Samba Surf Posted August 16, 2020 Report Share Posted August 16, 2020 I’m hoping to hear people’s favorite ways to prepare bluefish. Also if anyone has successful methods of preservation that’d be awesome too. I am posting this with caution as I’m well aware many of you do not enjoy eating bluefish. I am hoping to be spared all of the negative opinions and “eat the board” jokes. I’ve heard them all. I happen to truly enjoy eating bluefish. Im looking for suggestions from anyone who enjoys cooking their catch as much as I do and likes to share their recipes. Thanks so much! JillJillu, Fishit 2 and Sandeel95 2 1 Link to comment Share on other sites More sharing options...
snag777 Posted August 16, 2020 Report Share Posted August 16, 2020 27 mins ago, Samba Surf said: I’m hoping to hear people’s favorite ways to prepare bluefish. Also if anyone has successful methods of preservation that’d be awesome too. I am posting this with caution as I’m well aware many of you do not enjoy eating bluefish. I am hoping to be spared all of the negative opinions and “eat the board” jokes. I’ve heard them all. I happen to truly enjoy eating bluefish. Im looking for suggestions from anyone who enjoys cooking their catch as much as I do and likes to share their recipes. Thanks so much! it is very good smoked, find recepies how to smoke salmon or filet let skin on,put spice what you like on meat,put in fridge 4 hours or over night,next day,cold smoke or hot smoke.you can hot smoke on grill. Samba Surf 1 Link to comment Share on other sites More sharing options...
the3fishheads Posted August 16, 2020 Report Share Posted August 16, 2020 Buttered pan McCormick's roasted garlic /bell pepper seasoning a pinch of salt and black pepper. Eat straight out of pan. snag777, Samba Surf, QuincyB and 2 others 5 **** the U.N. Link to comment Share on other sites More sharing options...
BobBass Posted August 16, 2020 Report Share Posted August 16, 2020 I enjoy frying them whole in a simple flour and spice mixture. 12-13” range. Simple but tasty- just do it outside lol. I am saving for a smoker. Samba Surf and snag777 2 Link to comment Share on other sites More sharing options...
Sandeel95 Posted August 16, 2020 Report Share Posted August 16, 2020 Good friend from Falmouth,Ma , cooked some fillets in a casserole dish, covered with French dressing. Cooked in microwave for about 8 minutes. Stuff an eight to ten pounder like a turkey and bake in oven. Salt and pepper fillets and broil in butter. I happen to like blue fish. Above recipes are all good. Samba Surf and snag777 2 Link to comment Share on other sites More sharing options...
srm413 Posted August 16, 2020 Report Share Posted August 16, 2020 assuming the fish was bled immediately, iced and the lateral blood line removed when filleting... salt, pepper, butter, peppers and onions, perhaps some seasoning of your choice, wrapped in foil and onto the barbie. snag777 and riggler 2 Link to comment Share on other sites More sharing options...
hookmeup Posted August 16, 2020 Report Share Posted August 16, 2020 (edited) Look up fast Vietnamese bluefish (now on NY times cooking). It’s really good. I have cut into 2” chunks and frozen them in water. Came out great even after a few years. Edited August 16, 2020 by hookmeup Samba Surf and snag777 2 Link to comment Share on other sites More sharing options...
CS Posted August 16, 2020 Report Share Posted August 16, 2020 (edited) I wrote a story for Angler's Journal on three ways to eat big bluefish. Search Angler's Journal and Block Island Bluefish and you will find it PM me if you want specifics. The ceviche recipe is off the hook, but you have to use really fresh, iced, and bled bluefish. Edited August 16, 2020 by CS Removed commercial link snag777 and Samba Surf 2 Link to comment Share on other sites More sharing options...
ridenfish Posted August 16, 2020 Report Share Posted August 16, 2020 Small blues are great eating .... IF you bleed them and get them right on ice. I just coat in olive oil, broil or grill with a little bit of McKormicks Montreal seasoning and butter. snag777 and adams54 2 Link to comment Share on other sites More sharing options...
adams54 Posted August 16, 2020 Report Share Posted August 16, 2020 2 hours ago, BobBass said: I enjoy frying them whole in a simple flour and spice mixture. 12-13” range. Simple but tasty- just do it outside lol. I am saving for a smoker. I smoke all but the largest blues once a year. All day project. Fish bacon. It took me a few tries to get it perfect. Common mistake people make is overdoing it and they turn out dry. The meat is not as oily as people say. I have a smoker so thats what I use. A grill can be used to smoke. Done that before and it works great if you really know your grill. snag777 and ridenfish 2 Link to comment Share on other sites More sharing options...
