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Post by bswiv on Jul 22, 2024 16:21:28 GMT -5
First time using them this way.....and honestly.....not expecting much......but.......they get no more passes!!! In with the lanes and mangroves we caught yesterday there was a blue, a fish that we normally would have let go......but....Louann said to keep it...for some reason. Well......skinned and boned it along with the snappers ( and the pigfish ), only thing different is that the bloodline got trimmed out. Soaked in the lime with the rest. More than good......... !
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Post by tankered on Jul 23, 2024 9:08:43 GMT -5
I like them just fine.
Leave the bloodline in. Flavor.
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Post by drivinmike on Jul 23, 2024 9:20:06 GMT -5
They make a great fish dip off the smoker also! I pull the bloodline.
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Post by tonyroma on Jul 27, 2024 9:52:39 GMT -5
Blues get the snub treatment down here, but up north they are table fare. Small Blues “ snapper” don’t get a pass. I don’t mind my fish tasting like fish. The big ugly ones get made into fish cakes, same as crab cakes.
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Post by cyclist on Jul 28, 2024 10:33:28 GMT -5
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Post by swampdog on Jul 28, 2024 17:27:44 GMT -5
I’ll check our library or just go ahead and buy it. Sounds like something I’ll enjoy.
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Post by Pressure Point on Jul 29, 2024 17:00:50 GMT -5
Best way to eat bluefish is to cut them in three pieces, bait three crab traps, soak for 2 days pull the traps and eat the crabs
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Deleted
Deleted Member
Posts: 0
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Post by Deleted on Aug 11, 2024 23:06:00 GMT -5
Not our favorite by far
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