Posted By: Gary Makely (VIEW COUNT: 3955) PRINT
2-3 lbs of boneless skinless bluefish filets
whatever ingredients you use to make your favorite tuna salad (minus the tuna)
First, I need to give credit where credit is due - the following tips and recipes came from my Father-in-law, Lee Earnhardt and my late Mother-in-law, EmmyLou.
First off, the preparation is very important when it comes to Bluefish. Just under the skin there is a layer of dark redish-brown meat that has a very strong taste. Removing this layer greatly enhances the flavor of bluefish.
To accomplish this, I filet the bluefish, skin the filet and then remove as much of this dark meat as possible (it is not essential to get it all, just try to get most of it). If you are going to use the bluefish immediately, you are ready to go. If not, then freeze the filets in zip lock bags with enough water to completely cover them (squeeze out any excess as you zip the bags closed).
Now for the recipe:
Put about 1/4" - 1/2" of water in a pan and bring it to a boil. Place the filets in the pan and cover for about 3-5 minutes (until the flesh flakes easily with a fork). Drain off the broth (save it for fish chowder) and refrigerate the flaked fish.
Once the fish has cooled, use it as a substitute in any recipe calling for canned tuna. This works GREAT in casseroles and especially in fish salad (use your favoriate tunafish salad recipe and subtitute bluefish for the tuna).