Our most memorable bluefish day was a few years back, when we were still getting our feet wet with fishing in the Chesapeake Bay. We almost never specifically target blues, but when a school comes marauding through our fishing grounds, the gloves come off and we pitch everything we have at them to try to fill the cooler. Everyone on the boat starts frantically re-rigging, and the first one to be able to cast their bucktail or spoon into the feeding frenzy comes out of it with a good fight and some excellent, but ephemeral, table fare. On a hot, windless, and flat day, the sight of these sharp toothed, manic, pelagic fish slashing at a ball of bait on the surface is heart-stopping. I agree with the above noters, but instead of ziplock bags I use the food saver bag system and honestly any bluefish I've caught had no loss in flavor. I have kept some more than a year and they were perfect! Seal the bag and freeze Preferably in rapid freeze section in freezer Put the fillet(s) in a plastic freezer bagįill with water (I used tap water ad it works)
BLUEFISH TACOS SKIN
Keep on ice but not soaking in fresh water from iceįillet and skin and cut out the dark strip near lateral lineīest if you soak them in a water and lemon juice or vinegar mix
Soak in bucket of salt water for a few minutes This post edited by chinookhead 06:43 PM sometimes the fish left pretty quickly, but we just kept finding them again. then Captain Bob made a big move and he just kept on finding us the fish over and over again. After the initial flurry of action right outside the dock it died out completely with the end of the tide. the wind and fog only came as we were coming off the water. I could still wear my skins and just take them off and be relatively clean. it turned out to be a perfect day weatherwise. I think that many guys were scared away from going out like I was b/c of Saturday's bad report and the predicted bad weather (rain and storms). then we just played with the fish for another 2 hours and everyone besides me just wanted to go home since they were so tired from catching fish and so satisfied with their trip! Also, the fog just moved in making finding the fish a bit tougher, but people didn't care to fish anymore. basically everyone had limits by around 10am. I would just pat-em dry like was said & worry about washing them better when you thaw them out. Bernie usually washes the fish off pretty good in the salt water. If you plan on freezing them, use a vacuum sealer if possible.ĭid you go with my brother today chinookhead? Heard it was good. You should wash them off and pat the fillets dry with a paper towel.
BLUEFISH TACOS ZIP
As far as freezing, put in zip lock,take out air and freeze. You dont know what was on the cutting board or the knife when they were filleted. I would definetly rinse any fish that I plan on eating, weather I am freezing it or not. is it bad to wash them off with freshwater when u get home? I've heard that from some people washing saltwater fish with freshwater is bad, but I always grew up washing off freshwater fish before freezing them. On PB's they usually don't really wash them off that well. I don't plan on keeping them long (Just long enough to give some to some friends). If you have ever had frozen bluefish, it turns to mush, and it’s not even very good for fishcakes.” Shaw also recommends trying bluefish at reputable restaurants first, if in doubt. “Bluefish is one of those fish like herring or mackerel that goes off in a heartbeat,” he explained. Properly stored, frozen bluefish will maintain best quality for about 9 months in the freezer, although it will usually remain safe to eat after that. Question: How Long Can You Freeze Blue Fish Grundig’s Freshmeter technology is made to control airflow and temperature to keep fish fresh. Fresh fish needs to be kept very cool to make sure it doesn’t rot. Wrap it properly in aluminium foil or use an airtight container to stop it from contaminating the rest of your food.
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