Every fish season, when the first mackerel run was followed by the bluefish, my girlfriends and I would make our way to the dock, grab a few fish, and get down to the serious business of gutting and brining them for smoking. It was a tradition that stretched back to a time when Cape Codders relied on curing, salting, and preserving fish to survive the leaner months of winter.
We carried on that time-honored tradition, though, with a bit more shenanigans and silliness thrown in. Don’t get me wrong, we were serious about smoking fish. Matter of fact, we might have taken it a little too seriously at times.
Each of us had our own brine recipe, a Weber smoker, and a carefully chosen wood for flavor. I was partial to hickory bark, which I would conveniently harvest from the weir poles used by our fishing family. The hickory trees came from Connecticut, and we’d scrape the bark off before setting the poles up for our fishing nets. Naturally, I’d save all that precious bark for smoking fish. It felt a bit like gathering the ingredients for a secret family recipe.
Smoking fish is a two-day affair. The first day involves gutting the fish, making the brine, and letting the fish soak overnight. The second day begins early when it's time to remove the fish from the brine and hang them to dry. I hung my fish on the clothesline. And yes, you heard that right: Not a fancy smoker rack or a pristine drying station, just an old-fashioned clothesline, as a Cape Codder would do.
Once the fish were dry, I'd sprinkle on a sugar cure, and then the real fun began: firing up the smokers. There we were, each of us starting our own smoker, sitting back with a cup of tea—well, okay, it was whiskey in a teacup, but who was counting? It was an afternoon with friends, after all.
With three or four smokers puffing away on my front lawn, the wind had a habit of carrying that deliciously smoky aroma down the street. It was the kind of scent that might’ve made
passersby think they’d wandered by a barbecue joint—or apparently on one particular day, something else.
This one occasion, as we sat there sipping our "tea" and pondering how great our fish was going to taste, we heard the unmistakable sound of sirens. At first, it was just a low moan in the distance, but as the sirens grew louder and closer, we started to wonder if some poor soul’s house was on fire. We could practically hear the fire trucks revving their engines in a race to the scene.
To our utter surprise, the fire trucks pulled right up in front of my house. The firefighters must’ve been a bit confused to find a few ladies lounging in chairs on the front lawn, sipping “tea” and tending to a row of smokers like we were hosting the world's best cooking festival. I imagine it wasn’t quite the emergency they had in mind, but then again, what is an emergency when you’re smoking fish with friends?
I tell this story because Chatham Harvesters smoked mackerel and bluefish are born from and have the soul of those same traditional Cape Cod recipes and stories. Smoked fish, in all its simple glory, is one of those treats that can be enjoyed straight from the package. You can eat it with crackers, pile it on a bagel with cream cheese, onion, and capers, or just savor it in whatever way your heart desires.
There’s something magical about that smoky flavor: it’s rich and slightly salty, with the perfect balance of earthiness from the wood smoke and a hint of briny sweetness from the fish. It’s smoky in that comforting way, like a warm fireplace on a cold night, but with an added depth—smooth, savory, and just a little bit complex. The flesh of the mackerel and bluefish takes on a delicate flakiness, while still holding enough of its natural flavor to stand up to that bold, wood-kissed finish. It's the kind of taste that immediately transports you to an afternoon on the Cape, with the sea breeze, and salty air.
And if you’re feeling fancy (or just hungry), here’s a smoked fish dip I hope you’ll enjoy. It’s as versatile as the fish itself—perfect for spreading on crackers, dipping veggies, or just grabbing a spoon and enjoying a little taste of the sandbar we call home.
RECIPE
Serves 4-8
Ingredients
8 ounces fresh frozen Chatham Harvesters smoked fish - Mackerel or Bluefish
4 oz cream cheese, softened
4 oz Greek yogurt
Juice of 1 lemon
2 tbsp fresh dill, chopped
2 tbsp fresh chives, chopped
1 clove garlic, minced
1 tsp capers, rinsed and chopped
Salt and pepper, to taste
Directions
Thaw the smoked fish overnight in the refrigerator .
In a medium mixing bowl, flake the smoked bluefish with a fork.
Add the softened cream cheese and Greek yogurt to the bluefish and mix until combined and smooth.
Squeeze the juice of one lemon into the mixture and stir well to incorporate.
Gently fold in the chopped dill, chives, minced garlic, and chopped capers.
Season with salt and pepper to taste, adjusting according to your preference.
Chill the spread in the refrigerator for at least 30 minutes to allow the flavors to meld.
Serve the smoked bluefish herb spread with an assortment of crackers, toasted baguette slices, or fresh vegetable sticks.
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