We love bluefish. They strike aggressively and put up a good fight. They are sustainable, so we can chase them with gusto and really enjoy the chase, knowing we plan to harvest them.
Growing up on Shelter Island, we started the season catching snappers off the docks
with our friends. Later in the summer we got to go for the larger blues with my Dad and Uncle Jay, and the rest of the family, on the mandatory Sunday family boating outings. More on that another day!
Catching bluefish was much more exciting than snapper fishing, and we landed big ones. They were always brought home and grilled, but most of us kids were a little reluctant to eat them as they had that signature strong, oily taste. The family Labradors consumed lots of bluefish under the table!
But as we have grown up we are more open to try new things, and revisit the old in new ways with surprisingly good results. And bluefish has a lot going for it. Known as tailor and shad, it is the only member of the Pomatomidae family. We have it in abundance in New England and the Northeast. Now that we’re trying to eat in more healthful ways and watch our cholesterol we note that it ‘s a great source of niacin, magnesium, omega-3 and potassium.
Searching for others who love bluefish can be a challenge. While these noble fighters have their own “I love bluefish” FaceBook page, there are only 66 likes (https://www.facebook.com/ILoveBluefish?fref=ts) Jokes run rampant about the lack of culinary appeal. But despite jokes about the best way to prepare bluefish is to plank it, smoke it, toss it and eat the plank, this plentiful, sustainable fish remains a favorite to catch this time of year, so we accept the challenge to find delicious ways to enjoy it with friends and family.
Preparation is key, so pay special attention to Zach Harvey’s advice on prep earlier in these pages. Once you have those lovely filets ready to roll, you can go in a few directions. If you are going to bake it, many suggest you soak it in milk, drain, then place in foil (could be parchment for the oven) with lemon and tomato slices, Greek oregano, some thin sliced sweet onion and sometimes garlic. Lots of lemon and tomato.
Bluefish can handle bold and spicy flavors without becoming overwhelmed. Create a rub (or use our favorite CHarissa) by mixing together olive oil, lemon zest, Worcestershire sauce, Dijon mustard, smoked paprika and crushed Aleppo peppers. Rub the mixture onto clean fish fillets placed into a baking dish, and let it marinate in the fridge.
Some brave souls even use grapefruit or orange juice marinate their filets.
We love our bluefish smoked, and especially love the zing that capers, red onion, lemon and a little Worcestershire sauce bring. This recipe is our fave, and can be prepared ahead, up to 3 days:
Smoked Bluefish dip
- 8 ounces cream cheese, softened
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh lemon juice
- 1⁄2 tablespoon of capers
- 1 tablespoon chopped parsley
- 1/2 medium red onion, minced
- 4 to 6 dashes of hot sauce
- 1/4 cup minced chives
- 1/2 pound skinless, boneless smoked bluefish, flaked Toasts or crackers, for serving
Directions
In a bowl, blend the cream cheese with the Worcestershire sauce, lemon juice, parsley, onion, hot sauce and half of the chives. Fold the smoked bluefish into the cream cheese mixture. Sprinkle the remaining chives on top and serve with toasts.
This delicious smoked bluefish goes especially well with a big, well-structured white with good acidity, like a Verdicchio or Gruner Veltliner, or classically-styled Chablis.
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