Conference turris::cooks

    First Merry Christmas.
    
    I've only cooked bluefish a couple of times and every new time is
    an experiment. However, as with any fish if you squeeze a fresh
    lemon on top and then bake it, it will remove some of the quite
    strong fishy aroma. Also, I've found that if you sprinkle with tarragon
    as well it tastes quite delicious. So bake it in butter with lemon
    and tarragon at 350 until it's tender to the touch (approx. 8 -
    10 minutes, depending on the oven this time can change, so you should
    check after six minutes).
    
                                                      Geoff:>)
    

    
    
    	PAUL try cooking the blues on a bbq grill with aluminum foil
    with little holes pokes in it for oil drainage.  also use some bbq
    sauce i find TEXAS BEST BBQ SAUCE  the best.  yes i know it's winter
    but that doesn't mean you can't bbq.  you ice fish don't you????
    
    		have a hoppy one
    		FROGGY
    

    My favorite simple fish recipe is:
    
    Take your favorite fish fillets (or steaks).  put them on a broiling
    pan.  Mash up some seasoned stuffing mix cubes or croutons.  If
    the seasoning is not too strong, add some of your favorite herbs.
    (I grow lemon thyme just for fish!)  Squeeze a little lemon on top.
    Put a few pats of butter on top.  Broil until the fish is flaky
    and the crumbs are browned.
    
    If you've got whole fish, you could stuff it with crumbs and herbs
    and butter, and squeeze the lemon both inside and out.  I haven't
    made a stuffed fish since the time I got my mom to buy this huge
    (to me) fish on the grounds that I would cook it.  I was in high
    school at the time.  Anyhow, I slit it open, removed every single
    bone, stuffed it, and sewed it closed.  It was a lot of work, but
    boy was it good!

    --Louise

    When my brother would get into a fishing mood, he would come home
    with pounds of bluefish.  Mom used to apply a fairly heavy coat
    of mayo to the fish and then bake it.  The mayo absorbs the gamey
    taste of the fish.  Then when you go to eat it, since the mayo is
    on the skin, just eat the meat off the skin and throw away the gamey
    taste.  It really is quite good this way.
    
    Manina

	Tomatoes work well to cut the fishy flavor of blues.  But
	they need to be the summer, garden variety tomatoes, not the
	other things the stores pass off as tomatoes.  Here's a recipe
	that's quick and easy:

	Lightly oil a baking dish, and preheat the oven to 325.  Place
	a filet of blue skin side down in the baking dish.  Sliver 1
	large clove of garlic and distrbute over the filet.  Cover the 
	filet with 1/4" thick slices of tomato (use the small end slices 
	near the tail, and the big center cuts for the head end).  Next,
	put a paper thin slice of yellow onion on each tomato slice.  
	Sprinkle with oregano, and drizzle a bit of olive oil over the 
	onions.  Cook for about 15 minutes, more if the filet is thick.
	Test for doneness by poking into the side of the thickest part of
	the filet.  It should just be turning gray, and the flakes should
	still offer some resistance.  I like mine medium, but this dish
	can be cooked well, and the tomatoes will keep the fish moist.

	Also, blue is pretty tasty when smoked.  If smoked with the skin
	on the filet, the result is a very moist fish.  If done skinless,
	the result is a much drier, jerky like texture.  Both are very good.
	There is a smoke-house in my area (Fitchburg, Ma) that will process 
	it for you, but a smoker can be built or purchased pretty cheap, 
	and the smoker makes a great gift...as do the sides of smoked blue.

	And, if you can believe it, I've got an uncle that makes pickled
	bluefish cheeks.  Yes, the front ones!  Now you need to catch a 
	*lot* of bluefish for something like this, but they are very tasty
	as an appetizer.  I can ask for the recipe if you're interested.

						     
							- JP

    			-<THANKS MUCH>-
    	Since this is my first note in this conference I didn't know
    what kind of response I would get. I thank you all for your
    suggestions.
    
