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Way ta pull out a good day!
 

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I think Bluefish are fine tasting as long as they are promptly cleaned and not frozen.
I agree. I usually make fish tacos out of em, or even better just smoke them.

My rule of thumb is just to never freeze it (the flesh tuns really bad color if you do).

They are a bit on the fishi side, but as you said, if you clean and season properly (I cut out the bloodline on mines), they taste good.

I also occasionally keep bonita (false albacore), and make wonderful sashimi and sushi out of it. One time I had both Yellowtail and Bonita Sushi, and my friends and I could not tell a difference. As long as your bleed and cool fish as soon as you catch it while the heart is till pumping, and then cut out the bloodlines - they are wonderful eats. (also, even though not popular in the U.S., in Japan I heard that false albacore is one of the most popular sashimi)
 
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