The first is to fillet the fish the standard way, then skin it. Another secret to obtaining mild-tasting bluefish is to remove the blood line and the thin layer of dark red meat that lies beneath the skin, which holds the oil and strong flavor, making it unappetizing to some. As the fish are filleted, the fillets should be refrigerated or returned to a cooler right away, not left in the sun or warm air. When you're done fishing and ready to fillet them, the trick is to continue to keep them cold. And before they even are placed in the cooler, they should be gutted or bled, which will result in milder-tasting fish. Their flesh will become unappetizingly mushy instead of firm if not iced immediately. Because of their high metabolism, like that of tunas and mackerel, bluefish die quickly after being caught and therefore can spoil rapidly, especially on a hot day. A little forethought and skill with a fillet knife is all you'll need.Įvery successful fishing trip starts with a cooler and plenty of ice to keep your catch fresh. However, they truly provide for an excellent fresh seafood dish if cared for and prepared properly before they get to the kitchen. Bluefish are an abundant, easy-to-catch and hard-fighting game fish in Buzzards Bay, around The Islands and The Vineyard from late spring through early fall, and they're often featured as seasonal cuisine on menus at restaurants on the North Shore and other areas.īut because they're thought of as an oily and strong-tasting fish by many, their reputation as fine table fare suffers.
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