I’d integrate if possible, but if that’s a PITA, maybe alternate one video to the next. Won’t make a huge difference to us faithful viewers, we’re just here to watch you catch donkeys!
In AUS most people tend to smoke (hot or cold) their Tailor (bluefish) as we don’t tend to get the same number of gator size blues. Most you run into are that school size for most the country. Definitely way more enjoyable prepped in the smoker. Ribbon fish and hair tail however are extremely prized table fair but I’ve never had the chance to fish for them or try. Anyway as always great vid Elias, love seeing you on the micro and slow pitch jigs.
I've eaten bluefish and ribbonfish many times never bothered to skin them.. Most of the time I didn't fillet them the ribbons I just cut in 4 to 6 pieces depending on size and yes I get that many are picky about this or that
I love bluefish. Fillet and skin, remove dark meat, mix up 1 cup mayo + 3 TBSP lemon juice + 1 tsp minced garlic, layer mayo mixture on foil, lay fillet on foil, more mayo mixture on top, wrap up tight and grill. When foil puffs, it is done.
Bonnethead aren't too shabby to eat. Just soak the meat to get the ammonia out. They'll eat all sorts of crustaceans, but I've caught them on pinfish & cutbait quite a bit too.
BlueFish. I absolutely love them. NEVER skin on. Put a generous coating of mayo on top of filet. Put in foil pouch and place in hot grill or oven. I prefer charcoal or my pellet grill. Open the pouch half way through cooking to let some smoke get to it. I think you'll enjoy bluefish more. Also bloodline isn't really that bad when the fish is very fresh. That goes for any fish bloodline.
Blue fish. Catch, bleed, gut and ice. Fillet and remove bloodline then butter in mayo coat in lemon pepper add pads of butter. Place in tin foil and grill. Comes out pretty tasty
I love your take on "trash fishing"! With the amount of pressure on our inshore gamefish only growing i feel like trash fishing is the future for the catch and cook enthusiast!
Dude I'm not going to lie, bluefish fillets baked in the oven with a pad of butter on top coated in some good seasoning is delicious. Skin off and definitely trim the bloodline!
Bluefish. Fresh caught that day only. Scale, Fillet, soak in water for about 30 min. Seafood breader or yellow corn meal. Fry skin on. Just eat meat and discard skin and bloodline. Bluefish have a strong fish taste but it is delicious. If eating other milder fish at same meal the eat blue last or else you wont taste the other fish. Bluefish get mushy if you keep a day or more on ice.
I’m a college student but these videos really encourage me to be successful and give myself an opportunity to go out and fish often. Great video as always!
Good for you man! Keep your eye on the prize!! I'm 63 and retired and kayak fish 5 or 6 days a week here in Ontario, Canada (May to Oct). Wishing you success in college and beyond!
That's an excellent size Blue to eat. I will keep and eat them from about 18-25". Can cook skin on or filleted. A little lemon/mayo/garlic concoction helps jazz it up and knock down any fishiness. Generally Blues that size are not very strong at all. Great fight on lite tackle and a good eat.
FYI.. Th ere is a flounder season happening in NC right now 9/1 - 9/15. Because of the late decision by the NC DMF (oversees coastal fishing), the NC WRC (oversees inland and joint water) didn’t have time to update their rules. Therefore, if you have spots for flounder that are within the inland/joint waters you are allowed to keep 4 flounder per person per day 9/1-9/15. Then the coastal flounder fishing starts on 9/15 with 1 flounder per person per day through 9/30. It’s nuts! I do suggest you find a launch / landing within the designated areas, as to not cross lines into the opposite sectors, to ensure you stay ticket free.
@@EliasVFishing We preferred other fish, but they worked quite well in a fish stew along with other saltwater fish we caught and freshwater fish we had in the freezer. We could always drop by a fish market and pick up other select fish for the pot.
LOL ... ribbon fish pinwheel...priceless. I will have to try that! Oregon Inlet today...15 to 20 winds, big swells, 85 deg water. Hard fishing. Some big drum being caught but with the fresh water rain we just had it is tough fishing right now. Was out all day. Feels like I was run over by a truck 😄
Bluefish and Ribbonfish , both with skin off , rolling up the ribbonfish is a good idea. I usually wrap a piece of bacon around the bluefish and you can do the same with ribbon fish. Both excellent baked and wrapped in bacon. Not to much bacon , just one piece on ribbon fish that size , few piece on each piece of bluefish. Nice catch btw
Yes. Cook em fast with the skin on, use a 1hr soy sauce marinade, (with or without brining em for 1 hr). Pan-fry/broil/grill em fast with plenty of oil to prevent sticking. Your goal is to let the meat juuuusst set when white, and crisp the skin. All the marinade gets fried into the crispy skin, and the flesh is soft, white, and complimentary over rice.
