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11/03/2005 10:16:50 PM · #1 |
Voracious fish |
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11/03/2005 10:18:48 PM · #2 |
| I caught a bunch the other day, |
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11/04/2005 12:01:07 AM · #3 |
They've been all over up here too. We caught a bunch a week and a half ago. Averaged about 6 lbs or so, I think; not especially big. I have only recently become a convert to eating the danged things; I always thought they tasted gross & fishy & oily, which is generally true IMO, but I found that if you bleed 'em as soon as you land 'em and pack 'em in ice they are very nice if cooked immediately.
Nice little fish study :-)
R.
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11/04/2005 12:06:36 AM · #4 |
| How do they run without legs? |
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11/04/2005 12:08:27 AM · #5 |
Originally posted by bear_music:
They've been all over up here too. We caught a bunch a week and a half ago. Averaged about 6 lbs or so, I think; not especially big. I have only recently become a convert to eating the danged things; I always thought they tasted gross & fishy & oily, which is generally true IMO, but I found that if you bleed 'em as soon as you land 'em and pack 'em in ice they are very nice if cooked immediately.
Nice little fish study :-)
R. |
Thet go under a different name here but the same requirements bleed them as soon as they are caught and bleed then well and they will eat ok.
Around here most kids first expierence with lure fishing or beach fishing is on these lively little fish. |
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11/04/2005 10:04:40 AM · #6 |
So they are edible? Hubby used to catch them when we were in NJ. He was actually fishing for Striper and would always get the blues instead. Threw them back in of course.
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11/04/2005 03:21:43 PM · #7 |
| I only catch and release these , don't like blue fish , but if were talking about stripers thats anoyher thing |
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11/04/2005 03:36:07 PM · #8 |
| Don't forget to carve out the cheeks. Kinda like scallops, and the best eating part of a bluefish. |
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11/04/2005 04:55:18 PM · #9 |
Looks like you caught a nice one!
I LOVE plugging for blues! My Dad & I (& brother) always go down to Topsail Island, NC twice/year to fish off the Jolly Roger pier. Been going down there for 30 years (since I was a wittle boy). Love to catch 'em, love to eat 'em too.
RonB: never heard of the cheeks thing though - what's that about? |
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11/04/2005 06:42:35 PM · #10 |
| Hubby liked to grill the striper. Was really good too! I'd never had it till we moved to the east coast. I grew up on salmon and trout. |
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11/04/2005 07:05:41 PM · #11 |
Okay-
Bluefish are really good eating, but they must be fresh and kept well. The bigger fish are better smoked, while the smaller ones stand up well to grilling and baking. True about the cheeks- the old time fish cutters always took out the cheeks of the bigger fish. These are kinda in the same vein as the two best morsels on a turkey- the two "oysters" nestled in the carcass.
Thanks for your interest.
--JR |
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11/04/2005 08:43:19 PM · #12 |
Originally posted by Pug-H:
How do they run without legs? |
I was wondering the same thing... |
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11/04/2005 08:46:39 PM · #13 |
Originally posted by jrjr:
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I keep waiting for the salmon runs up the Salt River here in Phoenix, Arizona USA but they never come. Of course, the river has been bone dry the better part of the last 100 years or so.
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11/04/2005 08:47:42 PM · #14 |
| Hey..dry martinis are good! |
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11/04/2005 09:40:06 PM · #15 |
| well here they think atlantic salmon is salmon. I keep trying to tell people that the farm raised stuff isn't salmon but they don't believe me. We were actually able to find some REAL salmon at Costco a while back. Big fillets and they were taaaaaaaaaaaaasty!. WOuld really like some thick steaks, but will have to wait till we move back to the west coast someday. |
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11/04/2005 09:47:17 PM · #16 |
The bite of the bluefish:
Fishing, my friends, is not all fun and games; let's be careful out there. |
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11/04/2005 10:11:16 PM · #17 |
| Be happy that it wasn't a big bluefish that found you tasty.... |
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