Bluefish has a reputation problem.
Ask most people about it and you’ll get some version of the same answer: too fishy, too strong, not worth the trouble. And honestly, if the only bluefish you’ve ever had was pulled straight out of the water and thrown on a grill, I get it. Fresh bluefish cooked without any preparation is an acquired taste — bold, oily, and intense in a way that puts a lot of people off.
But here’s the thing: smoke and brine change everything.
I hadn’t eaten bluefish in over 20 years. The last time was out on my father’s boat — fresh caught, grilled right at the dock as soon as we got back. I didn’t love it then. So when someone suggested I try smoking it, I was skeptical. What I pulled off that smoker was completely unrecognizable from what I remembered. The brine had drawn out the strong flavors, the smoke had replaced them with something deep and complex, and the result was some of the best smoked fish I’ve ever had. The spread we made from the leftovers? Unbelievable on a bagel.
If you’ve written off bluefish, this recipe is your second chance.
Why Bluefish Is Actually Perfect for Smoking
The same qualities that make bluefish challenging to cook with other methods make it ideal for the smoker.
Bluefish is a high-fat, oily fish — and fat is exactly what you want when you’re smoking. It absorbs smoke beautifully, stays moist over a long cook, and the natural oils carry flavor in a way that leaner fish simply can’t. Think of it the same way you think about pork belly versus a lean pork loin on the smoker. More fat means more flavor and more forgiveness.
The brine does the heavy lifting on the “fishy” issue. Soaking the fillets overnight in a salt, brown sugar, and soy sauce brine draws out the strong-flavored compounds while seasoning the fish all the way through. By the time you pull the fillets out the next morning, they’re already transformed — firmer in texture, subtly sweet, and ready to take on smoke.
The two-stage smoking process finishes the job. Starting at 225°F lets the smoke penetrate slowly, then dropping the temp to 160°F-180°F finishes the cook and gives you that slightly tacky, deeply flavored exterior that great smoked fish is known for.
Where to Get Bluefish
If you’re on the East Coast, particularly in New England or the Mid-Atlantic, bluefish are abundant and cheap — often the least expensive fish at the counter, and available fresh at most seafood markets from late spring through fall. They’re a sport fish too, so if you fish at all, they’re one of the easier species to catch from shore or a boat.
If you’re not near the coast, frozen bluefish fillets can sometimes be found at larger Asian grocery stores or ordered online. Alternatively, this same brine and smoking method works beautifully with other oily fish — mackerel, mullet, or even salmon if bluefish isn’t available in your area.
Wood Choice Matters
For smoked fish I always reach for a mild wood. Cherry is my go-to — it produces a light, slightly sweet smoke that complements fish without overpowering it. Apple wood is another great option for the same reason.
Stay away from heavier woods like hickory or mesquite for this one. They’re great for beef and pork but will steamroll the delicate flavor you’re building here. The goal is smoke that enhances the fish, not buries it.
The Spread — Don’t Skip This
If you’ve never had smoked bluefish spread, I need you to understand what you’re in for. This is not a polite little dip. It’s smoky, rich, slightly tangy from the cream cheese, with the bite of red onion and the freshness of chives cutting through the richness. Served on a toasted bagel, crackers, or thick slices of crusty bread, it’s genuinely one of my favorite things to make with a smoker.
The recipe below uses about 3 oz of smoked fish, which is really just a starting point. I typically make a larger batch using whatever fish is left after we’ve eaten our fill straight off the smoker. It keeps in the fridge for 3-4 days and gets better as the flavors meld overnight.
Smoked Bluefish and Smoked Bluefish Spread
Ingredients
Brine
- 1 qt Water
- 3 tbsp Soy Sauce
- 2 Bay Leaves
- 1 tbsp Pepper Corns
- 1 cup Brown Sugar
- ¾ cup Kosher Salt
- 1 qt Ice
- 3-5 lbs Bluefish Filets
Spread
- 4 oz Softened Cream Cheese
- ½ Small Red Onion
- 1 tbsp Chives
- 3 oz Smoked Bluefish
- Salt and Pepper to taste
Instructions
The Brine
- Make the brine. Combine the water, soy sauce, bay leaves, peppercorns, brown sugar, and kosher salt in a pot and bring to a boil, stirring until the salt and sugar are fully dissolved. Don't rush this step — you want everything fully incorporated.