Fun low key video! I copied your vertical jigging technique the other day and it was the only technique that produced fish BUT in very different circumstances. I was after walleye and pike on a small lake here in Ontario, Canada 🇨🇦 . It was crazy windy and trolling and casting weren't working so I hid in the lee of an island and worked a shoal running off the point and BINGO! 3 nice pike in a row!! Wanted to let you know that your help travels far and wide ! Cheers!
I love your modesty; "goofing off", "foolin' around"... it all looks awesome to me...thank you! Bluefish: skin off, gotta get that dark red meat out as you did....Have eaten many, but always bled them, iced them, consumed as soon as possible...they do not keep. When i see fillets in the super markets i cringe.
If you want to try another way to cook with bluefish, here's a thing I like to do. Smaller blues (2 - 2.5 lbs max) bleed them out, filet and skin, very lightly salt, bake until cooked well through, then mash them up and use them like you would canned tuna to make tuna salad, but instead its bluefish salad.
The varied diet of bonnethead sharks includes crabs, shrimps, bivalves, snails, and some small bony fishes; however, they are also known to eat seagrasses. This menu of primarily hard-shelled invertebrates differs from that of other hammerheads which usually do not eat such prey.
That's a good idea for next time. filets without skin...put on foil and didn't flip over charcoal. Guy I fished with promised me the fish would be surprisingly good if I ate it same day. He was correct. Caught out of Solomon's Island, Maryland @@EliasVFishing
Ribbon fish are the bane of my existence, im gonna have to try the pin wheel, thanks for doing the real science on that one elias. Also dunking that in teriyaki and grilling i bet would be awesome.
This camera angle is good ... so is the front view. The hat-mount camera has its' moments ... a good view of the finder screen is aways welcome. "Snapper" blues are edible with less hassle than larger specimens. Does the pooch get a vote on the menu?
Looks like you had fun out. Gonna be in the Kure Beach area when flounder season is in. Want to get out with the kayaks a couple times while we are down there. The little lady wants to explore some of the backwater area around there. Hopefully the weather will cooperate.
This is at least the second, maybe the third time I have seen Elias cook bluefish because he 'remembers not liking it,' but he wants to see if he 'still doesn't.' Every time I think to myself I will give it a try, I catch one and think, nothing that smells this horrendous can taste good.
Hey Elias. Ha ha, well it's not a Flounder. I've never caught a Ribbon Fish but then I've never caught a Flounder either. I know they are down here but not as plentiful as they are up your way. I'll keep trying. I'm enjoying the angle you are using now. I think I noticed you changing angles earlier but unless the angel is bad or the sound is bad I usually don't take notice. As long as it flows and i can see what's going on,, I'm a happy guy. I've caught Blue Fish, but never eaten one. I've heard reports that they are OK. Gotta be better than Jack Cravalle. Take care of yourself sir. See you next trip. Ha,, Dog had the perfect reaction, scared all of us including the Hawk.
I don’t like bluefish but the small snapper blues (no skin) if cooked the same day in a fish fry you 21:58 really can’t tell. I use the house autry fish fry, soak the fish in milk, I usually will have some speckled trout and maybe a red drum whenever I’m eating bluefish. So soak in milk before pan frying. Made some homemade cocktail sauce with ketchup, spicy Bloody Mary mix, bunch of hot horseradish, and some lemon. Kids love it and all the wives do as long as you don’t tell them it’s bluefish.
You made the comment most people prob aren’t fishing with shrimp in the summertime , could you elaborate on that comment some because in coastal Georgia water where I fish most people prefer live bait In the summer and shrimp being one of the main choice .
I like your new angles. We have a lot of ribbonfish in Texas coastal waters. A prized eating fish in Asia, but here they are prime king mackerel bait. We also have tons of bonnethead, good to eat. Are you fishing nearshore or in the bay?
You guys call them ribbon fish, we call then hairtail and they are one of the best eating fish in the sea. We used to catch them 5 to 6ft long, biggest we have caught was 8ft and they fight very well. However don't get bitten by one!!!
