Lots of anglers have a negative attitude about the culinary rewards of preparing bluefish for the table. I happen to disagree and find that bluefish up to 4 pounds are very tasty but only when they are handled properly after being caught. When I catch bluefish for the table I immediately bleed the fish and get it on ice. The flesh will be firm and sweet when it is cooked and the flavor is excellent. This is Brad Brown of Saltaire with his daughter and a nice load of bluefish and weakfish headed for the barbecue.
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