Smoked fish from Michigan
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EmailKeep smoked fish in mind for your holiday parties.
Smoked fish is a delicious appetizer for your holiday buffet! Smoked fish is processed by Michigan processing facilities and can be purchased directly from the processing facility, from fish markets or can be shipped from the processor to your home. Smoked fish can be purchased in fillets, whole fish, or chunks. A whole smoked fish makes a beautiful presentation on a buffet.
Smoked fish also makes a great gift. Just be sure to keep it at the proper temperature and purchase it no more than a day or two from when the gift will be received.
Smoked fish is made by soaking the fish in a salt water brine then smoking it. Smoked fish products can also be made into tasty dips with a mayonnaise or cream cheese base, which can be served with crackers, toasted baguettes or raw veggies such as celery or carrot sticks. Smoked fish sausage can also be found in the market (usually made from whitefish).
According to Michigan State University Extension educator, Ron Kinnunen, whitefish, lake trout, chubs, salmon and cisco (lake herring) are the most common types of smoked fish available in Michigan.
It is a myth that smoked fish can be stored at room temperature. Smoked fish must be kept in the refrigerator. The danger is the possible presence of Clostridium botulinum. This pathogen can create deadly toxins at temperatures as low as 38 degrees Fahrenheit.
MSU Extension recommends that you do not keep smoked fish out at room temperature for more than a cumulative period of two hours (which means every time the fish is set out at room temperature, the two-hour time limit is accumulating). For example, if the smoked fish is on your buffet for an hour, you only have one hour left. Extend your shelf life by keeping ice under the smoked fish serving dish. Smoked fish can be kept in the refrigerator for 14 days and for up to two months in the freezer.
Add smoked fish to your holiday party shopping list; your guests will be happy you did!
