Bluefish Fanatics; Man Your Frying Pans!
July 21, 2009
The bluefish aren’t here, near the mouth of the Merrimack, yet but they’ll be buzzing the currents here very soon now and giving us some extreme joy, in the catching, preparation and then feasting on this fun, fun, fun fin-fish!
A very oily fish, the bluefish isn’t to everybody’s taste and this flavor can be lessened if the fish is cleaned and gutted immediately after being caught and the fish put on ice. Later, you can use an acidic juice(think lemon or, one I particularly like, lime to lighten the fish taste up somewhat, depending on your or your guests’ palates.
If you’re planning on bringing home the blues yourself(and again, sitting where we sit that’s really the only “honorable” option) and you’ve never fished for them before, a few words of advice.
Quality tackle, off course either a high quality surf rod or good, solid boat rod; don’t go cheap or you’ll be picking up pieces of rod after tangling with these muscular fish. You get alot of bang for the buck when fishing for blues, which is what makes it so fun. Use steel leaders, too, and mind your fingers ~if you’ve ever looked into the mouth of a blue fish you’ll understand the notes of caution.
Striped bass plugs, spoons & spinners make great bluefish lures, as does live bait. Don’t worry about out-running a blue, either, at least not by hand-cranking. They’re fast!
Once you’ve boated your keep of thrashin’ blues(and counted fingers & toes ~again, please be careful to end with as many as you started) it’s time for the next part(well, let’s say we start after you’ve gotten them cleaned). Here’s a quick and easy favorite…
Fried Bluefish with Almonds & Butter
Ingredients
· 8 filets of bluefish
· ½ cup almonds, chopped
· 6 tablespoons butter
· 2 lemons, juice only
· Flour
· Seasonings to taste
Cooking Instructions
1) Dredge bluefish filets in flour and season.
2) Put the butter in frying pan.
3) When foaming, place filets in the butter and cook on both sides, about 2 to 3 minutes on each side.
4) Add the almonds and lemon juice.
5) Let cook for about 3 minutes.
6) Remove bluefish from frying pan and place on platter.
7) Pour the butter and almonds over your fresh, hot fillets(my mouth is watering just thinking about it)
8)The almonds become crisp and impart their flavor to the butter.
Just as with your gear for catching this delicious fin fish, quality cooking gear makes a difference in your experience. I really love calphalon cookware for my culinary endeavours and in this recipe I find a nonstick fry pan to be invaluable! The ease with which the bluefish releases from my nonstick pan makes a difference in the cooking and the presentation.
For sides, I recommend some sauteed green beans with garlic and if you increase the almonds in the recipe you can add them to the beans for a really nice carry-over of flavor. add some lightly fried potatoes(just a touch of salt, pepper & lemon) and you’ll have one heck of a tasty bluefish feast! Again, I can’t recommend the Calphalon line of nonstick cookware set enough if you’re going be cooking seafood and/or any tender fish.
What’s that? “Beverage” you ask? I like something light, a Rolling Rock or Corona for non-driving adults and perhaps a light mix of Cranberry & soda for the young ‘uns & designated drivers…just a touch of lime with that please….
Mmmmmm…my mouth’s watering! Best go sharpen the hooks on my bass plugs & check my reels.
