Wow - Thanks Fishguts... One ABSOLUTE when it comes to the quality of cooking bluefish. When you catch it, near immediately, slice behind the gills and drain the blood from the fish. Then place the fish on ice. The quicker it is drained, cleaned, and iced - the better the fillets will taste. This is common with just about all fish (that I can think of anyway) and is imperative for sucessfull bluefish....
I'll see if the wife is up for giving some of these a whirl.
I hadn't added the link yet but the recipe page is up at
http://www.striped-bass.com/recipes.shtml
All of these were submitted by you folks and I hope to get a few more up. Fishguts, do you mind if I put your recipes up as well?
Hybrid Mode
