So i’m the kind of person that will try anything once, so last night i decided to try to cook a blue fish i caught this weekend in Miami. I cooked it similar to the way i cook trout. I baked it in the oven in foil, with butter and lemon. long story short, i couldn’t eat it.
I know most people consider it to be a trash fish, but has anyone successfully cooked blue fish? I caught about a dozen while i was down there, the Koreans took them all and were very excited about it. so im assuming there is some way to make it edible.
Just like you cooked it is how my mom and dad did them when we were stationed in Florida. I remember not liking them too much. Very strong, Dad loved them. I’ve caught some smaller ones in the beaufort area but never kept them.
Like others have said they need to be very fresh. Dad would never freeze them.
“If Bruce Jenner can keep his wiener and be called a woman, I can keep my firearms and be considered disarmed.”
Spanish mackerel is good almost any way you cook it. you can marinate a flip-flop in Italian dressing and put it on a charcoal grill and it’ll be good.
quote:Originally posted by Easy
Spanish Mackerel, is surprisingly good on the grill, if you marinade it in Italian salad dressing for a while!
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treat bluefish like a herring and it’ll be “okay” eating. Fillet and skin it, bread it and deep fry it until it floats. It ani’t flounder or dolphin, but if you’re hungry for a good ol’ fashioned fried fish dinner, it’ll fill the ticket.
I’ve done it a million times and will do it again tomorrow given the chance. Don’t tell the Floridians, it’s better than mullet but they won’t believe you…
I’m Lost. I’ve Gone to look for myself. If I should return before I get back, PLEASE ask me to wait.
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Like others have said, blue fish needs to be fresh. Smoked is always a good safe bet with any oily fish. If you don’t have the means to smoke it, you can rub it down with mayonnaise and your seasoning of choice and broil it in the oven. Pretty delicious that way.
Like others have said, blue fish needs to be fresh. Smoked is always a good safe bet with any oily fish. If you don’t have the means to smoke it, you can rub it down with mayonnaise and your seasoning of choice and broil it in the oven. Pretty delicious that way.
i saw a couple recipes calling for mayonnaise. that doesnt add up to me though…its an oily fish, so add more oil? but alot of people were swearing by it
Like others have said, blue fish needs to be fresh. Smoked is always a good safe bet with any oily fish. If you don’t have the means to smoke it, you can rub it down with mayonnaise and your seasoning of choice and broil it in the oven. Pretty delicious that way.
i saw a couple recipes calling for mayonnaise. that doesnt add up to me though…its an oily fish, so add more oil? but alot of people were swearing by it
Oh trust me, I thought the guy I first heard it from was high. It works well on most fish.
Depends on the size of the fish. Anything under 2 lbs is considered a “cocktail” blue and it’s fine. Once you get big, just enjoy the fight and cut them loose.
If you are going to keep anything over the 2 lbs, gut 'em and cut that dark bloodline along the top out right on the boat & then ice the fish. That is the key. Robusto Eyetalian dressing wrapped in foil on the grill.