I ate bluefish one time with Italian dressing on it on the grill. I thought it was very tasty. However, it gets a bad reputation for not being a tasty fish for some reason. The ribbon fish is very interesting. We don't get them up here in Mass/RI. If I get down there to NC or FL to fish and catch one, I may try your recipe. A few years ago, I watched one of your episodes on a sea robin. I did a catch and cook like you did and loved it. Very interesting episode as always!
Do you take off the treble hook on the slow pitch baits? I was on the other side where u were fishing on Tuesday, caught at least 12 of the ribbon fish, I should have saved a few to eat. Also took a blue fish home to eat. I think they r decent to eat but not as good as the trout. I prepare them the same way you did, got to get most of the blood line out. Won’t kill you but very strong fishy taste. Thanks man.
The ribbon fish is considered excellent table fare in Korea. Hard to find here in Florida. I see you filet the ribbon fish... next time cut them into steaks and fry to your liking. The fish hardly have any bones!
Looked like a wonderful day on the water🎣. But Elias, you are going grey. It happened to me too as soon as I got married. How long now since you got married?¿
Bonnethead are excellent eating. People should start keeping the edible species of shark. They are getting ridiculous in Florida. Spend all day trying to get away from sharks
May be you did not handle the shark you said you did not like. The proper way to handle shark to eat is right after you catch clean and skin right away. They pea thru their skin so if you do not remove it the pea moves back into the meat.. Proper handling you can not beat ict for eating as it has no bones
Hey E. Try red wine vinegar and garlic powder, and oregano butter under the broiler for the Blue Fish. I used to hate oily Blues, the RWV takes care of that, but tomato acidity should do the same. Don't forget to soak the blues in the red wine vinegar. Tastes great IMHO! Enjoy this from a Chef.
Should I go back to the old camera angles?
I like them all, mix them up depending on how you are feeling haha
Could we just get both?
Issue is when you cast to the side we miss sighting the fish or perhaps the strike on topwater. I like these angles as well.
I like the angles. I've been trying different angles on my videos. It's hard to figure out what's best.
I’d integrate if possible, but if that’s a PITA, maybe alternate one video to the next. Won’t make a huge difference to us faithful viewers, we’re just here to watch you catch donkeys!
In AUS most people tend to smoke (hot or cold) their Tailor (bluefish) as we don’t tend to get the same number of gator size blues. Most you run into are that school size for most the country. Definitely way more enjoyable prepped in the smoker.
Ribbon fish and hair tail however are extremely prized table fair but I’ve never had the chance to fish for them or try.
Anyway as always great vid Elias, love seeing you on the micro and slow pitch jigs.
I've eaten bluefish and ribbonfish many times never bothered to skin them.. Most of the time I didn't fillet them the ribbons I just cut in 4 to 6 pieces depending on size and yes I get that many are picky about this or that
I love bluefish. Fillet and skin, remove dark meat, mix up 1 cup mayo + 3 TBSP lemon juice + 1 tsp minced garlic, layer mayo mixture on foil, lay fillet on foil, more mayo mixture on top, wrap up tight and grill. When foil puffs, it is done.
Bonnethead aren't too shabby to eat. Just soak the meat to get the ammonia out. They'll eat all sorts of crustaceans, but I've caught them on pinfish & cutbait quite a bit too.
1.24 the sliver of the Ribbonfish shining in the sunlight.
Stunning.
Great videos to watch👍
BlueFish. I absolutely love them. NEVER skin on. Put a generous coating of mayo on top of filet. Put in foil pouch and place in hot grill or oven. I prefer charcoal or my pellet grill. Open the pouch half way through cooking to let some smoke get to it. I think you'll enjoy bluefish more. Also bloodline isn't really that bad when the fish is very fresh. That goes for any fish bloodline.
Blue fish. Catch, bleed, gut and ice. Fillet and remove bloodline then butter in mayo coat in lemon pepper add pads of butter. Place in tin foil and grill. Comes out pretty tasty
We always used ribbons for bait. They are fantastic for that.
Thoroughly enjoyed this video, and your dog is adorable.
I love your take on "trash fishing"! With the amount of pressure on our inshore gamefish only growing i feel like trash fishing is the future for the catch and cook enthusiast!
Dude I'm not going to lie, bluefish fillets baked in the oven with a pad of butter on top coated in some good seasoning is delicious. Skin off and definitely trim the bloodline!
