For smoked salmon, gather 2 sides salmon, 3 limes, 1 tablespoon fresh thyme and 2 tablespoons olive oil. For brine, prepare 1 quart water and 2 1/2 tablespoons salt. Set smoker to between 200 and 225 degrees Fahrenheit, ... More »

www.reference.com Food Cooking Seafood

Smoked salmon, whether fresh or vacuum packed, can be frozen for three to six months when stored at 0 F. While frozen smoked salmon remains safe indefinitely, the flavor and texture begin to diminish after the recommende... More »

To make smoked salmon, cover salmon fillets with sugar, salt and peppercorns for 12 hours, rinse the sugar and salt mixture off the fillets, and smoke the fish at 150 degrees Fahrenheit. The fish can be served after reac... More »

www.reference.com Food Cooking Seafood

Place 1 grouper fillet scale side down on a grill over medium-high heat, and brush it with a butter mixture that includes 3 cloves of minced garlic, 1 tablespoon of grated Parmesan cheese, 1 tablespoon of Emeril's Creole... More »

www.reference.com Food Cooking Seafood

To prepare the tuna, gather the ingredients: 1/4 cup of orange juice, 1/4 cup of soy sauce, 2 tablespoons of olive oil and 1 tablespoon of lemon juice. Also gather 2 tablespoons of chopped parsley, a clove of minced garl... More »

www.reference.com Food Cooking Seafood

For baked sea bass, organize 12 ounces of sea bass, 2 tablespoons lime juice, 1 tablespoon shallot, 5 teaspoons olive oil and 1 tablespoon ginger. Also gather 1 1/2 tablespoons soy sauce and 1 tablespoon fresh-chopped ci... More »

www.reference.com Food Cooking Seafood

Smoked salmon, whether fresh or vacuum packed, can be frozen for three to six months when stored at 0 F. While frozen smoked salmon remains safe indefinitely, the flavor and texture begin to diminish after the recommende... More »