Bluefish.....

[NJ219bands]

The best part of big blues to eat is the cheeks. Smoked bluefish tastes better than smoked striper.

[Flukemeister1]

Bleed and ice the fish. Fillet and leave the skin and scales on. Cut out the ribs. Coat the meat with Worchester Sauce, juice from a fresh lime and then a thin coating of Mayo. Sprinkle Old Bay Seasoning on the Mayo then place skin side down on the charcoal grill. Cover with foil and cook for about 6-10 minutes. Slip the spatula between the skin and meat and lift it onto your plate. You won't throw many back after you try this recipe. Works great on a 3 to seven pound fish.

[Charlie B]

We all have different taste buds. But for me if they are bled and iced down immediately and the red meat removed they can be pretty good. Cooking method makes a difference too. One way I like to make them is to marinate them in white wine, olive oil, onions, salt, and pepper for maybe a half hour to an hour. Then pat them good and dry and brush them with melted butter and Old Bay and broil till just lightly brown on each side. Don't over cook them. Then serve along side stewed tomatoes. That's what I do to the bigger ones. The small snappers I just head, gut, and scale them. Then just roll in seasoned flour and fry...Charlie

[Duffman]

Originally Posted by snapperbluefish101

I don't like to post reports or regular posts as much .

Why?



That being said, I'll keep the 3-4lbers, bled and slushed. Cubed and battered then deep fried. Dip in horseradish sauce with a Belvedere and lemonade!

[rwp2101]

Originally Posted by Duffman

Why?



That being said, I'll keep the 3-4lbers, bled and slushed. Cubed and battered then deep fried. Dip in horseradish sauce with a Belvedere and lemonade!

I am definitely trying this!

[jigmup]

Love the blackened bluefish with smoked a second place

[snapperbluefish101]

Originally Posted by Duffman

Why?



That being said, I'll keep the 3-4lbers, bled and slushed. Cubed and battered then deep fried. Dip in horseradish sauce with a Belvedere and lemonade!

Oh, because sometimes I feel some of the reports I post are just the same thing over and over again. I feel it's better to post something different, report wise, if I gonna post something.

The way you cook the blues sounds great... Haven't beer battered bluefish before...

[Harpoon]

Bled in iced cooler ASAP

Poached/seasoned and used as fish cake meat. Much cheaper than store bought crab! If seasoned correctly no one will know the difference between a crab and bluefish cake

[reason162]

Bleeding is a must, as is removing the bloodline. Clean, fresh fillets from blues up to 4lbs are excellent with high/direct heat methods: grilled, broiled, pan seared. Keep your cooking time short and the temp high. Definitely do NOT expose to fresh water; use ice cold saltwater to rinse your fillets, and wrap in paper towels to soak up moisture.

As with any oily fish, acid is your friend.

Small blues are also excellent raw/ceviche. As for the gators...there probably isn't a better smoking fish that swim our waters.