I always kept the smaller bluefish, fillet, cut off dark meat, boil in salted water, dunk in melted butter very simple and tasty
I like old angles better. See the strikes and the bites better. Still love your videos though. Thanks for bringing us along.
That bluefish eating shrimp is a great tasting fish. Bay blues are so much better then most fish IMO
Bluefish cakes are my new favorite way to eat them
Bluefish. Fresh caught that day only. Scale, Fillet, soak in water for about 30 min. Seafood breader or yellow corn meal. Fry skin on. Just eat meat and discard skin and bloodline. Bluefish have a strong fish taste but it is delicious. If eating other milder fish at same meal the eat blue last or else you wont taste the other fish. Bluefish get mushy if you keep a day or more on ice.
Yes please I liked the old camera angles better. But it’s up to you of course 21:06
I’m a college student but these videos really encourage me to be successful and give myself an opportunity to go out and fish often. Great video as always!
Good for you man! Keep your eye on the prize!! I'm 63 and retired and kayak fish 5 or 6 days a week here in Ontario, Canada (May to Oct). Wishing you success in college and beyond!
I will definitely be keeping the next ribbon fish I catch! Thanks for the tip Elias.
Ribbonfish pinwheel = legendary move!
Your spirit animal (Toad) just can’t help himself, he thinks it’s his job to keep you humble. Enjoyed the catch/cook and keep the camera angles.
I like both camera angles so which ever one works best for you .
I really enjoy you adding the cook. Thanks.
That's an excellent size Blue to eat. I will keep and eat them from about 18-25". Can cook skin on or filleted. A little lemon/mayo/garlic concoction helps jazz it up and knock down any fishiness. Generally Blues that size are not very strong at all. Great fight on lite tackle and a good eat.
FYI.. Th ere is a flounder season happening in NC right now 9/1 - 9/15. Because of the late decision by the NC DMF (oversees coastal fishing), the NC WRC (oversees inland and joint water) didn’t have time to update their rules. Therefore, if you have spots for flounder that are within the inland/joint waters you are allowed to keep 4 flounder per person per day 9/1-9/15. Then the coastal flounder fishing starts on 9/15 with 1 flounder per person per day through 9/30. It’s nuts! I do suggest you find a launch / landing within the designated areas, as to not cross lines into the opposite sectors, to ensure you stay ticket free.
Bonnet heads are amazing eating
I bleed bluefish immediately and skin them. Rolled in cornmeal, flour and spices and introduced to hot oil they’re absolutely delicious.
Bonnet head are great to eat soak in milk was off fry it's amazing
Congrats on the PB and thank you for sharing it
This kind of day would be perfect for that "challenge" that I had mentioned to you on Patreon.
I love the mixed bag that you caught.
Hay que poner en práctica
Yea I had gotten one about that big or maybe a little bigger at cherry grove. On a crab!
Enjoyed the ribbon fish pinwheel! Thanks for the video!
We used to catch Croakers in the early 70's in the Long Island Sound from a party boats and a also a rowboat near Rowayton Ct.
Wow. Didn’t know they got them in the sound years back!
@@EliasVFishing We preferred other fish, but they worked quite well in a fish stew along with other saltwater fish we caught and freshwater fish we had in the freezer. We could always drop by a fish market and pick up other select fish for the pot.
Always a pleasure, Elias!
LOL ... ribbon fish pinwheel...priceless. I will have to try that! Oregon Inlet today...15 to 20 winds, big swells, 85 deg water. Hard fishing. Some big drum being caught but with the fresh water rain we just had it is tough fishing right now. Was out all day. Feels like I was run over by a truck 😄
That sucks. Same thing here hot water, got dirty at mouth of inlet. Just sheepshead and small drum. Fun stuff left with last storm.
Bluefish and Ribbonfish , both with skin off , rolling up the ribbonfish is a good idea. I usually wrap a piece of bacon around the bluefish and you can do the same with ribbon fish. Both excellent baked and wrapped in bacon. Not to much bacon , just one piece on ribbon fish that size , few piece on each piece of bluefish. Nice catch btw
Yes. Cook em fast with the skin on, use a 1hr soy sauce marinade, (with or without brining em for 1 hr).
Pan-fry/broil/grill em fast with plenty of oil to prevent sticking.
Your goal is to let the meat juuuusst set when white, and crisp the skin.
