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It's too bad bluefish get such a bad rap. I keep the small ones. I have them gutted and on ice seconds from when they were caught. Get home take off skin, and remove every piece of dark meat. Cook it wrapped in foil with onions and tomatoes at 425 for 10 mins, it really taste like swordfish. Most people who don't like them, really never took the time to prepare them before they cook them.
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