Anyone know a good recipe for blues never cooked em before I caught some the other day off jax pier?

NVM I seen all the one in the other bulletin thnx

I heard best way is to lay them out on a wooden board, add salt, pepper, lemon juice, bake them, throw away the fish then eat the board.

Thats true mike. I personally prefer cedar. Good taste and not as many splinters as hard woods!

I prepared nantucket style bluefish a week ago and found it yummy.

Smaller ones not bad eaten FRESH, I think there best fried,heavy on the batter seasoning,lemon. All fish of any species better FRESH. Heres a TIP dropped to me at OBX. CUT fishes tail deep near tailfin while alive, pumps Blood right out tail WHITER FILLETS= TASTIER FISH! OTOH never be flounder/trout

Yes, for all of the complaints you hear about Bluefish taste, and I understand it's tradition in Georgia to consider them a nuisance and throw them back, we'll I'll offer you my favorite recipe.

A fisherman's recipe has got to be easier since many of us are not the barefoot conteesoe's we think so here goes.

1, Casserole dish

2: Spaghetti Sauce

3. Boneless bluefish filets

Coat the bottom of your casserole dish with a light coating of mayonaise or olive oil. Pour in about 1/2 of spagetti sauce. Lay the fillets over the sauce. Add rest of the spagetti sauce to cover fillets.

Bake at about 350 for 40 minutes. Dust with Parmesan Cheeze,when done, or if your really into this, sprinkle on some shredded mozzeralla about 10 minutes before it's finished

Serve with some French style bread and decent red wine.

Now that will make a believer out of your significant other.

Enjoy SSIJOE

Hey SSIJOE.....that looks like a quick and easy recipe...Thanks!!
JYJ

Sorry but I think I would rather take a Cod Liver Oil pill than eat blue fish

i've never heard of a " Cod Liver Oil pill "....
is that something elderly folk take when their...... all stopped up...?

Can't remember why my mother would make me take one of those nasty tasting things I do know that you wanted to get well quickly so you didn't have to take another one

I like to amass at least 2 dozen fillets and smoke them only after an over night brine bath (secret recipie) and do the same thing with spannies.

The smoker is also my favorite way to prepare blues.

I like to filet the blue then lay out some aluminum foil , season filets with salt and cayenne pepper and a touch of fresh squeezed lemon. Then cut potatoes into thin rounds about 1/4 inch thick and layer the aluminum foil with them, then cut onion and tomato, same thickness and place on top of potatoes. Now place filets on top of that nice bed of potatoes, tomatoes, and onion you made and then add a layer of tomatoe and onion on top of the filets. Cover everything with another sheet of aluminum foil and bake for 20-25 minutes and you got yourself a wonderfully tasty meal that even the so called people who hate bluefish would love.