We are making fried fish sandwiches with bluefish as an off the menu item here at the Tavern. We get the fish from off the coast of New Jersey, where it is line caught and then sent to us directly. Currently it is served on a brioche bun with house pickles, jalapeños, house made aioli and sliced local tomatoes. The sandwich also comes with a side of house made salt and vinegar chips that are made daily. We hope to make this an addition to our lunch menu as long as the same line caught fish is available to us.

Bluefish appears fairly regularly on our menu over the season - like other oily dark-fleshed fish I think it's been given a bad rap and I like to turn that on its head and feature it, which is fairly easy because it's an inexpensive fish and fairly versatile. If you get larger fish you can grill the filets, they are also perfect for sauteing, blackening, tempura, and glazing.

It is impossible for me to sell bluefish-it is too strong and oily for most of our guests. Given its high oil content it is very perishable as well. While I enjoy bluefish, mackerel and other “stronger” fishes, I cannot sell them.

Bluefish with pickled onions and dark rye bread custard toast
Gregor Williams
502.291.7425
muTABLEearth.com
Sent from iPhone, please excuse typos and grammar errors.