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When we (way-back) visited my grand parents,
Granny Schultz
would sometimes send me to the corner market on Montrose Ave (Chicago) to
buy some smoked fish for lunch. I learned to love it. But, we moved East, and I
don't think I had
smoked whitefish again for a millennium because—where
would you buy it in Maryland?
Recently some confluences brought it back. First, I watch all of
those Alaska shows (like Life Below Zero).
Those people catch and eat their own food, and whitefish is a
staple. So it was on my mind. And then this. I was shopping in BJ's a year ago and, hey! they
were
selling smoked whitefish. I bought some. Wife wun't have
thing to do
with it, for some reason? So I ate it all, over a period of a few
days. Today, there's some in the fridge all the time.
Lately, at the BJ's check-out, people in line, or even the
checker, will ask what the heck is that? Are there bones? (Yes, but the flesh just falls off of them).
How do you prepare it? (You slice off
a chunk, and eat it.) A 4 oz. slab will cost you 240
calories. And make you dream of Eskimo women (lot of
protein). It's good stuff.
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I pig out on smoked salmon.
ReplyDeleteMakes me dream of Swedish women.
Lt. Col. Gen. Tailgunner dick
Stay away from the Coney Island variety.
ReplyDelete"Deleted scene. Cleaning whitefish" should say, 'cleaning northern pike'. They have white meat too by the way. But the fish in the picture is definitely a Northern Pike.
ReplyDeleteI used to smoke my own salmon, but keeping them lit was tricky.
ReplyDeleteMy wife's crazy aunt would bring smoked whitefish when she visited from Dunkirk, N.Y. She would wrap it in layers of old newspapers, plastic wrap and aluminum foil and pack it in her checked luggage (long before the days of TSA.) We looked forward to her twice a year visits. As she got on in years the trips became less frequent, and we tried to convince her to ship some out to us, but she never really trusted UPS. I'd kill for a couple smoked whitefish these days, bones and all.
ReplyDeleteSmoked whitefish is standard fare here in Northern Michigan although it looks like you have a different species than ours. We often make it into a dip with sour cream, minced onion, garlic and lots of dill.
ReplyDeleteGrinfilledCelt