Originally Posted by
phillygold
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.
Then it must be a regional term/regional fish....I recall bluefish as a kid as being very dark....like the dark part of swordfish, as opposed to the white. Or dark tuna. Even herring have dark and white parts. Or even as a stretch dark meat chicken.