A friend of mine just brought me a "mess" of blue fish. I have eaten some delicious smoked blue fish before and would like to fix these as well. I have some ideas of how to do it but would really appreciate some experienced input. Any help?
Called tailor down here, never eaten one but people do smoke them. How they are treated when caught plays a big part. I knew a Croatian family that had a smoking business they used to split them but leave them joined at tail & hang them in smoker so they dripped.
Guys that catch them here always bleed them straight away,then grill them over charcoal. But its always on the day they catch them.