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How to cook a blue?
Posted: October 21st, 2006, 9:27 pm
by Redbelly
That thang sho' stinks in the icechest!
COOKIN BLUES
Posted: October 21st, 2006, 10:34 pm
by FUTCHCAIRO
HEY REDBELLY, THE BEST THING TO DO IS WHEN YOU CATCH THE FISH CUT HIS GILLS AND LET HIM BLEED, WHEN YA DRESS THE FISH CUT OUT THE RED LINE DOWN BOTH SIDES, SKIN THE FISH AND CUT AROUND THE RIB CAGE AND DOWN THE BACK BONE. SOAK IN LEMMON JUICE AND BUTTER MIX WITH A LITTLE VINEGAR FOR ABOUT AN HOUR. FIRE UP THE BAR-B/Q GRILL AND COOK SLOWLY , ABOUT 6 MIN. ON EACH SIDE BASTEING WITH BAR B/Q SAUSE. IF THE FISH IS OVER ABOUT 2 POUNDS OF FILLET YA MAY HAVE TO COOK A LITTLE LONGER.
GOOD LUCK
PA THE OLD MAN OF THE SEA
Posted: October 21st, 2006, 11:26 pm
by Dubble Trubble
I always heard that you nail the fish to a 2 x 4 the same length as the Bluefish, then you salt it really well, and coat it with butter and spices. Then you grill it for 30 minutes, take it off the grill, throw the Bluefish away and eat the 2 x 4.....
Dubble
Posted: October 22nd, 2006, 5:02 am
by Charles
Any oily fish, like blues, works well on the grill, habatchi or in the smoker with your choice of seasoning.
Posted: October 22nd, 2006, 6:20 pm
by dstockwell
Bleed them. then cook as desired...
Posted: October 22nd, 2006, 7:15 pm
by Redbelly
Here's what I did....
Soaked about 1 hr in pineappl/orange juice, and balsamic vinegar, and some sesame seed oil.
I may have been a little heavy on the SS oil.
Took the fishy taste out, but the texture of the meat seemed a little dry, tasted Ok, not on the top of my list.
Sure wish I'd have kept that pompano.....
....that I thought was a yellotail jack...
Posted: October 22nd, 2006, 7:57 pm
by Chalk
Dubble Trubble wrote:I always heard that you nail the fish to a 2 x 4 the same length as the Bluefish, then you salt it really well, and coat it with butter and spices. Then you grill it for 30 minutes, take it off the grill, throw the Bluefish away and eat the 2 x 4.....
Dubble
Posted: October 22nd, 2006, 8:05 pm
by trout fisher
They are great fried the day you catch them. Cut out the blood line and fry them up. Other than that, they make great pelican food.
Posted: October 26th, 2006, 10:33 am
by Perch Jerker
trout fisher wrote:They are great fried the day you catch them. Cut out the blood line and fry them up. Other than that, they make great pelican food.
great advice. the only thing I would add is drinking 3-4 frosties will make it, or any groceries, more better.
Posted: October 27th, 2006, 12:54 pm
by SIGN4U
Perch Jerker wrote:trout fisher wrote:They are great fried the day you catch them. Cut out the blood line and fry them up. Other than that, they make great pelican food.
great advice. the only thing I would add is drinking 3-4 frosties will make it, or any groceries, more better.
WORDS OF WISDOM
Posted: November 2nd, 2006, 4:26 pm
by KarstRanger
Dubble Trubble wrote:I always heard that you nail the fish to a 2 x 4 the same length as the Bluefish, then you salt it really well, and coat it with butter and spices. Then you grill it for 30 minutes, take it off the grill, throw the Bluefish away and eat the 2 x 4.....
Dubble
That was
so well done - you got me hook, line, and sinker !!