Bluefish: what's your consensus

[heykellymichelle]

So my whole life I've eaten bluefish. Fried for dinner, grilled at parties, and occassionally with eggs when Mom wanted to make us a special breakfast. But lately everyone I mention bluefish to looks shocked and horrified when they find out I eat it, and they holler at me and tell me it's bait.

SO, is this like all growing up when mom gave us prunes and told us they were candy, or are there others out there who like eating bluefish? This is a serious question.

Let me know what you think.

[Col. Kurtz]

While it's definitely not my favorite, if the fish is immediately bled, gutted, and iced- I'll eat it. Decent with a little olive oil and lime juice marinade before throwing on the grill.

For the most part though, I stick to stripers, cod and tuna for table fare and use the blues for nice, oily lobster bait.

[Bioboy]

There is nothing wrong with eating bluefish. A lot of people do not care for "stronger" tasting fish but if properly cared for and prepared bluefish make a fine meal. I prefer to eat them fresh and do not freeze them for long periods of time because the oil in their flesh turns rancid making them taste even stronger.

[Bird Dog]

I use to be the same way until I started making cakes with them. I think they're pretty tasty with this recipe:

Rockfish Cakes

[heykellymichelle]

Thanks guys. My mom's got a killer sense of humor so you can't put it past her. Glad there's some other bluefishers out there too.

~K

[Robja]

HeyKellyMichelle.

Bluefish do make a good baitfish for King Mackerel but I do eat them on occasion. Like Kurtz said you need to bleed them as soon as you catch them. I usually let mine soak in zesty Italian dressing for several hours to reduce the strong taste some before I put them on the grill. I have to do kings the same way because of their strong taste.

[Fish Biz]

Kelly, We grew up eating blues. From snappers all the way up to 15 to 20lb slammers. Dad grew up as a farm boy and if a beast gave up its life for you it was not wasted. Mom mostly made it Bresslin baked style, Mayo/relish/lemon juice/salt pepper baked in the oven untill golden brown.
I don't eat too many blues anymore (jen's not into them). But I do like smaller ones bled iced and thrown on an extremly hot grill (salt pepper garlic and olive oil rubbed before going on grill) The hot grill makes them crispy. Serve with fresh lime juice and enjoy. I honestly enjoy them more than weakfish. To me weakfish is mushy and texturly un appetizing. To each his own. Blue fish definetly were more abundant as a kid than they are today. Wild wood was full of night blue trips and no one runs them any more but there was no striper industry back than either. I never ever freeze them though. Tim

[BuddyNick]

an alternate to the italian dressing is Pineapple juice for a marinade. I usually have 2 Myers and Pineapple while grilling as well. Vaya con dios.

[eppefour]

I love a bluefish cooked the day it was caught. the fish actually has flavor and a decent texture.
The only problem with bluefish is that they tend to have mercury in them. The suggestion is to limit intake but not totally avoid them. I used to think that if you cleaned the dark meat and bloodline out, you reduced mercury levels. The lastest thing I read was that the mercury binds to the protein which is the regular meat of the fish

[Persistence]

Personally, I love it smoked...but otherwise I can usually scrape up Flounder, Rockfish, Sea Bass or some pelagic fish to eat fresh. As a kid, my Dad would cut out the cheek meat on the bigger ones...those were great fried.