I love bluefish! I find it pairs well with sausage and clams, or smoked. I think once people try it the will get over the fear!

We served it in the earliest days of our restaurant. We grilled it over fruit wood and served it with a thick, tangy and spicy salsa verde.

For us, the NC bluefish season is a bit at the end. This spring, we made a house smoked bluefish salad on our lunch menu served with pickled onions and goat cheese. Because you get it in in waves, we smoked the bluefish and cryo-ed it to keep until we could get some more.

Bluefish is hard to work with. As with mackerel, it's oiliness and strong flavor make it a hard sell. Couple that with it's short, short shelf life and it isn't for me, a good choice. I'll enjoy bluefish when I am on the East coast and stick with fish from the Great Lakes and the Gulf for my sustainable choices

mustard, mustard, and more mustard. if you ask me....maybe a little pickled something or other.

We're big fans of bluefish. Its big flavor works well either blackened or bronzed, or it can be wood grilled and paired with citrusy, sour, briny notes. We often pair it with a tasso-olive vinaigrette maide with 20 y.o. Sherry vinegar. The smoked pork and briny olives stand up the fish nicely, and the sherry vinegar cuts the fatty fish flavors nicely.