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Thinking about cooking some blues

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  • Thinking about cooking some blues

    I normally smoke them but I have fresh fillets. I heard if you cook them within 24 hours and soak in milk it's another story with taste. Is this true? Or should I keep smoking. I know this is about personal taste but I trust your opinions! Thanks
    Cuda 14
    Big tuna

  • #2
    I know soaking in milk will take the fishy taste away. I don't have much experience with blue but I usually do it with catfish, trout.

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    • #3
      If they're fresh and under 20" they won't have a fishy taste but if you're worried about it soaking in milk will draw out any strong flavors. Fresh fried is yum. Ive even had blue sashimi... its also a good idea to bleed blues right away after catching
      Ryan
      Blue 2016 Hobie Outback
      Chesapeake Bay Kayak Anglers, Inc

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      • #4
        I have poached the fillets, and made fish cakes using methods similar to crab cakes, or salmon croquettes. Delicious...made me mad for not trying that sooner.
        <insert witty comment here>

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        • #5
          All good ideas! What the recipe for the fish cakes?
          Cuda 14
          Big tuna

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          • #6
            Masgouf! Blues done Masgouf style are awesome IMHO...

            http://www.snaggedline.com/showthrea...Double-Masgouf
            Last edited by AbuMasgouf; 08-27-2014, 05:24 PM.
            -Mustafa
            ابو مسقوف AbuMasgouf (Aboo-Mas-goof ): Fish Roast Papa
            2016 Hobie Outback
            2012 Hobie Revolution 13
            "Be humble to whomever you learn from and whomever you teach."-- Imam al-Sadiq (as)

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            • #7
              Take skinless fillets from a 1 to 2 lb bluefish. Cook them the same day or no later than one day. Spread olive oil in a baking pan, make sure fillets are covered lightly with olive oil on both sides. Sprinkle some Old Bay and some blackened seasoning on one side. A short time in the oven, broiler or grill and you will have some fine eating.
              John Veil
              Annapolis
              Native Watercraft Manta Ray 11, Falcon 11

              Author - "Fishing in the Comfort Zone" , "Fishing Road Trip - 2019", "My Fishing Life: Two Years to Remember", and "The Way I Like to Fish -- A Kayak Angler's Guide to Shallow Water, Light Tackle Fishing"

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              • #8
                The couple times I have cooked blues, I brined them, then slow smoked them with applewood skin on.
                I had trouble keeping the temp low. This is important, as otherwise they become too dry.
                For the smaller guys and edges that got too dry, I chopped them up and mixed them into cream cheese.
                Delicious spread on a toasted bagel or cracker.

                IMO, even small blues are "fishy." Some people like that others do not.
                Chris

                Wilderness Systems Tarpon 160i
                Lowrance Elite-4 HDI

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                • #9
                  Ok so I went back to my skin on fillets and removed skin. For some reason it was hard taking the skin off. I soaked in milk and baked. Wow that's good eating. Tasted like a stronger Maui Maui. I'm surprised.
                  Cuda 14
                  Big tuna

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                  • #10
                    Originally posted by Longtrav View Post
                    Tasted like a stronger Maui Maui.
                    LOL, you mean "Mahi Mahi"?
                    Hobie fleet:
                    2017 Quest 13
                    2015 Outback
                    2014 Outback

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                    • #11
                      My phone loves me. you haven't had the Maui.... Ha
                      Cuda 14
                      Big tuna

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                      • #12
                        Originally posted by Longtrav View Post
                        My phone loves me. you haven't had the Maui.... Ha
                        I have Maui Jim sunglasses...
                        Hobie fleet:
                        2017 Quest 13
                        2015 Outback
                        2014 Outback

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                        • #13
                          Originally posted by Longtrav View Post
                          All good ideas! What the recipe for the fish cakes?
                          With the fillets poached (basically boiled for like 4 minutes), I flake out the meat, just like tuna from a can...

                          I add a blend of seasonings including old bay, garlic powder, black pepper, onion powder. I also add finely diced onions (when they fry up, they caramelize a bit...giving a sweet taste), and dried herbs like parsley, oregano.

                          I add an egg as an emulsifier to bind all the ingredients together. I form the fish cakes by hand and coat them in panko bread crumbs. Then I pan fry them till golden brown on each side.


                          So its a little different than my crab cakes now that I think about it. For my crab cakes I don't add all that extra stuff.
                          <insert witty comment here>

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                          • #14
                            Have to take the head off and guts out of the blue and get it on ice quick, or keep them alive until ready to filet. Any 'fishy' taste/smell in any kind of fish usually comes from not doing that. Or spilling the guts into the meat. Some are worse than others for sure. Catfish mash, peeyeeww!

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                            • #15
                              The old bay premixed crab cake mix is good stuff also. Might want to try that. My Mom makes better crab cakes than I have ever had in any restaurant and she does use that old bay mix sometimes. She also makes awesome fish cakes with that salted cod stuff. I will try to get her fish cakes recipe, might work well with bluefish if it is fresh.

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