Originally Posted by
Eujeanie
Ah bluefish....growing up in New England I recall bluefish prepared a very strange way - I seem to recall sweet pickle relish and breadcrumbs? Something like that. Very odd now that I think back.
Most food fish are pretty ugly.
Quick bluefish recipe.
Fillet a 6 lb bluefish
Add seasonings
Grill on a cedar plank for 4 minutes per side
Throw away the bluefish and eat the plank!
Blues have a very bad reputation. They are a “fishy” fish, especially as they get older and larger. The key with them is to handle properly after being caught. Immediately iced and bled. When cleaned, the dark meat blood line must be removed.
What remains is actually quite decent. And young blues at 3lbs, are actually good. The flesh is firm and white. I season them, flour them, and sauté in butter.
The other good thing? They are fun to catch. Pound for pound the hardest fighters in the Atlantic.