dxp%hector@uunet.UU.NET (Catweazle) (06/23/91)
In article <1991Jun21.175519.5020@mthvax.cs.miami.edu> edk@rafos.gso.uri.edu writes: >Does anyone have any good bluefish recipes? Owing to it's oily and >darkish meat, not all my fish recipes work well with it. Blackened >bluefish and smoked/BBQed work well, but I was wondering if there >were any other alternatives! If you're catching the bluefish yourself, and clean and put it on ice right away, try bluefish sushi or sashimi. Bluefish .25"*1"*3", add a couple of pieces of chopped scallions, eat with regular soy sauce or my favorite ginger soy sauce(leave 3 or 4 pieces of sliced ginger soaking in soy sauce for approx 5 mins). The first time I tried this at the Shinobu in Matawan, the chef gave it to me as a blind taste test. I loved it and only then did he tell me it was bluefish. As a general tip on eating bluefish, to obviate the oiliness try serving a tart sauce with it, gooseberry, kiwi, rhubarb etc. Dave Peak