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Oh yeah, Steve in Mass, we had some excellent bluefish a couple years back on Nantucket. I met my dad over there and we got into them a couple times. We kept a few... I bled them within an hour of being caught and fileted (sp?) and cooked 'em probably 2 hours after they were swimming.
I can't remember how the heck we cooked it though. I like fresh fish and would more apt to keep a few blues than a bass since I think there is far more pressure on bass stocks. Especially, down the stretch run here as we are more likely to get both species.
Do you have any secret recipes for preparing bluefish?
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