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I think the "strong" flavor bluefish (can) get if it is not properly cared for is due in part to the dark (reddish) meat. If you ice them down right away and filet them as soon as you can (post fishing) and while you are fileting, remove that red meat. I think you will find the fish quite tasty and will last longer when stored. Speaking of long term storage of fish, while nothing is better then fresh, these vacume packing machines *are* the way to go!! I have had 9 month old fish that was great and tasted nearly as good as fresh.
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