Bluefish - Page 2 - The Hull Truth

James · 07-11-2002, 05:36 PM

It has been my experience that some people like blues and others never will. Generally too fishy or oily for some. Yet apparently a favorite for others.

Generally, quick filetting, cutting off all the crimson flesh and quick chilling helped regardless of the size. The smaller ones always tasted better to me.

I used to eat bluefish. However, the only food poisoning that I have ever had, involved a 12 pound bluefish caught in the Mud Hole back in 1978. I have avoided bluefish since then.

James.

"Just when I thought I was Out!! They Pull me back In!"

Uncle Dick · 07-11-2002, 06:47 PM

There are lots better fish to eat than blues, but properly treated they are kind of tasty. I think the key is to keep them completely covered in ice from the moment of catch to filet time. Then smoke em with a relativly small charcoal fire and plenty of wood chips. You can then freeze the filets, they are good for a month or so, and pretty good on a ritz cracker, or make a spread with chives and cream cheese, and maybe a little sweet onion. If you don't get em cleaned right away, and cooked within 24 hours of catch, they won't be fit to feed the cat.

amr72 · 07-11-2002, 08:53 PM

I have probably caught more bluefish than any other fish. Although here in NJ we prefer to eat Fluke (summer flounder), blackfish, or black sea bass, we do occasionaly keep and eat a few bluefish if and only if we are going to eat them that same day. Blues do not keep well at all. But if you are going to eat them the same day here is how I do it:

1. filet and skin, cutting out the dark meat
2. coat tin foil with mayo and place filets on top
3. cover filets with fresh garlic and onion (powder is ok too)
4. place thin slices of tomato on top of filet
5. wrap up in foil and place on the grill for about 10 minutes
6. just before taking off the grill, unwrap the foil (carefully) and place a piece of american cheese on top
7. when cheese melts you are good to go

With some fresh Jersey corn this is a very nice summer-time meal, the blues really don't taste fishy this way and most people that I have served this up to have liked it.