Here are two good recipies. One is from a family friend, his goes like this.
Take the bluefish, do all the gutting/icing, and prepare it any way you want, with whatever herbs and spices and oils, etc, that you prefer. Then carefully place the bluefish in the oven, on top of a brick. When the fish is done, take the fish off the brick, throw away the fish and eat the brick. Ha, this guy was not a fan of bluefish whatsoever, I love that recipie.
Here is the simple recipie we made for him that changed his mind.
Do all the gutting/bleeding/on ice stuff,
Scale then fillet the fish. (bluefish has to be the easiest fish next to fluke to fillet) Cut the fillets into easy-to-fry pieces. Marinate the bluefish overnight/24 hours in vinegar and crushed, minced, chopped garlic, a little salt and pepper, that is it. Then just fry the fish, simple and you won't believe it is bluefish. We had our family friend try it and he says "I can eat that."
If there were a "BluefishTalk" how would the threads go?
Q: What lures to use for bluefish?
A: (always) Any!
Q: What colors to use for bluefish?
A: (always) Any!
Q: What tide, what moon phase, where to try for them?
A: Any tide, any moon phase, fish everywhere!
Threaded Mode