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I prefer the "cocktail" blues (small ones) just cause they are a perfect size, look the best and have the least amount of red meat. They all smoke fine. The thicker ones take a little longer. One tip is to REMOVE the red meat of a bluefish and it will taste a lot better IMO.
BTW Bonito is also excellent...forget albie's I have never found a recipe that made them worth eating...smoking or cooking.
I want to try spanish mac's next.
Last edited by Mr. Sandman; 09-10-2003 at 01:33 PM..
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