Ask a few fishermen for suggestions on how to cook bluefish and some will suggest grilling in tinfoil, others will suggestion smoking and making a dip, and at least one will make the obligatory “cook them on a plank and eat the plank” joke. One recipe I’ve never heard for bluefish is adding to them a chowder, as fishermen usually favor milder fish like tog or porgies for that. But smoking the bluefish before adding them to the chowder sounds pretty good. If you’re looking for a new take on preparing blues, check out the Smoked Bluefish Chowder recipe at Wild Greens and Sardines.
I'll try this! I love bluefish despite what the whole world says. I've a bunch vacuum sealed. Thanks!
I made a bluefish chowder this spring. All from scratch, the stock was made from striper bones. It was wonderful! I topped it with crispy bits of good bacon. 🙂
[…] Cherrystone Clams 2) Grilled Whole Fish 3) Spicy Striper Steaks (you can substitute halibut) 4) Smoked Bluefish Chowder 5) Smoked […]
Bad links in the article. The correct link is:
http://wildgreensandsardines.blogspot.com/2012/12/smoked-bluefish-chowder.html