On Sun, 6 Nov 2011 13:40:42 -0900, (Judy Haffner)
wrote:

> Hooligan

I've never heard of that, so I looked it up and apparently we also
call it "sablefish"... never had that either. How do you fix that
one?

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Sun, 06 Nov 2011 16:10:58 -0800, sf > wrote:
>
>I've never heard of that, so I looked it up and apparently we also
>call it "sablefish"... never had that either. How do you fix that
>one?

Sablefish is best smoked, it's also pricey.
http://shop.russanddaughters.com/sto...uct/262/Sable/

http://en.wikipedia.org/wiki/Sablefish

Brooklyn1 <Gravesend1> wrote:

>On Sun, 06 Nov 2011 16:10:58 -0800, sf > wrote:

>>I've never heard of that, so I looked it up and apparently we also
>>call it "sablefish"... never had that either. How do you fix that
>>one?

>Sablefish is best smoked, it's also pricey.
>http://shop.russanddaughters.com/sto...uct/262/Sable/
>
>http://en.wikipedia.org/wiki/Sablefish

I have that one down. He

1.5 lbs black cod

brine:

2 cups water
1/6 cup salt
1/6 cup raw brown sugar
< 1/2 t cardamom
< 1 t nutmeg
< 1 t allspice
small amount white pepper

brine for 6 hours in refrigerator, rinse, cure for
12 hours in refrigerator

cold smoke until done (3 hours is best, 2 hours is acceptable)


Note in the above "rinse" means rinse under running water for
a solid five minutes.

Steve

sf wrote:

>I've never heard of that, so I looked it up
> and apparently we also call it
> "sablefish"... never had that either. How
> do you fix that one?

I don't know anything about sablefish, but Hooligan are very similar to
Smelt. I'm not fond of small fish, mainly because of the tiny bones!
Hubby likes the Hooligan smoked, and our nephew has a smoke house, and
will smoke them for half the catch. He does a good job, and when smoked,
the bones chew up just fine. I don't even know they are even there, as
just "crunch" right up.

Judy