I don't mind bluefish but I want to clean them and cook them RIGHT after the catch. Take out the blood line and dredge in seasoned cornmeal. We caught a bunch one day, cut them into bitesize morsels, fried and took to a party with a variety of sauces....gone in minutes.
I think they are pretty good. As stated above, be sure to cut out all of the bloodline before cooking. If you have time soak them in buttermilk for 30 min or so before cooking. I like to fry mine at a high temperature (higher than usual) toget them crispy.
i love em and i'm a very picky fish eater....BUT as these other guys said...you clean them as soon as you get home and fry them up the same day and remove all bloodline....i soaked mine in regular milk for about 30 min and then seasoned and battered them up...great tasting fish.....if you freeze them you might as well eat catfood.
bleed 'em right after you catch 'em, and put them on ice right away.
take a frying pan and line it with "tin foil", place the filets in with a little butter, salt and pepper and lemon juice if you like. take the foil and make a tent. simmer till flaky and no juices run out.