All the marinade gets fried into the crispy skin, and the flesh is soft, white, and complimentary over rice.
I’ll try that way next
Fun low key video! I copied your vertical jigging technique the other day and it was the only technique that produced fish BUT in very different circumstances. I was after walleye and pike on a small lake here in Ontario, Canada 🇨🇦 . It was crazy windy and trolling and casting weren't working so I hid in the lee of an island and worked a shoal running off the point and BINGO! 3 nice pike in a row!! Wanted to let you know that your help travels far and wide ! Cheers!
I love your modesty; "goofing off", "foolin' around"... it all looks awesome to me...thank you! Bluefish: skin off, gotta get that dark red meat out as you did....Have eaten many, but always bled them, iced them, consumed as soon as possible...they do not keep. When i see fillets in the super markets i cringe.
If you want to try another way to cook with bluefish, here's a thing I like to do. Smaller blues (2 - 2.5 lbs max) bleed them out, filet and skin, very lightly salt, bake until cooked well through, then mash them up and use them like you would canned tuna to make tuna salad, but instead its bluefish salad.
Thanks Elias
The varied diet of bonnethead sharks includes crabs, shrimps, bivalves, snails, and some small bony fishes; however, they are also known to eat seagrasses. This menu of primarily hard-shelled invertebrates differs from that of other hammerheads which usually do not eat such prey.
Great techniques today, thanks!!
Big kings hanging off the beach right now.
Have you thought about a go pro dropped down over your spots when the water is clean to see from that view?
Great video, Bluefish is good to eat I filet it and cook it in the oven with peppers and onions a little bit of honey amazing
Sounds pretty good!
@@EliasVFishing it taste amazing I’m in Jersey right now is nothing but short stripers and cocktails
Caught one inshore on a gulp shrimp. My hands smelled for like 2 days after. NEver imagined them being good eating.
That is a MONSTER Bonnethead!
Caught a blue fish sunday, and I ate it that night. First time. Was pretty good. Cooked over charcoal with cajun seasoning. Better than I thought.
Cooked whole?
That's a good idea for next time. filets without skin...put on foil and didn't flip over charcoal. Guy I fished with promised me the fish would be surprisingly good if I ate it same day. He was correct. Caught out of Solomon's Island, Maryland @@EliasVFishing
Ribbon fish are the bane of my existence, im gonna have to try the pin wheel, thanks for doing the real science on that one elias. Also dunking that in teriyaki and grilling i bet would be awesome.
I think so - really liked the bone free method.
Blue fish is great for smoked fish salad. But always bleed and cook same day. Skin off just so I can cut out most of the red meat
what matters most is you catch an epic fush..
Those sharks are good eats. Good catch!!
Best seviche I had
This camera angle is good ... so is the front view. The hat-mount camera has its' moments ... a good view of the finder screen is aways welcome. "Snapper" blues are edible with less hassle than larger specimens. Does the pooch get a vote on the menu?
I skin my Blues but that is because I mostly eat them raw with sticky rice. Only fresh though. It is similar to Spanish mackerel.
Looks like you had fun out. Gonna be in the Kure Beach area when flounder season is in. Want to get out with the kayaks a couple times while we are down there. The little lady wants to explore some of the backwater area around there. Hopefully the weather will cooperate.
Got any recipes for manatee? As usual entertaining video, thanks.
This is at least the second, maybe the third time I have seen Elias cook bluefish because he 'remembers not liking it,' but he wants to see if he 'still doesn't.' Every time I think to myself I will give it a try, I catch one and think, nothing that smells this horrendous can taste good.
Hey Elias. Ha ha, well it's not a Flounder. I've never caught a Ribbon Fish but then I've never caught a Flounder either. I know they are down here but not as plentiful as they are up your way. I'll keep trying. I'm enjoying the angle you are using now. I think I noticed you changing angles earlier but unless the angel is bad or the sound is bad I usually don't take notice. As long as it flows and i can see what's going on,, I'm a happy guy. I've caught Blue Fish, but never eaten one. I've heard reports that they are OK. Gotta be better than Jack Cravalle. Take care of yourself sir. See you next trip. Ha,, Dog had the perfect reaction, scared all of us including the Hawk.
I would have joined you guys but I can't get a passport in time. Next time hopefully if there is one.
The key to blue fish is it has to be fresh and remove the blood line.
