I am sharing this never before shared top secret recipe since it is almost time to go out and chase the big blues. I love fishing for blue fish and I am looking forward to getting started this season. If you have never been you need to give it a try, it is a lot of fun. Remember to take a kid fishing, and pass it on.
I hear a lot of fishermen talking about people not liking to
eat bluefish, I have found they just do not know how to prepare it. First of
all you have to eat it fresh, never freeze it unless you cook it first. You can
boil it for a few minutes and put it in freezer containers or you can smoke it.
Blues are an oily fish and the oil will go rancid pretty quick. I like to filet
my bluefish and take the skin off, I also cut the dark strip in the center out
so you end up with 4 filets from each fish, where I catch them and then keep
them on ice in a zip bag until you get home. Some old timers will cut the fishes and let them bleed right
after they get it off the hook I see no reason for this as I have tried both
ways and the fish will taste the same either way. Cook them right away for the
best fish you will ever eat.
The people I have cooked this for say it is the best soup they have ever ate, you should try it and let me know what you think.
½ lbs salt pork or good middlin’ meat
2 large onions diced
4 celery stalks chopped
5 or 6 Idaho potatoes diced
2 ½ lbs fresh bluefish filets
1 bottle clam juice
1 tablespoons Old Bay seasoning
Salt and pepper to taste
Fry salt pork until crispy, using slotted spoon remove pork
and reserve drippings. Add onion and celery to reserved pork fat and sauté
until tender about 3 minutes, add crispy pork and 4 cups of water, Bluefish
filets, salt and pepper and Old Bay Seasoning cook over medium heat for at
least one hour, add more water as needed. Add diced potatoes and cook for 15
minutes or until potatoes are done. Add clam juice, cook until just heated, and
serve. The fish will break apart and have a very pleasant texture.
Serves 4 to 6
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