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>> Marinated and dried smelt - "Pindang" [topic: previous/next]
PostPosted: Tue Feb 16, 2016 2:16 pm
sfbayman


Posts: 498
Location: San Ramon

A repost of reply on the main message board.

Marinated and dried jacksmelt

1) filet all jack smelt
2) mix WHITE vinegar, lots of chopped fresh garlic, salt, and pepper, and fish filets, into a mixture that will be enough to cover all your smelt filets.
3) soak in a container or zip lock for at minimum one day, preferably two or more, turning the filets periodically in the container to evenly marinate the smelt.
4) drain over large strainers over a period of two days (or more if you want the smelt to be stiffer) covering the strainer with fine mesh covers to prevent flies from accessing the fish (I believe the dollar store in Alameda sells these).
5) any parasites will percolate to the top of the fish meat where you will be able to pick them off the flesh.
6). after two or more days, fry the smelt or, if you are more health conscious, broil or grill the smelt, adding salt to taste.
7) you can freeze the uncooked and dried smelt for eating later during the year and they will be fine.

Note: this recipe will work for most firmer white-fleshed fish.

Enjoy!
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PostPosted: Fri Mar 04, 2016 10:47 pm
ING


Posts: 499

sfbayman wrote:
A repost of reply on the main message board.

Marinated and dried jacksmelt

1) filet all jack smelt
2) mix WHITE vinegar, lots of chopped fresh garlic, salt, and pepper, and fish filets, into a mixture that will be enough to cover all your smelt filets.
3) soak in a container or zip lock for at minimum one day, preferably two or more, turning the filets periodically in the container to evenly marinate the smelt.
4) drain over large strainers over a period of two days (or more if you want the smelt to be stiffer) covering the strainer with fine mesh covers to prevent flies from accessing the fish (I believe the dollar store in Alameda sells these).
5) any parasites will percolate to the top of the fish meat where you will be able to pick them off the flesh.
6). after two or more days, fry the smelt or, if you are more health conscious, broil or grill the smelt, adding salt to taste.
7) you can freeze the uncooked and dried smelt for eating later during the year and they will be fine.

Note: this recipe will work for most firmer white-fleshed fish.

Enjoy!

After paragraph 2) have I refrigerated zip lock with mixture or could keep it at room temperature?
Thanks
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PostPosted: Mon Mar 07, 2016 10:30 am
MsCMSchultz


Posts: 1287
Location: BUIDB: "Thats a great shot of a pier from the beach."

ING wrote:
sfbayman wrote:
A repost of reply on the main message board.

Marinated and dried jacksmelt

1) filet all jack smelt
2) mix WHITE vinegar, lots of chopped fresh garlic, salt, and pepper, and fish filets, into a mixture that will be enough to cover all your smelt filets.
3) soak in a container or zip lock for at minimum one day, preferably two or more, turning the filets periodically in the container to evenly marinate the smelt.
4) drain over large strainers over a period of two days (or more if you want the smelt to be stiffer) covering the strainer with fine mesh covers to prevent flies from accessing the fish (I believe the dollar store in Alameda sells these).
5) any parasites will percolate to the top of the fish meat where you will be able to pick them off the flesh.
6). after two or more days, fry the smelt or, if you are more health conscious, broil or grill the smelt, adding salt to taste.
7) you can freeze the uncooked and dried smelt for eating later during the year and they will be fine.

Note: this recipe will work for most firmer white-fleshed fish.

Enjoy!

After paragraph 2) have I refrigerated zip lock with mixture or could keep it at room temperature?
Thanks


I don't know what SFBayMan will tell you, but I marinated mine in the fridge.

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