Now's the time. Elbow to elbow at Barnegat Light SP this weekend and everybody was catching. This guy is going to need a LOT of air fresheners 
Bluefish
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Spending my time on the bay I can eat them. (I also know how to cook them). My family on the other hand is a different story.
The resale value of that vehicle took a serious hitNow's the time. Elbow to elbow at Barnegat Light SP this weekend and everybody was catching. This guy is going to need a LOT of air fresheners
One or two Blues a year are enough. Put them on the smoker, prep them the same way you do with canned tuna for tuna salad, the mayo cuts the fishiness and you can eat it all week long. Mmm mmm good!
Bleed 'em right away, and then this recipe :http://www.sportfishingcapecod.com/reports/2000/Blackened-Bluefish-and-Stripers-Recipe
Best on the "Taylors" "bout 2-4 lbs.
Heads and offal... into the garden. Psssst...Keep them away from Labs...their favorite rolling toy.
Best on the "Taylors" "bout 2-4 lbs.
Heads and offal... into the garden. Psssst...Keep them away from Labs...their favorite rolling toy.
No thanks. Love catching them but they all get released; will leave the eating to others. 
A nice local caught fluke, sea bass, tautog, weakfish, long fin, yellow fin or bonito is my choice for the table. 
A nice local caught fluke, sea bass, tautog, weakfish, long fin, yellow fin or bonito is my choice for the table. 
Snappers are OK, just cut the dark meat out but those chompers even marinated for a day, I guess if you enjoy dining on mossbunkers they are delightful.
I stayed out of this for a little while because bluefish edibility is always leads to a lively discussion with no winners or losers.
I learned to cook when I was very young from my mother and grandmother. They were the best.
Then I learned a lot of the backwoods cooking and wine making methods from a feisty outdoorsman down here in P'town over 30 years ago. There isn't anything out there that can't be made into an awesome meal in my book of life. As for bluefish, we only keep enough to eat fresh or smoked.
Tonight I filleted a gator blue that my son just caught and I made bluefish "crab cakes" that anyone would be hard pressed to differentiate between the real thing.
First is the proper skinning and removal of every trace of red meat. Then I poach the fillets in a 1/2" of water until they flake. In my trusty 12" cast iron pan I sauté chopped fresh red bell pepper and 1/3 of a sweet onion and a clove of fresh garlic in extra virgin olive oil.
In a large bowl, add your peppers, onions and garlic, beat two eggs, add the flaked blue, 5 tablespoons of Hellman's mayo, 2 teaspoons of Grey Poupon and run a black pepper mill over it a few times. Slowly sprinkle in unseasoned bread crumbs and fold everything until it looks like crab cake consistency.
I then get the cast iron nice and hot with an 1/8" of peanut oil in the bottom and saute the cakes until golden. We make our own tartar with mayo. horseradish, a little relish, fresh lemon and a little dill. The finishing touch is fresh squeezed lemon on the cooked cake and sprinkle each cake liberally with J.O. Seasoning.
This gator made 8 cakes and I kept some poached meat for the dogs' food as a treat.
Life is good.
I learned to cook when I was very young from my mother and grandmother. They were the best.
Then I learned a lot of the backwoods cooking and wine making methods from a feisty outdoorsman down here in P'town over 30 years ago. There isn't anything out there that can't be made into an awesome meal in my book of life. As for bluefish, we only keep enough to eat fresh or smoked.
Tonight I filleted a gator blue that my son just caught and I made bluefish "crab cakes" that anyone would be hard pressed to differentiate between the real thing.
First is the proper skinning and removal of every trace of red meat. Then I poach the fillets in a 1/2" of water until they flake. In my trusty 12" cast iron pan I sauté chopped fresh red bell pepper and 1/3 of a sweet onion and a clove of fresh garlic in extra virgin olive oil.
In a large bowl, add your peppers, onions and garlic, beat two eggs, add the flaked blue, 5 tablespoons of Hellman's mayo, 2 teaspoons of Grey Poupon and run a black pepper mill over it a few times. Slowly sprinkle in unseasoned bread crumbs and fold everything until it looks like crab cake consistency.
I then get the cast iron nice and hot with an 1/8" of peanut oil in the bottom and saute the cakes until golden. We make our own tartar with mayo. horseradish, a little relish, fresh lemon and a little dill. The finishing touch is fresh squeezed lemon on the cooked cake and sprinkle each cake liberally with J.O. Seasoning.
This gator made 8 cakes and I kept some poached meat for the dogs' food as a treat.
Life is good.
Sea bass – deep fried with the skin on, sweet 'n sour; tog – gently poached in court bouillon. Did anyone say eel? Now I know why a lot of Lenape chose to stay here rather than leave!!! There is an obscure reference in a Google copy of a local family history (Swing 1889: 76) that confirms my hunch.
S-M
Thanks gentlemens.
I really enjoy cooking good food for people. I go a little overboard sometime trying to enlighten people who sustain themselves on foods that come out of boxes, cans or eat otherwise pre-prepared items. Nothing beats fresh, basic or wild ingredients for making a meal.
I really enjoy cooking good food for people. I go a little overboard sometime trying to enlighten people who sustain themselves on foods that come out of boxes, cans or eat otherwise pre-prepared items. Nothing beats fresh, basic or wild ingredients for making a meal.
And we have a winner!! All of us here who haven't had the chance to try them are the losers. Thanks for the idea, I think my family might even eat it that way.
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I stayed out of this for a little while because bluefish edibility is always leads to a lively discussion with no winners or losers.
I learned to cook when I was very young from my mother and grandmother. They were the best.
Then I learned a lot of the backwoods cooking and wine making methods from a feisty outdoorsman down here in P'town over 30 years ago. There isn't anything out there that can't be made into an awesome meal in my book of life. As for bluefish, we only keep enough to eat fresh or smoked.
Tonight I filleted a gator blue that my son just caught and I made bluefish "crab cakes" that anyone would be hard pressed to differentiate between the real thing.
First is the proper skinning and removal of every trace of red meat. Then I poach the fillets in a 1/2" of water until they flake. In my trusty 12" cast iron pan I sauté chopped fresh red bell pepper and 1/3 of a sweet onion and a clove of fresh garlic in extra virgin olive oil.
In a large bowl, add your peppers, onions and garlic, beat two eggs, add the flaked blue, 5 tablespoons of Hellman's mayo, 2 teaspoons of Grey Poupon and run a black pepper mill over it a few times. Slowly sprinkle in unseasoned bread crumbs and fold everything until it looks like crab cake consistency.
I then get the cast iron nice and hot with an 1/8" of peanut oil in the bottom and saute the cakes until golden. We make our own tartar with mayo. horseradish, a little relish, fresh lemon and a little dill. The finishing touch is fresh squeezed lemon on the cooked cake and sprinkle each cake liberally with J.O. Seasoning.
This gator made 8 cakes and I kept some poached meat for the dogs' food as a treat.
Life is good.
That looks and sounds amazing, right down to the cast iron skillet! I am envious (and now a bit hungry)!
I couldn't agree more. When I first met my wife nearly 20 years ago nearly all her meals came out of a box and usually cooked in the microwave. When it came to seafood it was only lobster or shrimp (even flounder was too "fishy"). Now she's helping can tomatoes and freezing vegetables and eats most any fish I put in front of her and I would bet enjoy bluefish cakes, thanks for the idea Scott