Bluefish is a sustainable, inexpensive East Coast local catch.  The Long Island sound is packed with them during the summer months.  The fish is a bit of a nuisance, as they will bite the lures meant for their swimming buddies, the striped bass.

 

They are a strong-muscled fish and they will put up a fight while trying to reel them in, which is why fisherman, who love to sport fish (and we do) seek them out.  The bluefish muscles translate into flavor when cooked.

 

Then why don’t you see bluefish on every local summer menu?  because bluefish have a bad rap.  They have the reputation of being oily and unpleasant, which is true if the fish isn’t fresh, fresh, fresh.  Non-oily fish can sit for a few days without a problem, but bluefish must be absolutely fresh to enjoy.  That’s why at Rowayton Seafood Market, we only carry the freshest selection or they taste gamey.  Smaller fish, with fillets weighting 6 – 8 ounces will have the sweetest flesh.

 

Bluefish are delicious and succulent when grilled with a squeeze of lemon to cut the richness.  They will also stand up to big flavors like chiles, ginger and garlic.

 

The local fishermen are feeling blue, bluefish that is.  With a hand line and a lure the anglers are catching off the surface, fish ranging from four to twelve pounds.  So, haste makes waste!  Catch yourself a blue, or head down to see Scotty at the market, and he’ll hook you up.

 

Send us a photo of your catch, and we will be sure to post it!

 

Scotty’s Tip:

Soak fillets in milk or buttermilk for several hours before preparing to remove oils and fishy smell. Then simple grill, bake or pan sear.

Bluefish St. Germaine

 

 

 4 Bluefish Filet de-boned

1 1/2 Cup of Sour cream

2 Red onion thinly sliced

Italian seasoned Bread Crumbs

 

In Baking dish place Bluefish skin side down

Layer top of bluefish with thin sliced red onions

cover onions with Sour Cream liberally

Coversour cream with Italian Style Bread Crumbs

 

Bake 375 degrees for 20 to 25 minutes

 

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