Smoked Bluefish

Keep refrigerated. Once opened, consume within a few days. Freezes well for longer storage.

Flake the smoked fish into dips, spreads, or pates for a robust flavor.

Add to pasta dishes or seafood chowders for a smoky, fishy kick.

Serve cold on crusty bread or with rye crackers and a dollop of crème fraîche or sour cream.

Be mindful of its strong flavor; use it judiciously in recipes.

Cream cheese

Sour cream

Crème fraîche

Rye bread

Capers

Red onion

Dill

Lemon

Overcooking smoked fish can make it dry and tough.

Pairing it with overly delicate flavors that get overpowered by the fish's strong taste.