Boatless Fishing Forum, Reports, Info

I have been getting sneered at by more northerners on the beach at Sebastian the past few weeks that I thought I would post my Bluefish recipe. I really like the small ones and I have read online that they are excellent so I don't quite understand the angst against them as food.

Dinner for 4

8 Bluefish Fillets - Skin on -- 2 to 4lb Blues
Pankow Breadcrumbs
Eggs
Olive Oil
Lowerys Season Salt
Milk

I soak the Fillets in enough milk to cover for 20 minutes or so.
Next do the standard dip in the egg and season salt mix - yes I beat the season salt into the eggs
Coat both sides in the breadcrumbs -- I pack the crumbs on by hand.
Bake in a sprayed baking pan uncovered at 350 for 10 to 15 minutes.
I check at 10 minutes to see if one flakes -- once I have achieved optimum flakeness I serve with Jambalaya rice and Broccolli.

I really can't get over how good they taste... But then again I really like the taste of fish anyway. My fiancee, who doesn;t really like the taste of fish says she really enjoys them too So I thought I would pass this along...
Enjoy eating your shark bait guys cuz I do.

Try skinning them and they`ll taste even better.

At least, that`s my opinion...

Bluefish are too oily

... No they are not. Bluefish get a bad rap because people listen to other people. I like Bluefish, if I prepare it. 2 to 4 lbs is perfect size. I never leave skin on any fish. With Bluefish, anything I do with it is fried, or deep fried in beer batter. In the pan, whatever breading I decide to create that day. They make for good sandwiches to take fishing too.

I've had bluefish up north. Its a diffrent fish down here. Same fish, but yeah you know what I mean. I have had in on the beach fresh after I caught it. Its not a fish that alot of people like.

... Some fish just need a little help from the spice rack.

True

Lomax wrote:... Some fish just need a little help from the spice rack.

That is absolutely true and 100% correct...

I once caught some bonitos for using them as bait at a later time.My father-in-laws neighbor asked me for one, she prepared it and she let me taste it. Man it was delicious it was almost like pork. I asked for the recipe, made it my self and it was awful. She must have been using the right and different spices, I did as the recipe said but when it came to spices it just read spices....I had asked her later and said she used her own combination of West Indies curry spices...Never a word on the combination...

I caught 2 bonito from a drift boat. Everybody told me they were unedible due to horible gamey flavor. But my friend told me to soak them in milk and they would be like albacore. The mate practically refused to filet them. I cut away the purple meat and soaked red meat over night and fried a small piece. I have to admit I was a little afraid, but my friend was right. I ate both fish.

a good cook can make even a bonito or mackerel taste good
a bad cook can make even a snapper or flounder taste bad
but me i'm somewhere in between i can make every kind of fish taste bore-ing

You know, I saw darker meat on it, perhaps I did mix both...I guess I'll give it another shot just to say I did it right...Thanks PB...

Thanks for the recipe, was looking around on the net for some good Bluefish recipes. I caught 4 nice sized Blue's Friday and my gf said she'd cook them up for me Friday for dinner. She's a great cook and I love seafood so I can't wait.

Well finally got around to cooking up that Bluefish and used this recipe. It was good, not too fishy, but needed more flavor. Needed something, but I'll have to figure that out next time I get some Blue's.

EDIT

Yesterday I went back to the pier and caught 5, 3 more keepers and there waiting to be eaten

Gonna play with the spices alittle bit and see if I can come up with some other good stuff.

A lot of people don't know but. the secret to cooking blue fish is soaking in milk. The milk helps in removing a lot of the oil from th meat. It comes out light and flakey!! Can be done with any oily fish. Now the seasoning all depends on the cook. I like marinating in teryaki or soy sauce and a couple of spoons of asian chili paste/ minced ginger/ and juice from an orange. After marinating for a couple of hours in fridge bake in oven with jullienne onions and walla!!!!!!!! Try it. you'll love it! Oh yea wash off milk before marinating...