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04keywest1720 04-02-2017 10:00 AM

How long does smoke fish spread last in the fridge?
I smoked the fish Friday and making spread today. I'm going to end up with quite a lot more than I really expected.

How long does it stay good in the fridge?

commuter boats 04-02-2017 10:13 AM

That would depend on how much salt you used.

STEELA 04-02-2017 10:21 AM

If it's smoked correctly 3 months
Google smoked Bluefish Patte' as an example

04keywest1720 04-02-2017 10:21 AM

In the brine?

commuter boats 04-02-2017 12:06 PM

Originally Posted by 04keywest1720 (Post 10134473)
In the brine?

Yes, there's a gentleman locally that smokes a lot of fish for clients but doesn't use much salt in his brined and his fish will mold in the refrigerator in four or five days, my preference in smoked fish is something that salty enough you can put in a backpack for four or five days and still feel good about eating it.

04keywest1720 04-02-2017 12:36 PM

The brine I did was 8 tablespoons salt , 1 cup brown sugar, to 3 cups water.

Design59 04-02-2017 01:17 PM

In my house? It won't make it until the next sunrise. 😎

04keywest1720 04-02-2017 01:36 PM

Originally Posted by Design59 (Post 10134861)
In my house? It won't make it until the next sunrise. 😎

I'm the only one who eats it in my house and I have 15# of it. A buddy of mine that fished with me is taking some. He is going on vacation next weekend and wanted to bring some for his guests. That's mainly the reason I'm asking. I'll still have probably 10# left after that.

My girls want to sell it like they did last time I made some but I don't really have the time right now to help with that.

Polapea 04-02-2017 02:26 PM

Once it's made into dip I'd try to use it fairly quickly (week). I've frozen it without issue.

Jus Teasin 04-02-2017 02:50 PM

I usually smoke the fish, vacuum bag it, then freeze it until ready to use. Usually make enough dip to last 1 week, then thaw out some more.

Fish, cream cheese, and a bit of Chipotle mustard and we're good to go! :thumbsup:

04keywest1720 04-02-2017 03:00 PM

Never tried Chipotle mustard. Might have to give it a try.

Tommysmicroskiff 04-02-2017 03:50 PM

Ive gotten 6 months no problem ...

Boataholic 04-02-2017 05:46 PM

just a guess but I would freeze whatever you won't eat in say a week. What are the other ingredients in the spread? Mayo, I assume is one?

deckape 04-02-2017 05:47 PM

When I brine my fish, it's 1 cup of koser salt to 2 gallons of water and a little ice. Put fish in, move around then add more ice and leave overnight. Dry before putting on rub mix. Once smoked ,wrap in foil and put in ziplock and freeze. Take out what I need went I need it.Once dip is made,will make about a 1/2 gallons or less and store in Tupperware in refrigerator. Doesn't last to long at happy hour.

miguelitro 04-03-2017 12:01 AM

Don't you have neighbors to share it with?

G8RDave 04-03-2017 12:12 AM

Well smoked fish should last a long time in a refrigerated environment. Weeks if not months. Length of smoking and salt in the brine will affect the time. More of both is best.

What kind of fish? I might buy some from your daughters for my mother-in-law (I don't care for fish spread personally).

04keywest1720 04-03-2017 06:47 AM

It's kingfish and I've already given some to the neighbors.

triumphrick 04-03-2017 07:44 AM

I vacuum bag it and have had it a year later when I found it lurking in the back of the freezer..

Popped it in the fridge for a few days, opened it and it was as good as the day it was bagged..

mwgoldman 04-03-2017 08:32 AM

I freeze it in 1# vacuum packs, Then thaw them out in the fridge for a few days before a get together. Sunday afternoon couple of people watching football ill thaw out 1# for a get together with 20 people Ill thaw out 4-5 packs.

lwpierrat 04-03-2017 02:46 PM

Guys be careful on the vacuum sealing of smoked fish.Google and read about this before you do it.Not a good idea to do this.

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