Blue Fish For Supper

[smokin' dick]

This is my first try at cooking Blue Fish. I tried two methods. One was a simple brine and smoking the other was grilling. Here we go.
This is a fillet just out of the brine.



Here it is after about 1 1/2hours.



And on a plate.



Here is the second piece slathered in mayo and salt and pepper ready for the grill.



10 minutes later, off the grill and plated.



This is my dinner, a little salad, some noodles and two versions of fish. The grilled was the better of the two, salty lemony peppery.



This last one is my son eating his first meal that he caught. He doesn't like fish.

 

[vince]

Looks really good,


Ny family don't care for fish unless it's red fish that I grill on the half shell.

 

[white cloud]

I don't think I have ever tried bluefish. I looks real meaty.

 

[sumosmoke]

Great looking fish post! Hope your son enjoyed the meal, it looked mighty tasty!

 

[flash]

That's too bad, lots of good fish out there, but I do love my One Eyed Grandma's Louisiana Grilled Redfish. As to the bluefish.....spice that bad boy up and throw him on the smoker.

Blues and Spanish

 

[shellbellc]

The only way I'll eat those big tide runner blues is smoked. I've never tried that marinade though...Blue fish is a very strong pungent flavor. There are the smaller snapper blues that are pretty good, not as strong. When you catch the big blues, you should bleed them right then...but smoke everyone has liked them that has tried them so far.

 

[big game cook]

both look good. how did it taste? very good presentation.

 

[flash]

true dat....the ones we see in Florida do not get as large as the Northern East Coast Blues do. I know my personal best is but 19 inches. I love to smoke them up, then put them on a Ritz Cracker with some Gourmayo Wasabi. Or wife makes a dip out of them. Excellent!!

 

[smokin' dick]

Gourmayo Wasabi! Gonna have to try that.

Next time I smoke some of these guys I will definitely spice them up.
Maybe lemon-pepper, granulated garlic and onion and some lemon juice.

The smoked piece had a nice smokey-fishy flavor, good texture, but too salty.
Just soak in water to remove that I guess.

The grilled piece was real tasty, flaky, lemony-pepper goodness.

 

[cowgirl]

I've never tried these Smokin' Dick, thanks for the report. They do look tasty!

 

[flash]

Good start. I add no salt to mine

Some of my notes:

Well, I tried some Spanish and a bluefish, didn't add any wood chips till about 20 minutes into the cooking. Temp eventually reached around 175 degrees. Sprayed a canola oil/lemon juice mixture ( 50% - 50% ) on the fish from time to time to keep it moist and as my neighbor stated, give it a golden glaze. Add some mesquite chips and continued cooking for a total of 2 hrs, also used water pan with very little water ( ¼ pan). Actually came out pretty good. We preseasoned the fish with a little lemon, Paul Prudomes Seafood Magic and some Everglades seasoning. Also added a little Red Pepper for a little more hot. Cherie (my wife) enjoyed this more, wanting the fish a little drier when done. Probably more in the 2+ hours smoking time.
Fish that is put on the lower grate tend to be moister that the top because of the water steam. Leave this fish on an extra ½ hour next time both grates are used.
OK, the update is to add black pepper and some Everglades Heat to the fish. Also do the fish for atleast 3 to 31/2 hours. Cherie likes the fish a little drier.

Of course the Everglades probably has some salt in it, but these fish were not brined.