Each year the blues start running and are a lot of fun to
catch. In some parts of the east coast it has become a tradition to chase the
blues. I love bluefish and enjoy them many ways. Bluefish have a strong taste
and are not good frozen so you have to eat them right away or as we do smoke
them and then freeze. I always filet my bluefish removing all the bones.
20 to 30 Fresh, Fresh, Bluefish filets or as many as you can
fit on your smoker.
Old Bay Seasoning
Sea Salt
Oil spray
Hickory Wood
Start by getting a good fire going with charcoal and letting
it burn down to a low temperature of 225 degrees. Place the bluefish on a
platter and season and spray with a little oil spray. Place soaked in water
hickory wood over coals and place fish on grill rack. Smoke the fish at 225
degrees for 2 ½ to 3 hours until dry and very brown. Cool and use or freeze for
later use.
*Note: Some other fish smokes well also, try salmon,
mackerel, king mackerel, eel, and shark
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