Bluefish

I am new to saltwater fishing and tonight I caught a Bluefish. Any recommendations on how I should cook it. Do you guys remove the red layer of meat under the skin? Can it be grilled?

Yes, remove blood meat.
Grilled & deep fried are both delicious.

Good thread from the Recipes sub-forum.
http://www.gulfshorespierfishing.com...bluefish-6851/

Thanks! Have you been out lately? I will be here all week any tips would be very helpful. The only luck I had today was on a butterflied baitfish. I tried frozen peeled shrimp, and fished the area by the cleaning stations. What should I try for pompanos or spanish mackrels? How far out should I go.
Thanks!

cut out the red meat lather in mayo and mustard salt pepper and tonys then bake 10-15 min….GOOD STUFF!!!! or what seasoning you might prefer those are what i use

Your best bet for what your fishing for is to stay out by the bathrooms and the sandbar. Gotcha plugs for spanish and looney jigs or live/freshly dead shrimp for pompano.

Ditch the frozen shrimp, get some fresh. Your catch rate of desirable fish will go up dramatically. For pompano (and whiting), fresh dead shrimp chunks on a Carolina rig or pompano jigs.
For Spanish macs, gotcha's, looney jigs, spoons or bubble rigs. Small LY's or LY strips also work, and will catch bluefish as well.
Bluefish are good eats, but like others noted, you have to get all the red meat off the fillets.

Can't you make a cut by the tail section and bleed them out? I heard that can help with the taste too.

Snake I usually cut their necks to bleed them, but I suppose both works fine.

Bleeding helps but still need to cut out the red meat.

Like CarlF said, you have to cut the red meat out, so if you bleed them you're just making a mess and doubling your effort for the same result. I really enjoy fresh bluefish. They're another fish that does real well in chowder, too.

i cut all red meat out and soak in sprite (or any other cheap lemon lime drink) and batter dip and fry...very good stuff

Cook them fresh - bluefish have a pretty soft meat and it doesn't hold up as well as other more popular gamefish in the freezer.

i just pan-fried mine a week ago with no breading and some Cajun seasoning, and it was great. Just be sure to get the skillet hot prior to throwing them on, similar to cooking pancakes.

Guys, you don't have to cut out the blood lines or "red meat" in a bluefish. Unnecessary work.

The meat has a softer texture, so after you cook a Bluefish, the bloodlines will separate from the meat and you can just fork it off of the fillet to the side of your plate. No risk of wasting any meat that way, nor are you wasting time with extra cutting.

Also, if you want to bleed it out properly (which really isn't necessary either), you need to do it while the blood is pumping, and let the fish bleed out in some water. How? Simple. The heart of the Bluefish is just behind the gills. Take your thumb, and press the soft skin where the gills meet the throat. Once you poke a hole there right by the heart, the fish will bleed out in minutes.

If you are opposed to fishy taste (like my wife), then the most ideal (and quickest) way to remove that flavor from Bluefish is to rub it in regular Dijon Mustard about 10-15 minutes prior to cooking it. Then add whatever seasoning you want and cook it up.