DCGravityLoc: Fairfax, VA (by way of Cleveland OH)
Neil mahoney wrote:
Both went back into water, never have eaten blues, heard the are fishy. Maybe it depends on how you prepare
Yeah, that's the main turn off for most people. I just finished sharing on another thread how my Sicilian father-in-law prepped and grilled up blues when my wife was growing up on Long Island. We maintain that tradition today.
DCGravityLoc: Fairfax, VA (by way of Cleveland OH)
Neil mahoney wrote:
Any tips
It needs to be bled right away. Then when fileting, the bloodline needs to be completely removed, along with as much red flesh as possible. It's an oily fish so a good soaking in a citrus marinade for 30 min. before grilling (or baking) helps cut the fishy taste. Only other addition is salt & pepper before cooking, and a good drizzle with squeezed lemon when served! My in-laws served it with marinara sauce. One little updated twist I added instead of the marinara is saucing it with a balsamic gastrique (caramelized sugar deglazed with balsamic vinegar and reduced). It's the acidity of the marinade, then either the marinara, lemon juice, or the gastrique that counters the residual oiliness of the fish!