    	I had heard of the mayo recipe before but never tried it. I
    don't have enough fish left in the freezer to try all the recipes
    but I intend to next summer when the blues are running again. I
    think I will pass on the pickled cheeks though, I can't imagine
    having enough fish for that.
    
    	One area that has not been covered yet is marinades. I heard
    that soaking blues in baking soda and water for 24 hours removes
    the strong taste and makes it resemble haddock when cooked. Can
    anyone verify this?
    
    	A friend who smokes his fish also claimed that when he brines
    the fish a lot of the oil is removed. I may try brining without
    the smoking.
    
    	Any other suggestions out there?
    
    		Paul

	I do know that thawing frozen bluefish in milk removes a lot of the
	fishy flavor.  I suppose soaking it fresh might do the same.  The
	kitties LOVE the milk.  I saw on the Frugal Gourmet the other day
	that milk desalts anchovies, too.

						     
							- JP

    I went sport-fishing yesterday off the coast of Cape Cod.  Eight hours
    of the finest fishing I've ever experienced.  Six of us reeled in at
    least 40! 8-10 lb bluefish (my arm muscles still ache).  Most of the fish
    were returned to the sea (a person can only consume so much fish!)  We
    kept 12 fish which were filleted for us by the captain's mate. 
                                                                  
    We lit the grill as soon as we got home and used a variation of
    the mayo recipe mentioned in a previous reply, but mixed 1/2 mustard
    into the mayo before spreading it onto the fish.  Very tasty  
    combination.  I didn't find the bluefish oily or gamey at all. 
                                 
    I only hope that the fillets I brought home taste half as good when
    thawed as it did fresh.      
                                 
    Another idea I plan to try tonight:  cover the fillet with a mixture of
    Marie's Sour Cream and Dill dressing (which I've found goes VERY well
    with grilled salmon).  I'll let you know how it turns out. 
                                 
      ^_^                        
     (>.<)                       
      ) (  Jeannie   

    Either barbecue or broil topped with sliced lemons and onions (if
    barbecue...wrap in foil).  The amount of time depends on the size
    and thickness of the steak/fillet...so use the basic rule of thumb
    for fish - cook until it flakes.

    I soak bluefish in a couple of teaspoons of tamari (or soy sauce)
    before barbecueing (a real plus).  Depending on its thickness, you
    may want to cover your barbecue with aluminum foil punctured with
    lots of holes -- keeps the fish from crumbling into your coals...
    
    

      I hope this is in time.....

    
       Just put it on the barbecue with Country Dijon Grey Poupon.

       Oh boy this is so good.
     
Ann

    Hi all,
    
    Thanks to all for help.  I ended up pouring lemon juice over
    the fish, sprinkled with garlic and basil, then put slices of
    lemon and onion (thanks .1!).  BTW, all of this being done
    in foil which I than put on the grill.
    
    It was delicious - if I do say so myself!
    
    Thanks for the replies,
    Dorothy

    I have found that barbecueing in foil akin to steaming as the moisture
    does not escape fast enough.  What I have done is use a barbecueing
    basket and marinate the fillets in a mixure of A-1 sauce and Wishbone
    Italian Dressing (NOT Creamy style).  Reserve the marinate and brush
    on while cooking.

    two 1/2-pound bluefish fillets
    fine dry breadcrumbs, seasoned with salt and pepper, for 
         dredging the bluefish
    1/4 t dried thyme, crumbled
    1/3 cup mayonnaise
    fresh lemon juice to taste if desired
    
    Dredge the bluefish fillets in the bread crumbs, shaking off the
    excess, and arrange them, skin sides down, in a buttered baking 
    dish large enough to hold them in one layer. Sprinkle the fillets
    with the thyme and salt and pepper to taste. In a small bowl whisk
    the mayonnaise with the lemon juice until the mixture is smooth,
    spread the mixture over the bluefish, and bake the bluefish in a 
    preheated 350*F. oven for 10 minutes, or until it just flakes.
    
