![bluefish fillet bluefish fillet](https://1541402381.rsc.cdn77.org/data/images/full/1687/baked-fish.jpg)
One bite of this red meat can, and usually is, enough to forever turn you off to eating bluefish, however not everyone agrees with me on this. Be sure to cut out every sliver of this strong and offensive part of the fillet. The dark, red meat that runs the length of the fillet along the lateral line is the spoiler. Now, for the real reason so many people have a problem eating blues. Cook them fresh – I don’t freeze them away, and I don’t leave them in the refrigerator for more than a day or two at the most. There is no need to bleed them when you land them, but it can’t hurt. Fillet them as soon as possible – on the water or as soon as you get home. Don’t leave them laying out in the sun, but this can be said for any species you keep for the dinner table. Second, get the fish right into the cooler, especially in warm weather. I’ve made a personal crusade out of convincing people that bluefish can indeed shine on the dinner table, and when prepared properly, small bluefish can stand tall with any species we catch here in the Northeast, but there are some prerequisites to consider.įirst, I’m talking small bluefish.
![bluefish fillet bluefish fillet](https://i.ytimg.com/vi/g0LiTelG1ro/maxresdefault.jpg)
I’ve heard it hundreds of times and I don’t believe you.