Striper Talk Striped Bass Fishing, Surfcasting, Boating - View Single Post

STEVE IN MASS · 03-31-2003, 03:05 PM

Notaro - the joking from the guys that don't like bluefish aside.....

I am a big fan of bluefish, and eat it all the time. In fact, some people will say that if you MUST eat bluefish, that it is only palatable if it is fresh caught and cooked the same day.......HOGWASH ....oops, sorry, you may not know that American euphinism, HOGWASH means Bull****, or in otherwords, Baloney, or.....(um, this isn't going well

....

), straight to the pont...WRONG.....at least for my taste. Guys that say that, just don't freeze them correctly.....I have been eating bluefish that I caught last fall all winter long, and still have some fillets in the freezer. While, granted, not quite as good as fresh caught and cooked immediately, they are still pretty tasty if stored and prepared correctly.

After catching, you should bleed them as soon as possible, and also gut them if you can. when you get home, fillet them up. If you need to freeze them, out a serving size into a Ziplock bag. Fill you sink with water. Slowly submerge the bag into the water with just the corner open. The water will force out all the air. When you get up to the corner, CAREFULLY submerge the rest of the bag, so as not to let any water inside, and then sel the bag. It is almost as good as vacuum packing. Dry the outside of the bag, and freeze the fillets.

Bluefish is good a number of ways. Some like to drizzle with olive oil and lemon juice, top with sliced onion and maybe toamtoes cover with foil, and bake them.

What I do:

Few tablespoons of Dijon mustard
A dash of soy sauce
A dash of Worstershire sauce
A few crushed garlic cloves
Some garlic Powder
Some Old Bay seasoning
A splash of white wine
About 3 tablespoons mayonaise
Fresh ground black pepper
A bit of dried tarragon
Whatever else I might feel like adding that night....curry powder, chili powder, oregeno.....etc.

Mix all together to make a dressing or marinade.

Take your fillets, and cut a few diagonal slits thru the skin side about 1/8" into the flesh. Place them skin side up in a pyrex baking dish, and put on 1/2 the marinade. Turn them over, pierce tham all over with a fork, and pour on the rest of the marinade.

Let them sit in the fridge for an hour or up to two hours. Then, cook them on the grill about 10 minutes, turning and basting with the marinade frequently. I use a "fish basket" on the grill to make turning them easier.

If you don't have a grill, then leave them in the baking dish, scoop out excess marinade, top them with crushed crackers and drizzle with olive oil, and cook in a 400 oven for about 20 minutes.

03-31-2003, 03:05 PM	#5
STEVE IN MASS Registered User Join Date: Dec 2000 Location: Foxborough, Ma Posts: 1,191	Notaro - the joking from the guys that don't like bluefish aside..... I am a big fan of bluefish, and eat it all the time. In fact, some people will say that if you MUST eat bluefish, that it is only palatable if it is fresh caught and cooked the same day.......HOGWASH ....oops, sorry, you may not know that American euphinism, HOGWASH means Bull****, or in otherwords, Baloney, or.....(um, this isn't going well ....), straight to the pont...WRONG.....at least for my taste. Guys that say that, just don't freeze them correctly.....I have been eating bluefish that I caught last fall all winter long, and still have some fillets in the freezer. While, granted, not quite as good as fresh caught and cooked immediately, they are still pretty tasty if stored and prepared correctly. After catching, you should bleed them as soon as possible, and also gut them if you can. when you get home, fillet them up. If you need to freeze them, out a serving size into a Ziplock bag. Fill you sink with water. Slowly submerge the bag into the water with just the corner open. The water will force out all the air. When you get up to the corner, CAREFULLY submerge the rest of the bag, so as not to let any water inside, and then sel the bag. It is almost as good as vacuum packing. Dry the outside of the bag, and freeze the fillets. Bluefish is good a number of ways. Some like to drizzle with olive oil and lemon juice, top with sliced onion and maybe toamtoes cover with foil, and bake them. What I do: Few tablespoons of Dijon mustard A dash of soy sauce A dash of Worstershire sauce A few crushed garlic cloves Some garlic Powder Some Old Bay seasoning A splash of white wine About 3 tablespoons mayonaise Fresh ground black pepper A bit of dried tarragon Whatever else I might feel like adding that night....curry powder, chili powder, oregeno.....etc. Mix all together to make a dressing or marinade. Take your fillets, and cut a few diagonal slits thru the skin side about 1/8" into the flesh. Place them skin side up in a pyrex baking dish, and put on 1/2 the marinade. Turn them over, pierce tham all over with a fork, and pour on the rest of the marinade. Let them sit in the fridge for an hour or up to two hours. Then, cook them on the grill about 10 minutes, turning and basting with the marinade frequently. I use a "fish basket" on the grill to make turning them easier. If you don't have a grill, then leave them in the baking dish, scoop out excess marinade, top them with crushed crackers and drizzle with olive oil, and cook in a 400 oven for about 20 minutes.