Bluefish: what's your consensus

[Capt.Troy Crane]

In my opinion,
if you like fried fish, you can't beat a fried blue fish. We catch what we call the taylor blues, 1-2 pounders all summer long and I have converted a many a blue hater over the years.

We filet them, skin too, and drop them in some house autry breader along with some old bay seasoning. I use peanut oil to fry them and I will take them over a piece of flounder any day. Like the Cambells soup comercial says.............MM MM GOOD !!

[Agitated88]

We filet them, skin too, and drop them in some house autry breader along with some old bay seasoning. I use peanut oil to fry them and I will take them over a piece of flounder any day. Like the Cambells soup comercial says.............MM MM GOOD !!

Thanks for writing my response Capt Troy...we did the same thing. For me anyway it was all about the size...smaller ones we're way better than the larger ones.

[paul708]

my youngest daughter (20) really likes bluefish.
catching and eating.
i havent been able to get her out for bluefish this year.

a little BBQ sauce, wrap in foil on grill..comes out nice.

[NELLIE]

This is my favorite way to prepare bluefish.Deep fried in bite size nuggets.Never found anybody that didn't like it.Does not matter what size bluefish.

[frank daleo]

2 ways i like them prepared:

1. place some olive oil in an oven pan and place the fillets in the pan so does not stick. Pour white wine (prefer chablis) just below the top of the fillet, chop garlic and sprinkle over the fillets and pan. Salt and pepper (if hotter red pepper flakes) and if you like some old bay seasoning onto the fillets. Be sure to also add some to the liquid as well. Squeeze lemon juice, add a few cubes of butter, and fresh parsley. Marinate in the fridge, pan covered in foil for a few hours and then place covered in the oven at 350. Can make oreganata too, by sprinkling bread crumbs onto the fillet in the final stages and remove the foil to brown the bread crumbs.

2. Pizzaola style- make a sauce by sauteeing garlic and red onion in a pan with olive oil. You can use fresh cherry tomatoes or plum tomatoes, but keep em kind of chunky. put in pan season with salt and pepper, some sugar to remove acidity. add capers, olives (kalamata or black), fresh parsley. while sauce is cooking, season fillets, and place in a baking pan, olive oil first in the oven. Let sauce cook for about 10 minutes so all flavors marry. Pour sauce on fillets and let cook in oven.

PS- cut dark meat out and that strong taste will not be as prevalent.

[scattered_grass]

In my opinion, the real small ones that we catch while Spanish fishing are hard to beat! Small little fillets fried with some vinegar and cocktail sauce taste damn good to me. Now I'm not sure about the bigger ones..

[striper101]

I agree with SkirtChaser, I only will eat them under 2 lbs. But the small ones do have good flavor!

[54bullwinkle]

When I was a 16 yo kid on Long Island, my brother and I would go bluefishing in LI Sound every morning in summer. We would catch a cooler full of blues and drop them off at out favorite pizza place at 11 am on the way home. Then we would go right to our jobsite painting houses. Paint till 6pm and pick up free pizza on the way home. I love bluefish. Tastes like pizza!

BTW Vincents Pizza Wilston Park

[Fortunate One]

When immediately bled out it's not bad when cooked right.

I haven't had it in a long time but Years back I'd cook it in a fish chowder. It was actually very good in a chowder.

[Reel Sharp]

I like Blues as well. When I just want to catch a fish and have a fresh meal, you can count on a blue to hit your line at the beach. I always bleed them as soon as caught. Fillet them, dip them in a scrambled egg, drop them in a gallon zip lock bag filled with bread crumbs, OLD BAY, garlic powder and black pepper. Fry them on med-high heat using organic unrefined coconut oil. You can't ask for a better meal. I too have converted MANY non-blue-believers on this one!