As soon as I saw the picture of the shack a bunch of memories floated back into my head. I used to stop at that place to grab some smoked fish for lunch on my way to work 50 years ago. I'm glad to see that they're still in business. Next time I'm in Chicago I'll be there.
In my country Indonesia, there is dish made from smoked head of sea catfish which is cooked with any kind of herbs, chili peppers and coconut milk. That dish called "mangut ndas manyung" authentic dish of "pantura" "pantai utara jawa", north coast of Java along side of Semarang until Rembang Central Java. The combination of aromatic flover smoked of coconut skin (they use coconuts skull firesmoked produce the smoked fish) and spices, result yummy spicy hot dish. You must have it.
I've been at this Legendary eatery, I drive 35 miles to get this fish!! I've had the opportunity to travel the world for work, and can say "THERE'S NO BETTER SMOKED FISH IN THE WORLD", if you get the chance to visit this place, you won't regret it!!!! Happy eating everyone!!
The only thing I wish that this channel would do, especially when it comes to different types of fish, is let the viewers know what we are looking at. I’d like to know which one was the salmon, sturgeon, etc.
Good smoked salmon and sturgeon takes days to do, non of this couple hour stuff. Smoked fish should be like a good steak, no need for a sauce. Kudos on the visual texture, looked nice and moist.
I would like to have the left over buckets. Not saying anything bad...just landlocked and as a result can stretch and transform what is impractical elsewhere into something good as a home cook.
