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Bluefish Update

edited November -1 in EggHead Forum
As a diversion from yesterdays events (and from the guy across the floor with Rush Limbaugh up way too loud), here's how Sunday's catch turned out:
I marinated the filets overnight in Maui Mountain Teriyaki, put them in the Egg last night at 5:30 (even though we didn't have much of an appetite) on the fish grid elevated with 2 firebricks over a foil drip pan at 200 deg. The plan was for 5 to 5 1/2 hours but I fell asleep watching the various broadcasts and woke up at 12:50 am to a dome temp of 250. It had been steady at 200 up til 10:00, the fish seemed a little dry and shredded easily (like chicken) so I zip-locked in the fridge.
Went home for lunch today and decided to give it a try, held my nose and took a bite........... DELICIOUS!! Tasted a bit like sardines but not so oily (since I overcooked it a bit anyway) and very nice with the cherry wood smoke. Tossed a handful onto a Martin's Potato Roll with a thin slice of cheddar and a bit of Thomas Fish Camp tarter sauce, tasted so good that I made another.
Most people around here catch the blues for the fight and then cut em up as bait for the stripers or lobster traps. The 3 people back at work that I told about lunch looked at me as if I had 3 heads, but it's good stuff.

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