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Smoked Sturgeon and Scallops

Ingredients

Preparation

  1. The Smoked Mackerel brine is adequate for processing other fish as well, but the curing time may differ. The dense, thick flesh of sturgeon, for example, may take up to 24 hours at the same temperature. We soak scallops in the brine for 30 minutes, and then smoke them for about an hour, or until they register a core temperature of 140°F (60°C).

Cookbook cover of The Art of Living According to Joe Beef: A Cookbook of Sorts by Frédéric Morin, David McMillan, and Meredith Erickson.
Reprinted with permission from The Art of Living According to Joe Beef by Frédéric Morin, David McMillan & Meredith Erickson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.
TagsFishSeafoodScallopShellfishCookbooks
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