There will be substantial centerline pin bones for the first 1/4 of the fish.
Fillet gently, because the flesh is very tender and flakes apart easily when raw. How do you get the fishy taste out of bluefish? Does bluefish have a lot of bones?įillet: Bluefish is fairly easy to fillet with a bone structure that is easy to follow. Our fish is cut at the last minute and kept extremely cold until it hits your bag. Here at Locals, we love the flavor of fresh bluefish and take great care to handle it properly. When handled incorrectly, the rich flavor of bluefish will get even richer. Do bluefish taste fishy?īluefish has a bad reputation as having a “fishy” taste.
Treated properly, the bluefish is excellent eating, with mild, flaky meat, although larger specimens (those over 10 pounds) tend to have a stronger flavor than their smaller brethren. The meat is moist so they need to be cooked or eaten fresh from the ocean or else they tend to go bad fairly quickly. Bluefish has a strong flavor with edible skin. Here is a fun and easy recipe to make smoked bluefish pâte at home.The taste of bluefish is as “fishy” as you can get. While dining in New York, I had a smoked trout pâte that used cottage cheese as its main ingredient, and was blown away by how well it stood up to the flavor of the smoked fish. Smoked bluefish can be eaten on its own, but the prefered method these days seems to be bluefish pâte. The fish will be cooked in about an hour, but for the purposes of smoked bluefish, we want to take that a little further and allow the fish to really soak up that smoky flavor. Drizzle a little maple syrup and your favorite spices on top of the filet, and smoke them on low heat (under 150☏) until the fish is dark and firm. Lightly salt the filet and let it rest in the refrigerator for an hour or two until a nice pellicle has formed (a thin film that allows the smoke to adhere to the fish). Rinse the fish with cold water and pat it dry with a paper towel. This will draw a considerable amount of water out of the filets. Simply pack the fish in the cure and leave it covered in the refrigerator. Begin with a 50/50 salt and sugar cure for five to six hours. There are many smoking methods for fish, but I would like to share with you one of the simplest methods to get you started. Smoking is a great way to introduce people to bluefish. Bluefish fillets should not be red if they are handled correctly. With bluefish, I like to bleed, gut, rinse, and ice them before I get home. Bacteria are harbored in the gills and guts of any fish, so it is important to gut and rinse the fish before you filet it. The second reason to bleed and ice your fish as soon as possible is discoloration of the meat and, of course, the fishy taste that is often associated with bluefish. With big-game fish like tuna, some fishermen will let the fish rest on the side of the boat before it is killed, to allow the acid to be metabolized. When fish fight, or are put under stress, there is a buildup of lactic acid in the flesh, which can “cook” or “burn” the flesh if it is not metabolized. As a chef, I am often asked what to do with a fresh catch, so I would like to share with you a simple recipe to make your catch into a crowd-pleasing dish that is truly delicious.įirst things first, when you catch a bluefish, make sure to bleed it immediately. Though they make excellent bait, I love to eat bluefish. My father-in-law, a lifelong fisherman from the Cape, spent most of his life catching bluefish for lobster bait. For many years bluefish where considered by most to be practically inedible. Bluefish fight vigorously when you hook them up, and they are an abundant and often underused resource. The bass have been mostly sticking to deeper water, but if you do not have access to a boat, fishing at night from shore can still be productive, mostly weeding through schools of smaller bass and waiting for a larger fish to arrive.įishing for bluefish is a blast. Bluefish have been all over East Beach, and Middle Ground, with sporadic blues being caught on the north shore and in the Aquinnah area. They have been caught off Wasque, and off Nomans. Luke at Dick’s Bait & Tackle says the bonito are starting to arrive.
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