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Smoked Bluefish Chowder

By Jimmy Fee

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.

photo from Wild Greens and Sardines

 

Jimmy Fee
Jimmy Fee is the Editor of On The Water and a lifelong surfcaster. He grew up fishing the bridges and beaches of Southern New Jersey before moving to Cape Cod in his early 20s. He's pursued striped bass from North Carolina to Massachusetts. He began with On The Water in 2008, and since then has covered a variety of Northeast fisheries from small pond panfish to bluewater billfish in the through writing, video, and podcasting.

4 responses to “Smoked Bluefish Chowder”

  1. Hugo Medeiros

    I'll try this! I love bluefish despite what the whole world says. I've a bunch vacuum sealed. Thanks!

  2. Hugo

    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. 🙂

  3. New Year’s Eve Seafood Recipes

    […] Cherrystone Clams 2) Grilled Whole Fish 3) Spicy Striper Steaks (you can substitute halibut) 4) Smoked Bluefish Chowder 5) Smoked […]

  4. Ransome

    Bad links in the article. The correct link is:
    http://wildgreensandsardines.blogspot.com/2012/12/smoked-bluefish-chowder.html

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