The Best Bluefish Recipe You Will Ever Find!

[Mike M]

Sorry You are right. You posted the recipe Capt Rich told me about it thats all

[mboy]

[Mike M]

Bump

[wink_man]

Originally Posted by Captain Rich Adler

I just ate my first bluefish in years, cooking it in the soy sauce/ sake got rid of all of the oily taste.

Before using this recipe, or any other for bluefish, you might want to try this tip given to me by a former neighbor many years ago.

Take your skinned bluefish fillets, and put them in a shallow baking pan. Just barely cover them in whole milk, and put in the refigerator. For smaller fillets(2 to 4 pound blues) let soak for an hour, larger fillets, 2 to 3 hours. Drain off the milk, and prepare any way you like. The milk removes all the oilyness and makes the fish much more palatable, don't ask me how, it just does.

Cooking the fiish in the simplest form, ie, dipping in egg, and coating in breadcrumbs, then frying in canola oil, you won't even believe it's bluefish.

One more tip, don't ever try this whole milk method with a delicate white meat fish such as fluke, you will think you are eating dry cotton(don't ask me how I know this).

Garry

[FireChicken]

Bleeding the bluefish, putting them in an ice slush, and filleting them as soon as they bleed out takes out most of the fishy-ness.

[PAMonger]

Do they have sake at local liquor stores?

I don't know. I've never looked.

[Captain Rich]

absolutely, don't ask how I know!