Thread: Bluefish

i cut all red meat out and soak in sprite (or any other cheap lemon lime drink) and batter dip and fry...very good stuff

Cook them fresh - bluefish have a pretty soft meat and it doesn't hold up as well as other more popular gamefish in the freezer.

i just pan-fried mine a week ago with no breading and some Cajun seasoning, and it was great. Just be sure to get the skillet hot prior to throwing them on, similar to cooking pancakes.

Guys, you don't have to cut out the blood lines or "red meat" in a bluefish. Unnecessary work.

The meat has a softer texture, so after you cook a Bluefish, the bloodlines will separate from the meat and you can just fork it off of the fillet to the side of your plate. No risk of wasting any meat that way, nor are you wasting time with extra cutting.

Also, if you want to bleed it out properly (which really isn't necessary either), you need to do it while the blood is pumping, and let the fish bleed out in some water. How? Simple. The heart of the Bluefish is just behind the gills. Take your thumb, and press the soft skin where the gills meet the throat. Once you poke a hole there right by the heart, the fish will bleed out in minutes.

If you are opposed to fishy taste (like my wife), then the most ideal (and quickest) way to remove that flavor from Bluefish is to rub it in regular Dijon Mustard about 10-15 minutes prior to cooking it. Then add whatever seasoning you want and cook it up.