- Cool it down. Take the pot off the heat and add the ice. You need the brine completely cold before the fish goes in — adding fish to a warm brine will start cooking it and you'll end up with a mushy texture. The ice brings it down fast.
- Prep the fillets. While the brine cools, clean your fillets and run your fingers along the flesh to find and remove any pin bones. A pair of needle-nose pliers or fish tweezers makes this easy.
- Brine overnight. Add the fillets to the cooled brine, making sure they're fully submerged. Refrigerate for 12 to 18 hours. I usually do this the night before and smoke the next afternoon.
Smoking the Fillets
- Set up your smoker. Get your smoker running at 225°F with a mild wood — cherry or apple are my recommendations. Give it time to come up to temp and stabilize before the fish goes on.
- First smoke. Place the fillets on the grates and smoke at 225°F until they reach an internal temperature of 120°F. Depending on the thickness of your fillets this typically takes 1.5 to 2 hours.
- Finish at lower temp. Once the fillets hit 120°F internal, drop your smoker up to 160°F-180°F and continue smoking for another 2 hours. This finishing phase sets the surface of the fish and develops that slightly tacky, deeply smoked exterior. Pull the fillets when they're firm, flaky, and have a rich golden-brown color.
- Rest and serve. Let the fillets rest for 10-15 minutes before serving. Eat them warm straight off the smoker, let them cool to room temperature, or refrigerate for later use. They keep well in the fridge for 4-5 days.
The Smoked Bluefish Spread
- Whip the cream cheese. Using a hand mixer, whip the softened cream cheese until it's light and fluffy. This takes about a minute and makes a big difference in the texture of the finished spread — you want it airy, not dense.
- Add the mix-ins. Stir in the finely diced red onion and chives.
- Fold in the fish. Flake the smoked bluefish into the bowl with your fingers, breaking it into small pieces. Stir gently to combine — you want some texture in there, not a completely uniform paste.
- Season and taste. Add salt and pepper to taste. Keep in mind the fish is already seasoned from the brine, so go easy on the salt at first and adjust from there.
- Serve or refrigerate. The spread is great immediately but even better after a few hours in the fridge once the flavors have had time to come together. Serve on toasted bagels, crackers, cucumber slices, or thick slices of sourdough.
Video
Notes
Tips for the Best Results
Don’t rush the brine. Twelve hours is the minimum, 18 is better. The overnight brine is what separates genuinely great smoked fish from just okay smoked fish. Pat the fillets dry before smoking. After pulling them from the brine, give the fillets a rinse and pat them thoroughly dry with paper towels. Some people let them air dry on a rack in the fridge for an hour to form a pellicle — that slightly tacky surface layer that helps smoke adhere. It’s worth doing if you have the time. Use a thermometer. Fish can go from perfectly done to overcooked quickly. An instant-read thermometer takes the guesswork out completely. Make more than you think you need. The spread goes fast. If you’re making this for a crowd, plan on double.What to Serve With Smoked Bluefish
- Toasted bagels — the classic pairing, especially with a little extra cream cheese
- Crackers — a sturdy cracker like a water cracker or wheat cracker holds up to the spread
- Cucumber rounds — fresh, cool, and a nice contrast to the rich smokiness
- Capers and lemon — a small bowl of capers and lemon wedges alongside elevates the whole spread
- Cold white wine or a crisp lager — smoked fish and a cold drink on a summer afternoon is hard to beat
If you’ve been sleeping on bluefish, this is the recipe that changes your mind. The brine does the work, the smoker does the magic, and the spread is something you’ll find yourself making on repeat all summer long.
