What is a good way to cook Bluefish?

Retired RailRoader

A friend of mine caught a few bluefish today and he usually cooks them covered with mustard on his gasser. I told him I would see if my fellow eggers had any good ideas for bluefish on the egg. So anyone have any suggestions?

Citizen Q

Retired RailRoader,
Got some in the freezer. I've turned out some really good blues just by smoking them real low about 160-170 if you can maintain it, for about 5 hours, no mustard or mayo or any seasoning til after it's smoked. The trick is to let all that oil out of the fish without overcooking it and drying it out. It's delicious hot off the Egg with a little salt and pepper, or as a cold sammich with a little Miracle Whip and Double Gloucester Cheddar cheese.[p]Cheers,
C~Q

Chef Wil

Retired RailRoader,
heres a couple of ideas[p]lemon pepper and grill[p]marinate in Wishbone Italian Dressing for 1 hour then grill[p]place filets in parchment paperseason them, and place diced tomatoes, crushed garlic and thin sliced onions, seal parchment and cook indirect for 30 to 40 minutes[p]place filets on grill, season them, and lay a few slices of bacon on top of filets, secure with pics and bake.[p]use any fruit wood or guava if you have some.
HTH

Citizen Q

Chef Wil,
Now I know you're a real chef and all, and those are some great ideas for scrod or trout, even striped bass, but that won't work for bluefish, it's too oily. Picture opening up a can of sardines packed in oil, now throw away the sardines and drink the oil, multiply that by 24 and you've got yourself a 4 oz serving of bluefish.[p]Cheers,
Sean

Chef Wil

Citizen Q,
so you are saying the only way to eat Bluefish is to dry it out like jerky? The fish is oily yes, but it doesnt have to be pushed through a wringer to eat it.
Ohhhh....... wait...... don't squeeze lemon on Cobia either right ?.......... jus picking

Unknown

Chef Wil,
Not at all, cook it real low and slow to render off the oil, but below 200 in the Egg it will still remain very moist and flavorful, the lower you can cook it the better. I've never grilled bluefish myself, but I've seen it done and tasted the results. It's better as sushi than it is grilled. A couple of the fish markets on the commercial piers around here use WSM's out back to smoke it up and sell it at the counter, it's decent, but dry. Big difference on the Egg.[p]I've haven't tried cobia yet, but personally I find that the only 2 things lemon actually enhances the flavor of is watery Mexican beers and meringue pie.[p]Cheers,
Sean

Retired RailRoader

Citizen Q,
Thanks to all for the suggestions. I will run them by my friend and see what he wants to do.

katman

Retired Railroader ,
Another option, particularly if they are on the small side (under 6 pounds) is to make a sweet brine (add brown sugar to the brine). Clean the fish but leave whole, brine it, and smoke whole till the flesh firms. Chill and then pull the skin off, remove meat from the bone and sprinkle with a little lemon.

fishlessman

Retired RailRoader,
only 2 ways i like it. baked chilled and shredded for tuna fish sandwiches. and chowder.oily makeral makes good sandwiches this way also.

trout16

Retired RailRoader,
Caught 150 of them on Saturday and I am still smoking them on the XL lol