    Serves 2
    

    A sauce I first had at the quarterdeck in Maynard Ma.... is the basis
    of this creation... it is very good with Bluefish (any fish for that
    matter). My recipe is not exact (I don't know how they make it), BUT IT
    IS GOOD.!!
    
    				Garlic Mustard
    				--------------
    
    INGREDIENTS:
    
    	1/2 dark mustard (small jar)
    	1 clove garlic (1 tbsp garlic paste can substitute)
    	1 tsp italian seasoning 
    
    DIRECTIONS:
    
    	Chop garlic into a paste. In small bowl, combine all ingredients 
    	and mix completely. Refrigerate mixture, letting the flavors blend.
    	Should be made at least one day before serving.
    
    Variation:
    
    	To the above mixture, add 2 tsp of mayonnaise just before serving.
    	You can even adjust the quantity of mayonnaise and use in a pasta
    	salad. Very tasty..!!
    
    Bob G.
    

     The bluefish are in!
    
     The delightful gamefish are often avoided by cooks who do not know how
    to properly prepare the dark flesh. Since I managed to catch a few (40)
    on tuesday, I decided to keep a couple to eat. Here's how to take
    advantage of this underrated fish.
    
     Fish which are intended to spend their final time on the dinner table
    must be properly taken care of to ensure the best possible flavor.
    Immediately after getting the fish on the boat, it must be bled. Take a
    very sharp knife and cut just behind the pectoral fin in towards the
    heart until you sever a major vessel. When the fish gushes blood, you
    know you did it correctly. You can place the fish in the fishbox now,
    with some seawater.
    
     It is vital to clean the fish as soon as possible to get good meat! We
    usually clean the fish as we move between spots or when there are no
    fish on (if trolling). I fillet bluefish; it seems like the best way to
    clean the fish. Rinse the fillets in clean SALTWATER only. NEVER allow
    fresh water to touch the fish!!! I also skin my bluefish fillets, and
    cut out the dark red meat (it is the fattiest, has the fishiest taste
    and is where PCBs tend to accumulate.)
    
     Do NOT freeze bluefish. It makes the flesh fishier tasting.
    
    now, to prepare...
    
     Grilled Bluefish fillets:
    
     Marinade:	1/2 cup fresh lemon juice
    		1/4 cup dry white wine
    		3 TBS soy sauce
    		3 TBS dijon mustard
    		2 cloves garlic
    
     Place fillets in marinade for several hours or overnight in
    refridgerator. 
    
     Grill fillets skin side down (if you haven't skinned them) on a foil
    covered cookie sheet/shallow roasting pan over medium heat. A chunk of
    mesquite adds to the flavor. Fillets should cook 12-15 minutes or until
    the thickest part flakes with fork. Do not try to turn the fish over-
    it will fall apart. (Which is also why you don't cook it directly on
    the grill). Enjoy!
    
     The Doctah

    Doctah:
    
    Your right about bluefish.  If done properly, they are one of the
    best eating fish around.
    
    Try taking some of those filets and laying them in a baking dish.
    Mix some stuffing mix (I like Pepperidge Farm) with a can of Cream
    of Shrimp Soup, and smear over filets.  Lay more filets on top and 
    bake at 350 degrees for 45 minutes.
    
    Good stuff.

    My grandfather has always cooked his bluefish smeared with mayonaise
    and then coated lightly with bread crumbs. Briol. It is nice this way but 
    the mayo always seemed contradictory to cooking any oily fish!!!
    
    Thanks .0 for the tip about bleeding and cleaning the blue fish - I
    know quite a few fisherman who will be very interested in these
    techniques!!! Again, thanks.
    
    Andrea

The mayo seems to draw much of the fishiness out of oily fish.  It also helps
to keep fish moist, and provides the "crisper" for the breadcrumbs.

If you have to freeze the fish (which can happen, since bluefisherpersons rarely
stop after catching just enough for a couple of meals), thaw it in milk to 
remove the frozen fish flavor.

