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Posted by Bruce Bilmes and Susan Boyle on Sunday, December 9, 2012 1:42 AM


By Michael Stern:
Whitefish and salmon were born to smoke. Their dense meat sucks in maximum sweet smoke piquancy, but is flavorful enough not to be overwhelmed by it. We love having big, buttery hunks of whitefish and coral-colored salmon on a plate and teasing off bite-size flakes with the tines of a fork, adding, perhaps, only the smallest dab of horseradish-mayo as a garnish. There is no better source than Northern Waters Smokehaus in the DeWitt-Seitz Marketplace in Duluth's Canal Park (see the Roadfood.com review). Smokemaster Eric Goerdt uses maple wood smoke to glorify fish from Lake Superior and beyond with a great-outdoors perfume. Local lake trout share space with Atlantic and king salmon, and all are available by the hunk or in gift boxes. The smoke house repertoire also includes bacon, ham, and sausages. They offer overnight shipping (for a price) for last-minute Christmas orders. Northern Waters Smokehaus: 394 Lake Avenue South, Suite 106, Duluth MN. 218-724-7307. http://www.nwsmokehaus.com

6 Comments:

Bruce, I bet you've been waiting a long time to use that title...nice!
Posted by ayersian on Sunday, Dec 9, 2012 9:02 AM


That's Michael's title!
Posted by Bruce Bilmes and Susan Boyle on Sunday, Dec 9, 2012 11:04 AM


Some of my favorite foods, But where did the smoked cod go? It's gone from all delicatessens in Los Angeles.
Posted by mar52 on Sunday, Dec 9, 2012 12:45 PM


We have smoked chubs here in Wisconsin......not sure what kind of fish, but they are valued!
Posted by ann peeples on Sunday, Dec 9, 2012 12:52 PM


The smoked chubs that come from the Great Lakes are a type of whitefish. In the northeast, Jewish appetizing counters usually feature smoked whitefish, sold in sections, and smoked chubs, sold whole. I think of them as interchangeable, with similar flavor, although the chubs, being smaller, tend to get smokier, saltier, and drier.
Posted by Bruce Bilmes and Susan Boyle on Sunday, Dec 9, 2012 1:01 PM


Thanks, Bruce, for the clarification. All I know is i buy them at the local butcher, and love them!
Posted by ann peeples on Monday, Dec 10, 2012 7:58 PM

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