Bluefish

[Rickbern]

Went down to the local fish market yesterday, they had two 1.25 pound fillets of bluefish that were half the price of the next cheapest fish in the store (Citarellas, for the locals). I joked with the clerk about being the last person in NYC that liked bluefish, he said “pretty much”.

 

Brought them home, put some olive oil on a baking sheet, dosed them up with more than a little dried oregano, splashed some extra dry white vermouth around them, topped with lemon slices then put them in a 325 anova oven at 100% steam until the fish was 135 f. Pulled it out, readjusted the oven to broil and put them back in for maybe four minutes. Would capers have helped? Probably, but I forgot about it at the moment. 
 

Had seven people for dinner, not particularly adventurous eaters, they all loved it. 
 

Why exactly is this fish so cheap?

 

Anybody else have favorite preparations for it?

Edited November 9 by Rickbern (log)

[JoNorvelleWalker]

I like bluefish.  It reminds me of shad, which most years I can never get.  For cooking I grill bluefish.  Plenty of oil in the fish.  Bluefish may be cheap because it's caught locally.

 

[AlaMoi]

most east coaster find it unpleasantly oily - it's not a big seller . . .

[rotuts]

also , BF sold in a market has a very different flavor than ' fresh caught '

 

the oil oxidizes quickly and has a very heavy flavor in market sold BF

 

rather than caught that morning by yourself and cooked that afternoon.

[Katie Meadow]

6 hours ago, JoNorvelleWalker said:

I like bluefish.  It reminds me of shad, which most years I can never get.  For cooking I grill bluefish.  Plenty of oil in the fish.  Bluefish may be cheap because it's caught locally.

 

I like Bluefish too. But I really love shad. Not that it matters, since neither is ever for sale here in CA. When I used tp make frequent trips to NYC I would go at least once to Citarella and buy whatever East Coast fish looked good. I don't know if they still do it, but they would actually bone the shad, which, if you like shad, you know is a major bonus.

[gfweb]

The shad fishery in PA/NJ/DE may be expanding as more and more dams are removed and breeding runs are restored.

[Maison Rustique]

I like it, too, but haven't even heard it mentioned since I left Boston. I recall having it grilled once and it was delicious.

[BeeZee]

Grew up on Long Island, NY and bluefish was a local catch. As noted, it has to be fresh or it tastes really strong. Last time I had it was at a local Greek-owned diner that always prepared fish well, “special of the day”.

[Rickbern]

I grew up on Long Island too, my mom used to take me to Freeport to buy fish on Fridays.
 

I think my vermouth/oregano combo was cribbed from an old time Spanish restaurant on Houston street in Greenwich Village. 

[JeanneCake]

I love bluefish!  The only way I can get it now is when our fishmonger does smoked bluefish, which is infrequent.  My father used to go fishing for blues every so often and he'd grill it; he and I were the only ones in the family who enjoyed it.  He did something similiar to Rickbern's method with some oil, herbs and lemon.  It was delicious!

[weinoo]

My fisherman friend, who co-owns Cafe Katja and with whom I've fished for striped bass off Moriches and the Hamptons, often catches bluefish.  Immediately bleeding and icing is of necessity, and he does a smoked bluefish paté that is excellent.