Onlyschoolies Posted August 16, 2020 Report Share Posted August 16, 2020 2 hours ago, hookmeup said: Look up fast Vietnamese bluefish (now on NY times cooking). It’s really good. I have cut into 2” chunks and frozen them in water. Came out great even after a few years. Agree with this completely. Melissa Clark’s Vietnamese caramel bluefish from ny times cooking is my absolute favorite. I cut back on the brown sugar a bit though. If asian flavors aren’t your thing, Sam Sifton’s bluefish dijonaise from the same site is also pretty solid. Of the hundreds of times I’ve eaten bluefish it’s always been within 24 hours of being caught so not sure about preservation. Samba Surf and snag777 2 Link to comment Share on other sites More sharing options...
BobBass Posted August 17, 2020 Report Share Posted August 17, 2020 32 mins ago, adams54 said: I smoke all but the largest blues once a year. All day project. Fish bacon. It took me a few tries to get it perfect. Common mistake people make is overdoing it and they turn out dry. The meat is not as oily as people say. I have a smoker so thats what I use. A grill can be used to smoke. Done that before and it works great if you really know your grill. What kind of smoker? My dad loves smoked trout and I live close to a trout stocked lake for those big ones in the fall Samba Surf 1 Link to comment Share on other sites More sharing options...
adams54 Posted August 17, 2020 Report Share Posted August 17, 2020 12 mins ago, BobBass said: What kind of smoker? My dad loves smoked trout and I live close to a trout stocked lake for those big ones in the fall I have a masterbuilt mds230s. Propane. Bought it maybe 3 yrs go for a steal. It was a floor model from HD. Pretty cheaply built but does the job. Theyre much pricer now for some reason. I keep it in the garage and take it out when I need it. A smoker is nothing more then a metal box where you make smoke. I dont really buy into the gimmicks. The glass doors the electronic control etc. I dont need it to hold within 1 degree. BobBass 1 Link to comment Share on other sites More sharing options...
gellfex Posted August 17, 2020 Report Share Posted August 17, 2020 (edited) 2 hours ago, adams54 said: I smoke all but the largest blues once a year. All day project. Fish bacon. It took me a few tries to get it perfect. Common mistake people make is overdoing it and they turn out dry. The meat is not as oily as people say. I have a smoker so thats what I use. A grill can be used to smoke. Done that before and it works great if you really know your grill. I like the dry tips from the smoker, its like fish jerky! My son actually cut a fillet into strips to make trail snacks. Contrary to popular practice I skin the fillets, cut each into 2 "loins" and remove the bloodline. After a 24hr brine it's 4 hrs at 180 deg in Masterbuilt electric with external smoke generator. As for recipes, properly cared for blue, even vac packed and frozen, can be used in almost any recipe. Faves include Vietnamese Clay Pot, blackened, braised in Scampi sauce, and fried for tacos. Edited August 17, 2020 by gellfex adams54 and snag777 2 Link to comment Share on other sites More sharing options...
Steve in Mass Posted August 17, 2020 Report Share Posted August 17, 2020 13 hours ago, Sandeel95 said: Good friend from Falmouth,Ma , cooked some fillets in a casserole dish, covered with French dressing I do similar, but make my own dressing of mayo, a bit of soy, a bit of Worcestershire, bit of olive oil, bit of mustard, bit of white wine, garlic, and herbs. Cut deep slits on the skin side and in a dish pour 1/2 the dressing over it, forcing some into the slits. Flip over and pierce the flesh all over with a fork, Let marinade about 1/2 hour. Can be baked in an oven (put on some bread crumbs if you want). But is better on the grill in a fish basket, using the extra dressing to baste every few minutes. Another uses some lemon slices, some onion slices, and some tomato in a casserole dish and baked. Haven't done that in a long time though. And I don't take out the dark part - to me, that is the BEST part of the fillet. Samba Surf and snag777 2 "You know the Bill of Rights is serving its purpose when it protects things you wish it didn't." "You can no longer be oppressed if you are not afraid anymore - Unknown" SOL Member #174 Link to comment Share on other sites More sharing options...
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