Trust me, I know this is not for everybody.
#Eating bluefish how to#
Here’s a good video for how to fillet a bluefish… Now if you’ve never filleted a fish, not to worry, it’s quite easy. If you happen to live in or near Providence be sure to stop by and support them. We don’t need to eat imported seafood caught halfway around the world when we have a multitude of sustainable choices from our own shores. It’s SO important that we embrace a greater diversity of local seafood. Cool name, don’t you think? 🙂 They’re aptly named because they’re truly doing some brave work by selling lesser-known species such as squid, black sea bass, scup, and butterfish. Yes, they’re called the Fearless Fish Market. I picked up this beauty from Fearless Fish Market in Providence, Rhode Island…. Of course, you can also prepare a whole bluefish yourself. You can learn how to make fish broth here.Īsk your fishmonger to fillet a whole bluefish and give you the head and carcass for the stock. Just make sure you never simmer it for longer than one hour.
#Eating bluefish full#
It’s a total myth that oily fish don’t make good fish stocks! They make awesome broths, robust and full of flavor. A bluefish chowder made from a bluefish stock will really take your chowder to another level. But if they also have whole bluefish available, even better. More than likely, you’ll purchase some bluefish fillets from your local fishmonger.
How to Prepare Bluefish for Bluefish Chowder I’ve noticed my local supermarket attempting to broaden its local seafood choices in recent years. However, with the demand for more local and sustainable seafood, it is possible that some supermarket fish counters will stock them. Generally speaking, supermarket fish departments are unlikely to carry bluefish. The best place to find them is at a fish market that specializes in locally caught fish. When and Where to Buy Bluefishīecause bluefish don’t freeze well, you can only find them when they’re fresh and in season which is from about June to early Fall on the east coast.
They also happen to make a robust fish stock and a luscious bluefish chowder. They have meaty but tender flesh, rich and light at the same time. This is probably one of the reasons they’ve never had a high commercial value and have remained mostly confined to recreational fish. Man do they put up a fight! But it’s only recently that I’ve learned to appreciate them for their culinary potential. Bluefish have a high oil content which means they’re fantastic eating when prepared fresh but kind of lousy when frozen. I grew up fishing for bluefish every summer on the Long Island Sound and it’s among my fondest childhood memories.
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