Well, BigBo - that answers some OTHER questions: no wonder your wife ........ <jk> LOL.
I grew up eating salty and wicked fishy things (I can't even ID most of them now) due to my parents. Bluefish prepared correctly is great. I rather eat BF than stripers any day.
Steamed with some ginger & garlic over the top then splashed with smoking HOT peanut oil. Smoke bluefish is da bomb! Panfried is awesome with those little snapper blues. I never put any spice on it - plenty of flavor.
When I hear of people smothering it w/ mayo and so forth to bake it I just have to chuckle ..... LOL.
We didn't always bleed out the fish like I do now which makes a huge difference! Cutting away the dark strip does help as well. Some fresh lemon squeezed over the top helps lessen the fishy taste as well.
I think a lot of it has to do with what kind of ethnic background you are from. People who eat anchovies or dried salted fish from overseas all eat bluefish.
Those who are raised eating white fish like cod, haddock or flounder what can you expect - that is why they invented tarter sauce ! :P I love mayo and tarter saunce - I dip my fries in TS when I get a fried seafood platter.
I would gladly cook it for some one and I think you would change your mind.
