You'se guys!!!!....bluefish is great, and yes give me that gaminess, that oil and that darkmeat....it's the best part......
Okay.....have posted this before, but.....
When you catch your blue, gut it within about 15 minutes....unless you're busy with a blitz.....
Just slit the stomach, take out as much of the guts as you can, and wash it in the surf. Then as soon as you can, get it on ice. If it's gonna be awhile, bury it in the sand.
At home, scale the fish, and fillet it. LEAVE THE SKIN ON!
If not cooking it immediately, store it in the coldest part of your fridge.
Mix up a marinade......about 3 tablespoons of mayo, three teaspoons dijon mustard, a few crushed garlic cloves, a splash of Worstershire, a splash of soy sauce, a splash of white wine or lemon juice, some tarragon or oregeno, some Old Bay and/or paprika, some fresh ground pepper, a bit of olive oil. Mix it up to make a "dressing".
Take your fillets, and cut multiple slashes on the skin side, just thru the skin and about an 1/8 of inch into the meat. Put it in a pyrex tray, skin side up. Pour about 1/3 of the dressing over the top, and push it into the slashes.
Turn the fillets over, pierce all over with a fork, and pour on the rest of the dressing. Let sit in the fridge for at least an hour, up to three hours.
Get your grill nice and hot, and if you have a fish basket, get that hot too. Brush the grill or fish basket with olive oil so the fish won't stick. Put on the fillets, and turn and baste with the extra dressing every few minutes, about four or five times, for a total of about 15-20 minutes cooking time.
Then enjoy....and eat the dark meat, or else pass it to me.....
......yummy......and all that Omega-3!!!!!!!
If ya can't use a grill, do the same thing, but scoop out the extra dressing, top with cracker crumbs and some butter, and bake in the pyrex tray at 425 for about 20 minutes.....
If you need to freeze it, treat the fish and fillet it as stated above. Put the fillet in a ziplock bag. Fill your sink with water. Close the ziplock almost all the way, just leaving the corner open. Carefully submerge the bag in the water, and it will push out all the air. Go slow so as not to get any water in the bag. Seal the last corner, dry off the bag and throw it in the freezer.
I have frozen 15 lb blues this way, and they are ALMOST just as good 4 months later as they are fresh. And they taste just as good as the small "eatin size" ones......
But then, that's me..........
, but I did this last week, and my wife said that she likes my bluefish better than any other fish I cook, which includes Striper, Mahi, Salmon, Flounder, etc....and whatever I might catch down in Hatteras when I'm there....
Bluefish Recipe
... But I don't think your blue recipe works with my favorite BlueCrab recipe from when I was a young teenage kid on the Chesapeke (from what all I remember).
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