Why People HATE Eating this Fish…

[danieltaylor]

In Australia we call it tailor. Most people don’t care for it properly after catching which affect its table quality. Brain spike & bleed immediately in salt water. Once bled out transfer to ice cold salt water. I always take frozen milk jugs in my esky when I go tailor fishing. When cared for in this way the fillets are very firm (not mushy like when treated carelessly). I soak mine in lemon juice in the fridge for about 30 minutes, lightly flour and cook in butter. Bloody fantastic mate! 🇦🇺

[Icecoldeditzz]

“Something’s wrong” last words before death of food poisoning

[paullohrisch]

There's a lot of blood in those fillets. In australia we call bluefish "tailor" and they are always bled as soon as they're caught. It makes a big difference to their eating quality.

[BrokenLifeCycle]

When people say a fish is trash, it sounds more like a skill issue than fish issue.

[jasonwagner]

Bluefish is one of our family favorites to eat. If the fish is bled out and put on ice immediately it is delicious.

[hispaniccoyote]

When you think about it, Bluefish have a strong flavor because they're a pretty oily fish. When you bleed them out, it actually helps to reduce the extreme fishy flavor.

[gordonshaffer]

Bluefish have a strong oily flavor and do not flake apart when cooked. This makes them an excellent addition to a fish chowder or stew. They are also excellent smoked, as is most anything. Cheers!

[Crash_Tv.]

If you have a smaller fish and blacken it it’s absolutely delicious I swear the trash fish thing is a myth

[beebop]

Most people used to like fish that tasted like fish and weren't nearly so wimpy about their sensitive palates. Bluefish was once premium table fare in restaurants but began falling out of favor in the late 70's early 80's.
Still an awesome game fish to catch. Many fond memories of catching 10-20 pounders till your arms couldn't take it anymore off the Carolina coast. Few if any will ever have that experience again.

[saganworshipper]

I am a chef from CT and also an avid surfcaster. I have caught more bluefish than you can imagine. Here in CT we even have a dedicated "Bluefish Festival" every year with prizes in cash for whoever catches the biggest one that weekend. I have caught many 20ish pounders over the years. That said, bluefish here taste "fishy" for the same reason that blackfish don't....because "you are what you eat". Blackfish (Tautog) eat mostly crabs and shellfish so their meat is white and flaky. Bluefish eat mostly oily fish like Bunker (Menhaden) so they themselves are oily. You can bleed a bluefish all you want, marinate it in whatever snake oil recipe and cook it 7 ways to Sunday, but bluefish will always taste somewhat "fishy" no matter what secret recipe you think you have. That said, I usually filet my fish immediately and remove the blood line. Only keep the "harbor blues" which are at an age when they are about 3-5 pounds. Cook them however you like. Personally I like them deep fried in chunks but whichever method you choose, you will still be eating a "fishy" bluefish, regardless of the mind tricks you play on yourself to make your brain think you are eating a flounder.

[vinzminz]

In middle-south Italy, we call them “pesce serra”, my grandma used to cook with garlic, parsley and orange slices!! Delicious

[paulsegnatelli]

Bluefish braised in miso broth. One of my favorites

[themushroominside]

The milk somewhat works because it helps to neutralize the fat-soluble aromatic compounds that give it a pungent flavor, for even better results use plain yogurt or kefir and then season with a little salt and pepper after, its the same reason why it works well with very gamy meats such as venison and bear

[stephancarelse]

It’s our favorite in South Africa 🇿🇦
We love catching and eating it, we eat it fresh from the water, the same day panfry!😊

[nollypolly]

My mom made this for us all the time as kids and we loved it! She used to dredge in flour and egg and fry. There wouldn't be any leftovers.
Haven't been able to find it in years where I live.
Also, it came pre-filleted so it was likely properly dressed.

[xWrenchx]

You have to get the blood lines, and dark meat out as soon as possible especially on the big ones. If they're not removed the off flavors creep into the rest of the filet. Every way I've cooked them after removing the lines and dark meat has turned out great.

[RobertStCyr-peic]

Fresh bluefish tastes like heaven. The taste is mild if the fish is fresh. You don't need any marinades or strong spices.

[kgat]

Conclusion: It's not the fish, we're just bad at cooking

[DWilliam]

I’ve been catching blues for almost 50 years and the best way to prepare it is soaking in buttermilk. Smoked works too especially if it’s spicy.

[vspec]

You're the man. One of my favorite channels, one of the best on the platform.