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Where There's Smoke

June 06, 2017
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When a 20-year hobby turns into a small business called Ocean State Smoked Fish Company, you know the owner’s gotta love what he’s doing and/or he’s a man on a mission. Both are true for Jeff Powell, a Johnson & Wales grad who is currently the food service director for the Chariho Regional School District. But in his off hours, he’s out to “smoke as much local fish as we can get our hands on,” not only to support the local fishing industry and to educate customers about underutilized fish or seafood, but also to demonstrate how smoke and fish complement each other as deliciously as do chocolate and peanut butter (his comparison). It’s one thing to take three days to brine, air-dry, sauce and smoke salmon (customers clamor for it, and Powell gets it from the Faroe Islands), but it’s quite another to smoke scup and skate wing—Powell pays a processor to de-bone the scup and to skin the skate wing. Their delicate flavors are enhanced by the smoking. The same is true for the cod, hake, monkfish, mackerel and bluefish that Powell also smokes himself. His smoked bluefish pâté is a major hit in deviled eggs (recipe at EdibleRhody.com); the smoked scup is featured in his Rhode Island Smoked Fish Salad.

Available this summer season at the Hope & Main Farmers’ Market in Warren and Four Town Farm in Seekonk, MA. On social media @SmokedFishRI. OceanStateSmokedfish.com

Article from Edible Rhody at http://ediblerhody.ediblecommunities.com/eat/where-theres-smoke
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