Just came in off the Bay with a couple of bluefish filets. Lets pause to do some math here, $70/person x 6 people for a 6 hour charter divided by 15lbs of bluefish yeilding 8lbs of edible flesh = $53.33/pound. This had better be some damn good fish. I'm told that bluefish is somewhat of an aquired tatse, but that the best cooking method IS smoking. Anybody have any good tips and tricks?