larry can be difficult :)

            1. re: EricMM

              Add a little scallion to that. Yummers!

          3. Smoked whiting in right hand, cold beer in left hand. Heaven on earth.

              1. re: stilton

                Fish cakes w/ baked beans as a side. Yum.

              2. Those of us of Asian descent would just eat it with hot steamed rice and a dipping sauce.

                17 Replies
                1. re: Sam Fujisaka

                  Those of us of Russian descent would just eat it with hot boiled potatoes and a shot of icy vodka.

                  1. re: Passadumkeg

                    The OP refers to this as "whitefish" - is that a name for a particular fish where you are or just fish that's white fleshed (like haddock or cod)?

                    Assuming the latter then we Brits would probably also just eat it with boiled spuds and maybe a poached egg acting as sauce.

                      1. re: wolfe

                        Thought "whitefish" in the US and Europe referred to sturgeon, halibut, and sprat. Whitefish in Latin America refers to corvina, merluza, robalo, mero, and others.

                        1. re: Sam Fujisaka

                          wolfe is right, it is a lovely fish from the Great Lakes, and sought after by ice fishers. It is bony, and hard to fillet, like Shad. It is often smoked for Euro or Jewish customers.

                          1. re: Sam Fujisaka

                            Check out the price for smoked whitefish and smoked sturgeon. You will notice a significant difference.

                            1. re: Sam Fujisaka

                              In the NYC area it is called smoked whiting or smoked chubs.

                              1. re: Passadumkeg

                                This page from Acme, apparently not connected with Wiley Coyote, suggests whiting and whitefish are from different kettles.

                                1. re: wolfe

                                  Isn't whiting a saltwater fish, whereas whitefish appears to be freshwater?

                              2. re: Sam Fujisaka

                                The term "whitefish", as commonly used among NY eaters, refers to a particular freshwater fish, as noted by other posters. It was sold in Jewish "appetizer" stores, basically delicatessens that specialized in fish, often smoked, and dairy products -no meat- so as to comply w/kosher dietary laws. Sturgeon, having fins, but no scales is not kosher & would not be found in these traditional stores.

                                Sam, I don't know if this is new to you, or of interest, but being that I've been educated by a number of your posts, I thought I'd offer some clarification.

                                1. re: Rmis32

                                  Thank you. I find these sorts of discussions to be fascinating and educational.

                              3. re: wolfe

                                Thanks wolfe. Google confirms that it's a north American fish and I can't readily see what a freshwater substitute in the UK might be.

                                For us, "white fish" would have meant fish with white flesh - cod, haddock, hake, coley, pollock and so on.

                                1. re: Harters

                                  I'm still dubious. "White fish" seems to be one thing for US Jewish consumers (and that google entry); but I'm not so sure about broader scientific and international classifications.

                                  1. re: Sam Fujisaka

                                    Coregonus clupeaformis doesn't sound Jewish.

                                    1. re: wolfe

                                      Whiting is a saltwater fish. very soft, and extremely lean (unusual for a smoked fish). Its usually sold with the head off. There are 2 kinds of whitefish that are sold smoked. Both are fatty freshwater fish, found in deep, cold lakes. Lake whitefish is the big one, sold simply as whitefish. Its also available fresh in NYC markets..its very popular with Jewish and east European customers. The small one is the cisco, sold as chubs. I find the larger one much better in flavor and texture...although the ones from the Russian markets seem to be frequently under smoked. Get it from a good traditional "appetizing" store...hard to find these days.

                                2. re: wolfe

                                  There are actually two Great Lakes "Whitefish" and they are both Salmonids although you wouldn't guess it. We're talking Lake Witefish and Round Whitefish and they do taste different from any freshwater Salmon or Trout .


                                  The tugs are out on the lakes now and the commercial catch is underway. In a short while the fish will be coming into shallower water inshore and hang around till the ice is gone. At 4 to 5 lbs average they provide 2 very nice fillets.

                          2. Smoked fish dip like what's served at Down The Hatch in Ponce Inlet, FL. Just serve with plain ole Club Crackers. Yum

                            1 Reply
                            1. re: vafarmwife

                              First time I ever had smoked fish dip was when relatives came over to stay with us from east coast of Florida back in '04 when that conga-line of hurricanes came through...someone brought smoked fish dip and I thought "ewww" but then I when I tasted it, I thought "aaaaaaahhhhhh" and really loved it. Sam's idea gets the award for healthiest way to use it, in my opinion, though. I've always loved smoked kippers and herring but could not grasp the notion of putting it into a dairy type of dip!

                            2. Grretchen, All of your ideas are excellent. I'd add brandade de morue, subbing whitefish for cod.

                              1. I'm liking the quenelles (gefilte fish) idea a lot.

                                Make a little Bechamel to which you've added some lemon zest, plenty of black pepper, parsley and minced pimiento. Fold the sauce over chunks of the fish, place in individual baking dishes and top with your favorite cheese (I'd use a combo of shredded mild cheddar and a little grated Pecorino). Bake in a fast oven until top browns and mixture's heated through. Serve with toast points.

                                Finally, saute a little onion or shallot and a little garlic in Olive oil with some minced celery. Add chunks of the fish, capers, and minced black olives, heat thoroughly. Serve this oil-based "sauce" over fettucine or the pasta of your choice.

                                  1. i like smoked salmon in creamy scrambled eggs, so why not try some of your fish in an omelet, with some dill, chives or minced shallot?

                                    1. Thanks, all. Yes, this smoked whitefish was marked "caught wild in the Great Lakes" and was the sort made into whitefish salad by Jewish grandmothers. Besides a couple of batches of whitefish salad, I made some apps of roasted tiny red potatoes topped with sour cream and shreds of whitefish, a pasta with creamy lemon sauce, roasted shallots and whitefish, and added some to a cod chowder I had made with part of my fish share. I think the chowder was my favorite use, it took what would have been a really good chowder (homemade concentrated fish stock is one of the great benefits of getting a whole cod every other week) to a whole different level. Thanks for all the great ideas, I will clearly be getting more of these lovely beasts in the future.

                                      2 Replies
                                      1. re: GretchenS

                                        Have you added smoked fish to gefilte fish?

                                        Do you make gefilte fish? It seems to me you'd be in a great position to do it if you've got plenty of nice, strong fish stock on hand.

                                        Can you tell I like gefilte fish? Gimme some horseradish with beets, the fish patties, and a little jellied fish consomme and I'm in heaven!

                                        1. re: shaogo

                                          I've never made gefilte fish (although I have made classic quenelles de brochet) but am intrigued by the recipe that wolfe linked in the first response to my question and will probably make them with some future smoked whitefish. Thanks to my CSF fish share I have plenty of strong fish stock on hand at all times these days made from all those lovely cod and pollack frames.