Originally Posted by Francis Daignault
What's wrong with frying in butter or grilling with a dash of lemon juice. Also, blacken with a hot fire.
I love bluefish... small ones and even bigger. I like it blackened, teriyaki, butter and lemon. My wife makes it with tomato and feta..or fish cakes.....
...The pic does not seem show how big this was..we weighed with a little metal circa 1950 freshwater scale thing as big as a matchbook.. it seemed to max out.. So we figure it 16-18lbs... It had scars and gashes all healed up..All it was missing was Gregory Peck strapped to the side of it....
This big one was too old and big for my tastes... Maybe blackened would work but a lot would go to waste.Nobody else would eat it....We are going to bite the bullet and get a chest freezer and a vac seal.
I hot smoked it, which meant I sort of cooked it long and slow.. I was very hungry and snacked on a piece.It was dripping with fat.. Never saw that before.... and boy it tasted bad. For me to say that is something...
It might of been one of those things , like snacking on a fatty ham while you carve it, leaves you with no stomach for dinner?