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Too much smoked fish

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I am almost embarassed to say I got a bit carried away this morning. After having a wonderful breakfast at Brent's early this morning I thought I would take some fish home for the rest of the weekend. The guy at the counter asked me what I wanted and I DID NOT THINK. I just said "oh just give me a pound of lox and cod". I guess it really hit me when paying my bill and the total of the fish and breakfast came to $101.23. OY VEY. What do I do now?

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  1. http://en.wikipedia.org/wiki/First_wo...

    :)

    1 Reply
    1. re: Peripatetic

      ROFL! I just made another bagel with cream cheese, lox, tomato and a slug of the cod on the side.

    2. You can freeze it. Texture will suffer a bit, but will mostly be intact.

      It'll last at least a week in the fridge, however.

      1. bagels every day!!!! i'm jealous :) enjoy!

        1. you can make pasta with the lox, we do it often. like, throw it into the creamy vodka sauce, add some peas and let it all simmer for a bit. it's a replication of my favorite pasta dish, forgetting the name...

          2 Replies
          1. re: Clyde

            By creamy vodka sauce do you mean a tomato-based vodka sauce or something else? I overbought smoked salmon at Costco and am looking for dinner ideas to use it up.

            1. re: Clyde

              I make a smoked salmon pasta that does not involve tomatoes. I use a cup of cream, and a cup of clam juice, simmered together until it thickens enough to coat a spoon. Add about a teaspoon of lemon juice and some fresh dill and salt and pepper to taste. Off-heat, stir in about four ounces of smoked salmon cut into thin strips. Toss with the pasta of your choice. I like it with angel hair pasta.

            2. LEO (lox, eggs and onions)

              1. kedgeree with the smoked cod

                lox/smoked salmon/nova freezes just fine

                1. Bagels, of course, which you already know; on crackers as an appy with pre-dinner cocktails; tossed into pasta (just do a websearch on "smoked fish & pasta recipes"); in a white (aka Bechamel) sauce (with or without cheese) over fried or poached eggs on toast or on a bed of sauteed spinach - lots of good ways to use up that yummy (& pricey) fish.

                  Oh - & edited to add - I'M JEALOUS!!!!!!

                  1. Surprise your closest friends with the gift of smoked fish. It will come back to you in spades.

                    1. Maybe I've missed it already being mentioned, but why not have your buds over for breakfast/brunch/whatever? I'd kinda pot-luck it or assign stuff to be brought - your stuff will be the main attraction - at least it would be for me. I'm thinking a nice sparkling wine would go great with what you have - hint-hint for the wish list to your buddies.

                      1. If you have a Foodsaver vacuum packer, it freezes well. But it has to be vacuum packed.

                        1. <What do I do now?>

                          Bagel, cream cheese, capers, razor thin Bermuda onion slice = Heaven!

                          1. I really like quesadillas made with smoked fish and some shredded jack cheese. Warm them up in a skillet and top with a little cilantro-yogurt sauce or pico de gallo.

                            1. Just chow down. Do the bagel cream cheese thing until gone. Invite some buddies. Don't forget to drink tons of water.

                              1. Have friends over.

                                1. Suck it up man...and just enjoy it until you finish.....how great is it to be able to have as much of that as you want without feeling guilty...enjoy it....you deserve it...(if not call me and I will come over and finish it with you!)

                                  1. smoked fish makes great sushi maki. I like fine sliced daikon and seeded cucumber with it. Lots of wasabi. Make my own home made pickled ginger. Sometimes make Philadelphia maki with cream cheese. And my own version of a smoked fish instead-of-crab California normal roll. And other sushi creations are possible at home.

                                    A favorite is smoked fish hash. Fry red potatoes until crisp outside and mashed soft inside. Add a good amount of smoked fish. Top with fresh dill mixed in sour cream (by Daisy or other cultured cream brand see ingredients to know). If like egg and runny egg in particular, optionally I stir in a sunny side up egg with runny yolk in my salmon hash before the dill sour cream. Great any time.

                                    Smoke fish makes a heck of a dip or spread on anything. Whipped cream cheese is the best base. Simply softened with time to room temperature and I use a hand mixer that gets the job done.

                                    New England smoked fish chowder is heavenly when done right. I like fish in stews and soups, while find smoked fish is especially yummy in a white-sauce based chowder.

                                    Use smoked fish anywhere someone might use bacon. And is probably better health-wise. While moderation like everything.

                                    Smoked fish in an omelet with cheese and fresh chives is tasty to me.

                                    A generous portion of smoked fish on a bagel with cream cheese is hard to beat.

                                    Enjoy a few bites of that beautiful smoked fish plain on its own. The closer to plain fish the better to me sometimes.

                                    Smoked fish is good on sandwiches - try a BLT sandwich with smoked fish instead of bacon.

                                    Savor it. A couple pounds is not that much. You can do it. Do not dig in with dirty hands use a washed fork. Keep cold. I usually wrap in plastic wrap (Saran-brand or other BPA-free choice).

                                    3 Replies
                                    1. re: smaki

                                      Thanks everyone. The cod is history (easy effort) but I am still working on the lox. I still have plenty of bagels around the house to keep me busy. I am trying lox, eggs and onions tomorrow.

                                      1. re: SIMIHOUND

                                        I'll be right over (can you pick me up at the airport)? Regarding the pasta suggestion - I would never put tomato sauce on salmon. Tomato sauce is very acidy and has an overwhelming flavor. We make a pasta with salmon trimmings (much cheaper). We add pearl onions that we drizzle with balsamic vinegar and roast in the oven and peas. A little olive oil (really just a tiny amount) and it is absolutely delicious and you can still taste the salmon.

                                        A pound of nova would not last long in this household of two. We go through a quarter pound at brunch!

                                        1. re: Just Visiting

                                          I wouldn't use a tomato-based sauce for smoked salmon either, but smoked salmon with pasta IS quite delicious with a rich Alfredo-type sauce (& the addition of a little salmon roe/caviar doesn't hurt a bit either ;) ).