Stop Eating Shitty Sushi and Make This Bluefish Paté

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Food

Stop Eating Shitty Sushi and Make This Bluefish Paté

Spread on a cracker or, even better, a toasted piece of rye bread, this paté is a quick way to teleport to Martha’s Vineyard or Montauk, all without leaving your crappy apartment.
bluefish-pate-recipe

Bluefish is just one of those fish that will always be burdened with the label of being too "fishy"—as if that were a bad thing for a fish to be. We're here to tell you that bluefish is exactly the right amount of fishy—the good kind of fishy. And, to bolster that argument, we'd like to present Exhibit A: the Bluefish Paté from NYC's Bar Sardine.

Spread on a cracker or, even better, a toasted piece of rye bread—or two, or three toasted pieces of rye bread—this paté is a quick way to teleport to Martha's Vineyard or Montauk, all without leaving your crappy apartment or the cat you've always secretly resented. Scented like the salty seas and as briny as the breezes in Bridgehampton, this paté puts Pomatomus saltatrix—you know, bluefish—to what may well be its best use.

RECIPE: Bluefish Paté

In short, Chef Matt Griffin, who is the executive chef and partner at Bar Sardine, pulled out all the stops by combining lots of good stuff—cream cheese, shallots, garlic, and thyme—with everyone's favorite extras—Tabasco, maple syrup, and sriracha.

Add that to some smoked bluefish, and you've got a paté that New England-y dreams are made of.