Blue fish. What's your opinion on them

Last Sunday I was down at little lagoon pass about 9Am after about 25 min of being there hardly seeing the water even ripple I got a nibble. It was a flounder caught it on a gulp shrimp...was very excited since I have never caught a flounder....( new to salt water fishing). Anyways about another 25 or 30 min go by and I decide to throw a gotcha plug yellow head silver body and first cast 3 1/2 pouND blue fish. That was a fun catch lol. Never caught one of them either. We made fish tacos out of both..anyou other ways to eat blue fish?

Flounder is great anyway you cook it and it freezes well. Bluefish are best fresh-I like them but there are those that don't. Bluefish fried or grilled is good eating, and anybody that doesn't like flounder just doesn't like fish. Congrats on your catch!

Bluefish is one of my favorites to eat as long as it is frest (one or two days) with all the red meat cut out---the red tastes sort of like cheap canned tuna. I like it fried or broiled, but it does not freeze well. They are fun to catch---good fighters.

Cool thx for the info. Eat blue fresh. Gotcha. Lol (haha gotcha plug.

Fresh, and with all red meat removed, they are excellent. I have eaten them frozen and they are edible, but not great. However, I have smoked frozen blues and they have been very good in a smoked fish dip.

http://www.gulfshorespierfishing.com...ic-style-4334/

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Originally Posted by Pier#r

http://www.gulfshorespierfishing.com...ic-style-4334/

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Just a comment that in the first picture of raw bluefish fillets, the dark red mean in the first and third fillets is what people in the posts above want you to remove (and it is only on the surface of the white meat). Obviously removal is a matter of taste and preparation, but the larger the bluefish the greater the need.

The same advice applies to fillets of other species with the red stripe -- the red has the strongest flavor.

I made fish tacos with the last batch I caught. Made a spicy batter, fried them up and into tacos with shredded cabbage, carrots, sour cream and salsa.

Flounder are my second favorite - pompano first. Blues are strong tasting if you don't bleed them.

The only blues I've eaten were fish that my grandfather caught and froze when I was a child. Not sure about fresh, but I still remember the frozen bluefish fillets being unpleasant.

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Originally Posted by fordguy

The only blues I've eaten were fish that my grandfather caught and froze when I was a child. Not sure about fresh, but I still remember the frozen bluefish fillets being unpleasant.

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Your memory is probably exactly correct. That combination would require copious use of ketchup, garlic and tobasco sauce to be edible, and even then it would help to have had a lot of french fries and hush puppies on the side.

Its all in preparation.
Like others noted, you have to remove the red meat down the middle of the fillet.
And they are best eaten fresh.
Even vacuum packed, they don't freeze very well.

So do they not freeze as well as Spanish. I kept hearing everyone say Spanish do not freeze well but if you take care and prepare the filet correctly it freezes wonderfully.

Try this: We used to catch big bluefish during the summer and freeze the fillets to eat over the winter. The trick was to rinse the fillets in sea water, blot them dry, and then dip them for 20-30 seconds in an ascorbic acid (vitamin C) solution. If I recall, we would use 2 tablespoons of ascorbic acid powder per quart of cold water. It worked very well. Ascorbic acid is an anti-oxidant. It prevents the fats in oily fish from becoming rancid during storage. That prevents the fishy flavor from developing. Rinsing the fillets in water before cooking removes the ascorbic acid.

You can make "sea water" by dissolving a 1/4 cup of non-iodized salt in a quart of water. Rinsing any kind of fillet in either clean sea water or this brine solution will reduce water loss upon thawing. That's why you don't want to rinse fish in fresh water before freezing. The fresh water swells up the cells and lets out a lot of moisture when you defrost the fish.

I have done this with Spanish and it works great.

We freeze all of our fish fillets in brine and have kept them for more than a year with no loss of freshness. Vacuum sealing is a great convenience, in the short term.

Just curious, has anybody tried to can them?

:crap

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Originally Posted by jigslinger

Just curious, has anybody tried to can them?

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Yes ,,, "Trash Can" that is.
They remind me of Salt water Hard head catfish. U can eat anything but. Skip jack can be edible.

Try this: We used to catch big bluefish during the summer and freeze the fillets to eat over the winter. The trick was to rinse the fillets in sea water, blot them dry, and then dip them for 20-30 seconds in an ascorbic acid (vitamin C) solution. If I recall, we would use 2 tablespoons of ascorbic acid powder per quart of cold water. It worked very well. Ascorbic acid is an anti-oxidant. It prevents the fats in oily fish from becoming rancid during storage. That prevents the fishy flavor from developing. Rinsing the fillets in water before cooking removes the ascorbic acid.

You can make "sea water" by dissolving a 1/4 cup of non-iodized salt in a quart of water. Rinsing any kind of fillet in either clean sea water or this brine solution will reduce water loss upon thawing. That's why you don't want to rinse fish in fresh water before freezing. The fresh water swells up the cells and lets out a lot of moisture when you defrost the fish.

I have done this with Spanish and it works great.

I stand corrected on my original post: I had some 8 month old bluefish fillets vacuum-packed in the freezer.
They were just fine, made fish tacos a month or so back.

Last time I had fish tacos they where made out of bass I had caught that day. They where ok. My Dad and Sister said they where almost better than beef. That night I almost threw it up. Took a Zofrain and was good.