- #SMOKING BLUEFISH HOW TO#
- #SMOKING BLUEFISH FREE#
We are unable to extend a late check out at this time. We simply can not guarantee that a room will be available for an early check-in so please keep this in mind when planning your arrival (especially when travelling with small children or dogs). Please bring your own towels for the beach.ĭO YOU ALLOW EARLY CHECK-IN OR LATE CHECK-OUT? Tags may be purchased at the end of our street (Madison Ave.). The City of Cape May restricts the exchange of beach tags. (Please note, beach tags and towels are NOT provided by us.) Simply show your room key to the attendant and they set everything up! (2 chairs/1 umbrella per key) The Philadelphia Street beach does have restroom facilities.
#SMOKING BLUEFISH FREE#
YES! We have free beach chairs and umbrellas waiting for our guests at a designated beach. We serve a light continental breakfast from the 3rd weekend in June thru Labor Day.ĭO YOU PROVIDE BEACH CHAIRS OR UMBRELLAS? For the safety and comfort for all of our guests, our pool is ONLY for the use of our REGISTERED GUESTS. YES! Our outdoor, heated pool is open from Memorial Day Weekend and closes at the end of Columbus Day Weekend.
There is a designated smoking area off to the side of the property. We do not allow smoking in any rooms, the front porch or pool. Larger and additional vehicles may park on the street where there’s plenty of space and NO METERS. On-site parking is available for 1 car per room (small to mid-size vehicles). We are six blocks from the Washington Street Mall (about a 15 minute walk)ĪLL of our rooms are GROUND LEVEL-no stairs involved We are six blocks from the beach (about a 15 minute walk) You don’t have to spend hours fishing to enjoy a great catch.HOW CLOSE ARE YOU TO THE BEACH AND THE WASHINGTON STREET MALL?
Brush the melted butter on the salmon, then sprinkle with the spice rub and place the salmon on a cedar board. In a small bowl, combine all the dry rub ingredients except for the melted butter. 
Remove salmon from the brine, rinse and pat dry with a paper towel. If you will be using a smoker, leave in the refrigerator for 6 to 10 hours. Cover and refrigerate for at least 2 hours. Place the salmon in the brine in a nonreactive dish. Make the brine by combining the water, salt, and brown sugar. Remove from heat when cooked through and enjoy! Preheat the smoker or grill and follow the smoking instructions above. If you will be smoking them on a grill, place them in a greased grill basket or on a cedar board. Remove fish from the brine, rinse and pat dry with a paper towel. Place the fish in the brine in a nonreactive dish. Make the brine by combining the water, garlic salt, salt, and sugar. Vegetable oil, for the grill basket Directions Smoked Trout Recipe IngredientsĢ skin-on trout fillets (8 ounces each), bonedġ cup wood chips (preferably applewood chips) Open the lid vent over the fish and cook for 12 to 15 minutes (depending on the thickness of the fish). Place the fish in a lightly greased grill basket or on a cedar plank and put it on the grill. Once the coals are hot, add the wood chips. This will create an indirect heat area on the other side. Pile charcoal up on one side of the grill and ignite it. If you plan to smoke the fish on a wood plank, soak it in water for at least 1 hour ahead. If you are using a charcoal grill, soak woodchips in water for 30 minutes beforehand. Once the smoker is hot enough, add the fish. Or place the fish on a greased sheet of aluminum or a wooden plank. Remember to grease the grate before laying the fish down so that it won’t stick. If you have a smoker, preheat it to 175° to 200° and add wood chips. If you’d like to add a spice rub, brush the fish with melted butter or olive oil, then sprinkle the dry rub on after you’ve dried the fish. Then pat the fillets dry with a paper towel. Step 2: Rinse & DryĪfter the fish fillets are done soaking in brine, remove them from the brine. Be sure to use a nonreactive dish when brining the fish such as stainless steel, ceramic, or glass. Soaking it in a brine made with a combination of water and seasoning will also infuse it with flavor. Brining fish before smoking it prevents it from drying out. The first and most important step before you smoke fish is to brine it for at least 2 hours and preferably 6 to 10 hours. #SMOKING BLUEFISH HOW TO#
All you need is a charcoal grill and you can learn how to smoke fish! Step 1: Brining You don’t need a smoker to make either of these recipes at home.
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