Sugar Free BBQ Sauce

[clifish]

I've been using Nature's Bounty 1200mg fish oil for at least 20-years and I think I tasted fish once! Of course, I also eat a lot of mackerel too so my system is probably highly acclimated.

Crazy as this will sound to you - I also loved Bluefish when I lived back home! :D Oily fish is powerful food!

If there is an Asian/Chinese supermarket near you, you might be lucky enough they have some fresh (or frozen) Norwegian Mackerel that they will clean and deep fry for you right in the store - just incredibly good eating in my humble opinion.

Are you kidding i am right near SUNY Stony Brook, there a plenty of Asian markets. The problem with no prescription fish is it drove up my cholesterol that is why I went on the prescription one. Then the insurance made me change it to a generic.

I used to do a bunch of blue fishing but never could find a way to cook it
right so I could tolerate eating it.

 

[Retired Spook]

Are you kidding i am right near SUNY Stony Brook, there a plenty of Asian markets. The problem with no prescription fish is it drove up my cholesterol that is why I went on the prescription one. Then the insurance made me change it to a generic.

I used to do a bunch of blue fishing but never could find a way to cook it
right so I could tolerate eating it.

Bluefish is an acquired taste!

First, you have to filet the bluefish immediately. Then cut away the dark meat and brine what is left - I used to use seawater in a zip lock and put into an ice filled cooler immediately.

After a 24-hour soak and then a good rinse - broiled with a bit of garlic and butter - I loved it!

Sorry to hear about the fish-oil conundrum but even just for the taste I hope you get to try a deep-fried Mackerel - surprisingly great tasting in spite of their reputation.