On Mon, 04 Jul 2005 08:54:08 -0400, HarryKrause
wrote:

~~ snippage ~~

Blues aren't bad eating. I would filet them, cut out and discard the
"red" meat, and put the rest in a baggie with lime juice in the fridge.
Next day, they'd make great little filets to fry in batter, with a light
taste.

I've heard a lot of ways to keep blue fish fresh without the "oil"
taste. The best way I've found, is similar to yours - bleed them
right away, gut and ice immediately. Filet the whole fish, fresh lime
juice and freeze or cook immediately either skin up or down.

I've also seen recipes with fine black pepper, red pepper corns, stuff
like that to help with the flavor.

The best bluefish I've ever had was from a restaurant in Providence -
he used a mixture of BBQ sauce and vodka, then smoked the filets - I'm
telling you Harry, it was terrific.

Ever catch "snapper" blues, the bitty ones? We used to in Milford and
Woodmont, near rock outcroppings.

I like to catch them, but they aren't very hardy like the bigger ones
- you hit a school of them you will kill as many as you catch - might
has well keep them.