Fishing reports for May 1-7

[Bohica]

1. Remove the darkmeat
2. Soak in buttermilk
3. Smoke 'em up

[Mighty Quinn]

A lot of people say they are strong but this has not been my experience. I fillet, skin, and cut out the dark meat. Salt, pepper and corn meal then into the frying pan in hot olive oil. Sometimes I do bleed out the larger ones.

[sandcaster]

My neighbor swears that put a slab of mayonnaise on the fillets, grill, and they are great.

[Coop]

Originally Posted by sandcaster

My neighbor swears that put a slab of mayonnaise on the fillets, grill, and they are great.

Thats exactly how I prepare them...with a little dijon mixed in and JO and few other ingredients. Cut out the dark meat and skin and bleed when first caught. Suprisingly tasty. It's my sons favorite fish. Big blues, cut the cheeks out and they are the finest eating around.

[Randy Stinchcomb]

my Dad had a recipe for Bluefish.....hmmmm, let me sea if I can remember it

pre-heat oven to 350*
cleah the fish and rinse in cold water, pat dry.
next, get a flat board and nail the fish to the board.
melt butter and fresh lemon juice in a sauce pan, brush over the inside of the fish.
add slices "purple" onion and a chopped-up clove of garlic, close fish-up and cook for 10 to 15 minutes(depending on size).
remove fish and board from the oven, let cool.
toss the Blusefish in the trash and eat the board

[pwf]

Went to the inlet yesterday 5-2-07 fished slack/outgoing tide for a blue. got skunked. Good to see someone got some. Pat

[heure35]

Originally Posted by Mighty Quinn

A lot of people say they are strong but this has not been my experience. I fillet, skin, and cut out the dark meat. Salt, pepper and corn meal then into the frying pan in hot olive oil. Sometimes I do bleed out the larger ones.

Quinn,

Now, tell everyone who cooks the blues for you.......

[trimlc]

I'm a gettin' hungry. Thanks for all the recipe ideas...i'll try them out fo' sure!

[Flatfish]

I bleed all my blues on the beach. I nick them under the gillplate and stick them head down in a bucket of fresh saltwater, then immediately ice them down After that, I follow Bohica's method. I cook it for friends and nobody has correctly guessed what kind of fish it is.

[Mighty Quinn]

Originally Posted by heure35

Quinn,

Now, tell everyone who cooks the blues for you.......

Yep, it's her recipe I try to copy . Never get em to taste half as good as she does though. The ones I cooked last night were good but some didn't appear to be cooked all the way thru. I ate most of it anyway. Bluefish sushi. Now that's livin.

[Steve]

Anybody been fishin' today?

[Coop]

Fished this afternoon...bluessssssssssssssssss, everywhere. Small ones with LARGE chompers mixed in. ocsnapper got a few HUGE chompers and I left Ben and Sam still fishing. Skates started to show when the sun went down. First its the skates now its the darn blues. Bait never had a chance, including heads. Blues would rip into them quick.

[Sam]

Blues! All you can catch up until I left at 12:30am. We should have some pictures soon. Left Ben fishing... Hope he gets something with stripes.

[Randy Stinchcomb]

WOW, good to hear there are some other fish moving in. just hope all them blues leave something for the Stripers to eat

[ocsnapper]

Well Sam and Scott said it right lots of blues.
32'

36'


One of Scott's blues out of many.

This last one is of a bird that got tangled in Sam's line the little guy was under water most of the time and we never know he was on untill Sam reeled it in.