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What should I do with this?

post #1 of 15
Thread Starter 
My 18 yr. old son and I went fishing today and caught 10 Blue Fish. We now have 20 1/2 lbs. of fillets. Never had Blue Fish but I'm sure some smoking and grilling are in order. Anyone have a favorite way to cook this? I understand it is a fishy fish but then if it wasn't, it would probably taste like chicken.

Here is a pic of the fillets

I've already got them vacuum sealed and in the freezer.
post #2 of 15
I think you should probably send them to me. :)
Great catch! I'm not familiar with blue fish, looking forward to seeing what you do with em.
post #3 of 15
Not sure either Dick, but looks like you cut those fillets just about the right size for Cooper!!
post #4 of 15
i smoke taliapa by using a fish rub like lemon pepper and a lil garlic. powder or minced fresh. and squirt a lil lemon juice on it a few times during smoking. might try a couple like that. never had bluefish.
post #5 of 15
Soak em and smoke em.

Milk, water, dales seasoning, lemon juice, worcestershire, and some spices.

Cut into 1" strips. Allows meat to absorb more marinade. Also allows more smoke penetration. Also allows more even cooking and avoids dryness on outside and moistness on inside.

Smoke until mostly dry. Refrigerate.
post #6 of 15
Can't quite say I've ever had "Blue Fish" but that sure is a nice pile of Fee Lay's !

Is it the lighting or is that a tad of a darker meat? If it's a tad darker I'd try doin it like Salmon. Nice oily-er type fish.
post #7 of 15
Thread Starter 
Nope V man it's not the lighting, the fish is very dark and I've been told it is an oily fish. These things were a blast to catch. We were using a half of a mackerel on each hook for bait and these guys would hit and hit hard. Fought all the way into the boat and then a bit more. Great time. For the first cook I'll probably brine them and grill 'em. Pics will follow.
post #8 of 15
Not sure 'bout smokin em , but they are nice deep fried or pan fried , good fish , but I've never smoked it icon_rolleyes.gif
post #9 of 15
soak them over night in milk, takes away some of the strong fishy taste.
wash them dry them run 'em through egg wash roll 'em in house autry seafood breading mix and into the fryer because of the thickness i would say 3 to 5 mins they should be flakey when they are done.
post #10 of 15
before you smoke or grill them, you should cut out that red vein that goes down the middle of that fillet. It makes a very strong taste. Me and my dad used to go up to the beach when the blues ran in. The are great fighters.

I have always heard that people say that fish is not good, because they dont remove that vein like piece of the meat, but if you remove it, they are good.
post #11 of 15
Remove vein and fry with batter.
post #12 of 15
It is a stong fishy fish. Here is what I do. Cut the deep red meat off, that will take the real strong oily taste out. lay a fillet out on tin foil, squeeze some lemon over it, salt, peper, garlic to taste, a pat of butter on top and then cover in sliced onion. Wrap up in the foil, grill and enjoy. A real fine catch you have.PDT_Armataz_01_37.gif
post #13 of 15
Milk takes away some of the fishy taste. I've also had good luck with lime juice and salt. Not too much of both at the same time will work. About 1/4 of each per gallon of water in the sink of pail with some ice for a nice soak.
post #14 of 15
that lateral line is what krusher is referring to... if you smoke the fish, that part of the meat will turn a grayish color like when you smoke salmon or likewise. scrape that off before u eat it.

cut it out before would work as well

good luck with the smoke
post #15 of 15
I used to cut them up and recycle them as bait for the lobster traps. I could never stand eating them. They are a great fighting fish though.
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