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.

Originally Posted by Eujeanie

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.

Originally Posted by Eujeanie

I have a theory...I was a kid in the 50s -60s and we didn't have a lot of money, so I think buying the "old" dark bluefish was what my mother could afford (Other than that, I don't recall anything except fried fish sticks) - so since we only wanted hot dogs and hamburgs (note the New England spelling and pronunciation) adding sweet pickle relish to the fish made it taste like a hot dog? We used to go clamming...I recall we'd stomp on the mud until they'd squirt then we'd dig them up. Oh, and believe it or not, lobsters were really cheap so we'd have them a couple of times a year. I never had salmon or trout or mussels, many more, until I was an adult.