A couple of recipes:

Put a filet with skin in a lightly oiled (pam) baking dish, place a clove of
slivered garlic on top.  Cover with sliced garden tomatoes, thinly sliced onions
and sprinkle with basil and oregano.   Bake till the fish just flakes.

In the winter, bake a filet in tomato sauce that has been spiced with hot pepper
and garlic.

I don't know the recipe, but my uncle once caught enough blues in an outing that
he removed the cheeks and pickled them.  Better than herring!!!!

    
    Bluefish is my personal favorite and the recipes so far sound great.
    If you want to be a little bit more of a purist about it, you can
    just brush the fillet with a mixture of mayo and spicy mustard,
    wrap it completely in foil, and throw it on the barbecue grill for
    about 15 minutes.  Outstanding if you really like the taste of
    bluefish.  
    
    Diane
    

    Last summer, I was on the beach at Lecounts Hollow (Wellfleet, Ma.)
    and was just about to leave when a fisherman landed a beautiful
    15 pound blue. He asked me if I wanted it, and of course I let him
    divest himself of such a load.
    A 5 minute ride home seemed not to bother young fishie, and it was
    still flopping when I started to clean it. I filleted and skinned
    it, sealed it immediately in foil with fresh lemon and real butter,
    and gently placed them on the grill for about 10 min per side.
    
    Within 45 minutes of landing the fish, we were enjoying the most
    incredible meal of Bluefish I have ever experienced. 
    
    Moral: the fresher the better!! and
    	   keep it simple                                           
    
    and		when on the beach, talk to the fisherpeople nearby!!
    
    			=-=-=-=-=-=-=g=-=-=-=-=-=-=

My brother "Blackens" them, Cajun-style, same as Blackened Redfish but with
a different color fish....

--PSW

    
    	Bluefish is in the top 5 fish to eat.  Its clearly the best fish
    	to catch from shore, and eat in this area (my opinion). 
    
    	Having stashed 17 sets of filets of varing sizes in my sisters 
    	freezer last summer, and then consuming them all by last December.
    	I feel qualified to give my recipe for Bluefish.
    
    		1  Large Cast Iron Frying Pan
    		1  Outdoor Grill. {side burner attachment handy}
    	
    		Olive/Vegitable Combo Oil.
    		Bluefish fillet {skin off preferably, but not necessary}
    		Paul Prudhomme's Cajun Fish Spice.
    		
    
    	Pour in enough Oil to 1/4" - 1/2" depth, heat to 375' or just 	
    	til it starts to wisp of smoke.
    
    	Sprinkle spice on skinside and fairly thick.  Use tongs to lay
    	the fillet spice side down into the oil [VERY HOT].
    
    	Make sure to pat dry the fish if you have washed it recently 
    	because water from washing the fish, or utensils, or whatever, 
    	will cause the hot oil to spatter while it vaporizes the water.  
    
    	Let fish sizzle for 45 seconds - 1 1/2" depending on density of 
    	fillet.  While cooking, I sprinkle the otherside of the fillet
    	with spice, I find this eliminates the waste of good cajun spice.
    	
    	Flip fish and cook equally on that side... voila blackened blue.
    
    	spices seal the fish and burn, fish reserves the spice flavor and
    	is tender and moist !!
    
    	T_C

    This may be a bit of a late addition.  Here are my pointers.  My 
    husband fishes and his best friend fish.  Both know stories from
    way back and attest to this recipe.
    
    We marinate the blues and then grill them. As mentioned in an earlier
    reply, the whole key to the flavor of the fish is bleeding and cutting
    off the dark meat.  You have to be very adept at fileting to do a good
    job of this.  If you leave any of the dark meat on, you will taste it.
    
    Mix in reasonable amounts to taste:
    (some are personal choice, so I will list them all)
    Roses Lime Juice
    Honey
    Garlic Juice or Powder
    Fresh Pepper
    Lemon juice
    Onion juice.
    
    The fish comes out a little sweet and very succulent.
    Don't overmarinate 1/2 hour should be plenty or it will be 
    like drinking it!
    Karen