Using fish pliers, pull out the pin bones.Ĭopyright© 2004-2014 All Fishing Guide. Run a thin, sharp knife along the fillet between the flesh and the skin. To skin the fillet, place it on a board, skin side down. Bring the knife up at the tail and remove the fillet. Continue cutting parallel to the backbone toward the tail. With the bluefish lying on its side, insert the sharp knife behind the gills, and cut in an arc down to just above the backbone. Using short strokes, work from the tail to the head.īlues have small scales and soft flesh, making them easy to fillet. Grasp the fish firmly by the gills and scrape off scales with a fish scaler or small, dull knife. Scale the fish by placing it in the sink under cold running water. It is delicious, simple, and very affordable dish. This recipe for Smoked Bluefish Fillets serves/makes: 6 - 8. Remove the dark, oily strip that runs down its center before cooking to avoid a fishy taste. The quality of the flesh, and thus its flavor, is the best if the bluefish is gutted and iced as soon as possible after capture. The fish should be honey-brown and still visibly moist when done.The length of time to smoke will vary with the size of the fish and the temp of your smoker. Smoke on mesquite, hickory or apple wood, skin side down in a smoker at about 190✯ for 2 - 4 hours.Remove the fish, rinse, pat dry and lay out, skin side down for about 4 hours until a skin ("pellicule") forms on the surface of the fillets. ![]()
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