Questions about bluefish
- chefMolnar Sep 23, 2011 07:53 AM
OK, I'm sure you've heard the recipe for bluefish that goes, "Place a bluefish on plank. Place the plank and the fish on a grill. Cook for 30 mins. Then throw away the fish and eat the plank."
But I grew up in upstate New York loving bluefish. I had no idea there was a stigma. So our fish market has some this weekend and I am wondering:
1. Is it true that bluefish has to be caught pretty much before your eyes to be any good? Or should fish shipped to a good store be OK?
2. Does bluefish actually take well to cedar plank grilling? Or should I leave that to salmon, trout, steelhead, etc.?
Any tips, especially on a grill, will be appreciated.
Bluefish does need to be very fresh to be good, and when it is very fresh, it is my absolute favorite. I buy it when it is clearly moist and not showing any gaps in the flesh and I cook and eat it the same day, although leftovers are good the next day too. I have never tried planking it. Most often I broil it slathered with a mix of Dijon mustard, lime juice and lime zest.
Since the term bluefish seems to refer to different fish regionally, I'm going to go out on a limb here and talk about bluefish we catch here in the Chesapeake Bay. The best fish I've ever put in my mouth was bluefish we caught while trailing a line on a casual sail. We ate it an hour later. I am sure that was the best fish I've ever had.
I have never heard of cooking bluefish on cedar planks - it must be a regional prep, but I think it would work since it it has a bit more oil.
ask the store when they received the fish, i've had good luck with bluefish from my local supermarket as long as i buy it & cook it the same day it got to the store (granted its not as good as caught it myself bluefish, but hey that isn't always possible).
i personally prefer bluefish grilled to planked, but have had it planked and it works just fine. i prefer bluefish on apple/fruit wood planks rather than cedar, but this is all a matter of personal taste.
When we used to get it in Jersey, we put it in a pan with butter, parsley, salt & pepper & white wine, usually a Rhine or Moselle, and put it on the grill. Cooked til it was flakey, like us!! It was our favorite fish.