I don’t like bluefish but the small snapper blues (no skin) if cooked the same day in a fish fry you 21:58 really can’t tell. I use the house autry fish fry, soak the fish in milk, I usually will have some speckled trout and maybe a red drum whenever I’m eating bluefish. So soak in milk before pan frying. Made some homemade cocktail sauce with ketchup, spicy Bloody Mary mix, bunch of hot horseradish, and some lemon. Kids love it and all the wives do as long as you don’t tell them it’s bluefish.
Think it goes better cooked with a little acid. For years I’d try frying one and I just never liked it.
You made the comment most people prob aren’t fishing with shrimp in the summertime , could you elaborate on that comment some because in coastal Georgia water where I fish most people prefer live bait In the summer and shrimp being one of the main choice .
Good stuff as usual, have fun with it.
What kayak model is this? I’m looking to get into fishing inshore with kayak this looks like the perfect setup
Grilling bluefish I usually leave skin on, otherwise I remove skin and the bloodline.
Great vid as usual. And by the way, I love Ghost. Cheers. 🍻👍
I like your new angles. We have a lot of ribbonfish in Texas coastal waters. A prized eating fish in Asia, but here they are prime king mackerel bait. We also have tons of bonnethead, good to eat. Are you fishing nearshore or in the bay?
What pound test line you using? Equipment?
I know catching sharks is a pain but man I'd love to catch a bonnethead or a small individual of another species, hammerheads are so cool
You guys call them ribbon fish, we call then hairtail and they are one of the best eating fish in the sea. We used to catch them 5 to 6ft long, biggest we have caught was 8ft and they fight very well. However don't get bitten by one!!!
I ate bluefish one time with Italian dressing on it on the grill. I thought it was very tasty. However, it gets a bad reputation for not being a tasty fish for some reason. The ribbon fish is very interesting. We don't get them up here in Mass/RI. If I get down there to NC or FL to fish and catch one, I may try your recipe. A few years ago, I watched one of your episodes on a sea robin. I did a catch and cook like you did and loved it. Very interesting episode as always!
Cool hat
Well done sir 👍💯
You’re not going to tell us about that sick cutting board? That thing looks sweet.
Do you take off the treble hook on the slow pitch baits? I was on the other side where u were fishing on Tuesday, caught at least 12 of the ribbon fish, I should have saved a few to eat. Also took a blue fish home to eat. I think they r decent to eat but not as good as the trout. I prepare them the same way you did, got to get most of the blood line out. Won’t kill you but very strong fishy taste. Thanks man.
Those come with assist hooks out of the box.
What brand PDF are you wearing?
Bluefish - Soak it in butter milk.
Awesome job!
The ribbon fish is considered excellent table fare in Korea. Hard to find here in Florida. I see you filet the ribbon fish... next time cut them into steaks and fry to your liking. The fish hardly have any bones!
Looked like a wonderful day on the water🎣. But Elias, you are going grey. It happened to me too as soon as I got married. How long now since you got married?¿
nice camera angles, amazing catch, you rock!!
What brand of filet knife do you like?
Dexter
You mentioned Gators and manatees so I'm assuming you're not in North Carolina??
It's funny. As anglers we tend to blame other anglers for the disappearance of large croakers but it's not the case. Times are changing 😢
bro that cutting board is so cool, who made it?
gift!
What rod it that you are using thanks
Jigging World Night Ranger - link in description
Literally the only way I’ve found I can tolerate the taste of bluefish is slow cooked in the smoker
Bonnethead are excellent eating. People should start keeping the edible species of shark. They are getting ridiculous in Florida. Spend all day trying to get away from sharks
the fact you dont want to catch flounder makes me wanna throw hands with u rn
May be you did not handle the shark you said you did not like. The proper way to handle shark to eat is right after you catch clean and skin right away. They pea thru their skin so if you do not remove it the pea moves back into the meat.. Proper handling you can not beat ict for eating as it has no bones
Hey E. Try red wine vinegar and garlic powder, and oregano butter under the broiler for the Blue Fish. I used to hate oily Blues, the RWV takes care of that, but tomato acidity should do the same.
Don't forget to soak the blues in the red wine vinegar. Tastes great IMHO! Enjoy this from a Chef.
Eat blacktop and spinner sharks but never bonnet head?
Did he just say you could eat "Lady Fish"? Cut bait yes...but they are good to eat too?
Boa
Cooking without Meg ?