Large blues over 6 pounds should be dispatched with a “priest” or club of some sort applied vigorously to the top of the head before you make the bleeding incision. Do this carefully, for the sharp teeth and strong jaws and pugnacity of a bluefish will make short work of the flesh on a finger or thumb! I speak from experience. This is simply, though dangerously, accomplished by making an incision just behind the point where the gill covers come together on the underside of the fish. Some people ignore this fish until they reach the dock, where they unload the spoiled fish to generously give it to their friends and neighbors, who soon learn to dislike the noble fish.Įvery summer I write to exhort my readers to bleed each bluefish as it comes aboard. Then the fishermen must talk over the action before finally getting to the now-dead fish cooking in the boxes or festering in the sun. Fishermen often catch blues quickly and in large numbers when the beasts are surface feeding, and in the excitement of the moment, the fish are thrown to the deck or put in boxes and forgotten until the commotion of the blitz is over, the tangled lines are straightened out and the gear is overhauled.
These negative reactions are always about fish that were poorly handled when caught.
The bluefish is disliked by many for being oily or “fishy-tasting” and even repellent when cooked. Respected by all as a magnificent fighter, it’s a dangerous fish to handle, and when properly dealt with, delicious to eat. Well, I know one creature that is never boring, either to catch or to eat, and that’s the much-maligned bluefish. Sautéed Shrimp with Warm Tropical Fruit Salsaīaked Tilapia with Sun-dried Tomato Parmesan CrustĪngel Hair Pasta with Shrimp and Parmesan Lemon Cr.It is difficult to write column after column without getting both repetitive and boring for the reader, to say nothing of boring for me, but why should you care about my boredom? Sautéed Petrale Sole in Herb Butter Sauceīroiled Lobster Tail with Brown Butter Sauceīaked Lingcod with Lemon-Garlic Butter Sauce Tilapia with Olives, Mushrooms, and Tomatoes Pour the cooking liquid over the fish to serve. Carefully lift the fillet from the foil and place on a serving dish. Crimp the edges of the foil together so they are relatively sealed.Ĥ Place in the preheated oven (or you can put the foil packet on the grill) and bake for 15 to 20 minutes or so, until the fish is cooked through and opaque. Pour white wine over the fish, and sprinkle with the lemon juice. Lay several sprigs of fresh herbs on top of the butter and lemon slices.ģ Create a boat shape with the foil around the fish so that liquid does not leak out. Arrange pats of butter along the top of the fillet. Lay a layer of thin lemon slices on top of the fillet.
BAKED BLUEFISH SKIN
Rinse the bluefish fillet and place it in the center of the foil, skin side down.Ģ Sprinkle the fillet with salt and pepper. (You can double layer the foil if you are working with thin foil). Cut a piece of foil large enough to enclose the bluefish fillet. Do you like bluefish? How do you prepare it?ġ Preheat oven to 350☏. Bluefish is also excellent grilled or smoked.
The lemon is particularly important to cut the fattiness of the fish. Otherwise, stick to cod or sole.įor this preparation of bluefish, we’ve baked it in foil with lemon, butter, herbs, and a little white wine. The fish is an oily fish, so if you like canned tuna, sardines, mackerel, you’ll be right at home with bluefish. The bill came to $1.89, which is just unheard of for good fish where I live. I bought this big fillet for $2.79 a pound. Perhaps because if it’s good it’s great, and if it’s off, it’s really rank. Oddly to me, the fish isn’t that popular to eat. Bluefish are considered sport fishing fish because they are so aggressive. Their season is short and they spoil very quickly, so you have to get them fresh and eat them right away. They’re an east coast fish, we don’t have them on the west coast. I had never heard of bluefish, which are indeed blue, both outside and in. Her famously unflappable son John was practically beside himself with anticipation of diving into one of the fillets his mom had prepared. The first time I encountered bluefish was in the Massachusetts kitchen of my friend Jill.
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