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Post by schodackbassman on Apr 16, 2008 12:30:29 GMT -5
This recipe board is a great idea.
Some find blue fish oily and strong in flavor. On the cape a native showed me this one and it is very simple. I/we just kind of eye ball the ingredients in the brine "to taste" as the pro chefs like to say.
Recipe - Wrap fillet in aluminum foil. Make a brine of melted butter or margarine, white wine, lemon juice, and mix in some Old Bay seasoning. Cut raw onions (we used white strong onion) into thick slices maybe half inch thick and break up and spread out over top of fillet. Poor brine over top of all and cook on low to medium heat outside on the grill with closed cover. Always close the cover.
There is something about onions that neutralizes the oil and the taste is great. I saved the cooked onions and left over fish to make chowder with. That too was very good. Good luck.
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Post by Raz on Apr 16, 2008 18:16:10 GMT -5
Never had blue fish but if I ever come across some, I'll give it a try. Sounds good. Thanks.
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Post by fishfarmer on Apr 16, 2008 20:00:10 GMT -5
I've heard if you bleed your bluefish when caught it helps with the flavor.
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Post by tilefish on Nov 17, 2008 7:41:53 GMT -5
I love to eat bluefish. They need to be bled and iced right away. Make sure you cut out the blood line and tada! Good tasting fish!
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Post by schodackbassman on Dec 6, 2008 18:53:52 GMT -5
And they are damn fun to catch. Haven't been off shore for a few years now. I miss it. Last time we trolled for tuna. No hits. We saw them come up and crash bait several times but when we'd get there they would shut down. Still was fun to see. Watching an occasional whale jump almost all the way out of the water was cool too.
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Post by brian on Dec 7, 2008 13:43:37 GMT -5
Bluefish are best eaten when fresh and small. Under 5 lb. fish are much better than the big'uns. No need to bleed them when small. Do skin and then cut all the silver and blood line from the skin side of the fillet.
A 1/8 " slice of tomato, red pepper, green pepper and onion layered shingle fashion atop the fillet before baking at high heat will be tasty.
Another preparation that was popular in the 80's is gin and leeks. Cut the white parts of 3 good sized leeks into 1" by 1/4" strips, wash them and boil the for a few minutes until tender, drain and cool. Arrange portion size bluefish fillets in heavy baking dish (any kind) sprinkle leeks around and on top, add enough gin to come up the sides of the fillet about 1/8", put a few pats of butter on top of the fillet and salt and pepper. Bake in hot oven (425 works) until fish is done and gin is mostly gone. Pour all remaining leeks and juices over fillets at service time. Have a Gimlet while preparing.
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Post by schodackbassman on Dec 7, 2008 17:10:42 GMT -5
Brian - I'm feeling warm all over just reading about it. I'm a Bombay guy. Not sure I want to cook with it but having a G & T while cooking is a favorite past time in the warm months. Home or at camp. You and your wife should have got that camp. You would fit right in with our crowd! BTW. Our blues were well over 5lb ( 8 to 12 lb) and the taste was fine but we did clean / fillet them right away and they went in the freezer (the ones that didn't end upon the grill) within hours of being caught. They had one of those vacuum bag machines used for freezing. May have helped.
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Post by trouter on Jan 14, 2009 20:24:35 GMT -5
I'm glad someone likes to eat bluefish. So much fun to catch, but not so much fun to eat. I'll give this a try, maybe it'll help.
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piker
New Member
Posts: 1
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Post by piker on Jan 16, 2009 17:31:01 GMT -5
I always thought bluefish made good cat food.
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