mad gaffer bass and blues 5/19

[Capt Ray Mad Gaffer]

We had a six man charter today and we caught one bass and as many big bluefish as you wanted. we have an open boat tomorrow as well as the rest of the week and Saturday and Sunday as well. we will be splitting the day and going fluking after Friday and also putting some time in trying to catch bass I next week when the sea bass season opens will be returning to shark river to fish for Sea Bass. I took a blue fish today bled it and fillet and it took it to the diner and they cooked it for me for dinner pictures to follow. Call for information and reservations

[Capt Ray Mad Gaffer]

So good how can you say no???

[Detour66]

Suppose to take the pic before you eat it Capt ......!!

[fishinanalyst]

Bluefish under five pounds, properly cared for, ie bled & kept cool, are actually decent tablefare. Sure beats weeks old whatever fish on ice at shop rite for ten dollars a pound.

[Scrubby]

How did they prepare it Capt?

[Chrisper4694]

save yourself the mess, you don't have to bleed them (same with stripers) i never do. when you fillet cut the dark meat off if you don't like it and to cook it...poach it! it's easy quick and makes the bluefish taste great every time...you can eat it straight up from there or make it into cakes.

however you cooked it looks amazing, well done.

[rumster]

Originally Posted by Chrisper4694

save yourself the mess, you don't have to bleed them (same with stripers) i never do. when you fillet cut the dark meat off if you don't like it and to cook it...poach it! it's easy quick and makes the bluefish taste great every time...you can eat it straight up from there or make it into cakes.

however you cooked it looks amazing, well done.

You are right when you say if you poach the fish you don`t need to bleed the fish. The problem is that if you are looking to cook it another way without poaching it, the fish tastes significantly better bled as do most other fish.

Yes, that dish does look great!

[rumster]

Originally Posted by Scrubby

How did they prepare it Capt?

Just spoke to Captain Ray and he would love for you to give him a call @ (732) 803-6276 for the recipe. He is presently on the water.

[fishingfool]

I bleed every fish I catch.It really makes a difference.Filet one you bled, and one you didn't and compare