![]() Now put the Bluefish SKIN SIDE UP in the pan, let it rock like that for maybe 3 minutes then turn and burn for 2-3 more. Let the fish warm up a little to room temp, have a beer that pan probably aint hot enough yet anyway. To that some Paul Prudhomme, Emeril SW Bam (or find one on the interweb and make it yourself) season it up real nice. ![]() Ok, now get your scaled filet (skin ON) and salt it up, both sides. No, it aint hot enough go have another beer. Get a cast iron pan red hot on the highest setting your grill can take. Wrap that tin foil up tight and bake for about 40 minutes. On top of all that a can of olives (pimento stuffed or black, your choice) Add some more salt and pepper and fresh basil. Use either fresh vine ripe tomatoes or canned (crush em like a BOSS)Ĭover the filets. ![]() Salt and pepper both sides of all filets liberally and squeeze some lemon on there (till the juice runs down your leg) The goal is to have the fish be the same thickness. Place skinned filets down in a pattern so that when you are done it looks like one big giant piece of fish (this depends on how many are eating) Spread a big piece of tin foil out and lube it with olive oil Pre-heat grill to medium (or set oven to 400) To me the key with most fish is SALT, people often think "well its a saltwater fish, how much could it need?" they all go with beerįour Bluefish recipes for anyone who can get it FRESH BUYING AND PREPARING BLUEFISHįor a milder tasting bluefish experience, purchase smaller fillets or a smaller fish and remove the dark brown strip (there's lots of oil in it that creates an extra pronounced flavor) which runs through some fillets.Just realized I didnt put this in the recipe forum. During the summer in New England, juvenile bluefish can be spotted in estuaries while the adults are being sought after by commercial and recreational fishermen. They form a school with other bluefish and chase schools of smaller fish. They are known to be very aggressive feeders. In 2015, 343,828 pounds of bluefish was MA quota.īluefish have quite a mouth! Their mouth is large and riddled with lots of sharp teeth. Only a specific number of pounds of bluefish are allowed to be commercially landed in MA. But don't judge a fish by its color! They're hearty and delish! THE FISHERYĪfter reaching an all time low population estimation in 1996, a management plan for bluefish was developed and implemented. Bluefish fillets don't look like most fillets-they are light greyish blue to a light brown in color. While walking past the seafood display case filled with pearly white imported fish, the meat of the bluefish might catch your eye. Redfish are harvested year round, enjoy! Fun Fact: The redfish is one of the only fin fish species that participates in internal reproduction rather than spawning. Since New England is trying to make Redfish your family's new favorite fish, their fillets are really affordable at ~$5/lb. Their thin, soft and flaky white fillet is ideal for broiling with butter, lemon and herbs, adding to soups or blackening for spicy fish tacos. Their large eyes and reddish orange body makes them easy to accurately identify. In New England, Redfish can be found in your everyday chain supermarket. Since Redfish have not fully hooked consumers (YET!), a lot of the Redfish is used for lobster bait. Fishermen were projected to only receive about $0.50/lb (called the ex-vessel price). ![]() According to NOAA, in 2010, 3.6 million pounds of Redfish were caught with a commercial value of only $1.96 million dollars. Now that their population is considered to be at a healthy density, the Redfish fishery is open. Since Redfish are slow growing, reproduce at a late age (5-6 years old) and have low reproductive rates, the fishery took decades to rebuild. If you purchase Redfish whole, ask your fishmonger to cut off the spines.ĭue to the demand in the 1940s and 1950s, the redfish population took a major hit. Redfish fillets can sometimes be found at the market. Handling them was difficult.-many processors suffered serious hand injuries from the redfish's sharp dorsal spines. This species was widely fished during WWII-it shipped well overseas and was a key protein source for soldiers.
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