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bigcat988
08-29-2001, 12:04 PM
Fished this morning for about 3 hours, Bluefish from Wings Neck out to Cleveland Ledge. You can catch them till your arms fall off. Of coures I had to lose a # 1 fly before I could I.D. them.

juro
08-29-2001, 12:08 PM
Bleed 'em right away, put them on ice, fillet 'em and treat with extra light olive oil and Chef Paul Prudhomme's Blackened Redfish Magic on a hot grill. Doesn't even taste like bluefish! ;)

Wish I was there,
Juro

grego
08-29-2001, 12:45 PM
Good News John.
I heard Rumors of the Other "B" Fish around B-Bay?

Ishmeal
08-29-2001, 12:55 PM
BIGCAT...A belated THANK YOU for the great hospitality at the Clave...Some swell fishing machine!!! Sorry to hear you got it smelling like so many blue fish...I understand that a few bonito footballs will chase that smell away in a hurry.
Try some Tylenol for those sore arms and FISH ON!

Bobparsons
08-29-2001, 07:51 PM
8/28 spent two hours in wood's hole catching stripers

Finished the day off New Seabury with acres of bluefish.

These would occasionally trap the bait against the beach. Thus shore fishing was possible.

About a mile east of south cape beach.

bcasey
08-29-2001, 08:22 PM
Hey, whats this fishin in the AM ? I thought you were a nite owl ? Were they the big blues we were gettin a couple of weeks ago ? Those babies would wear you out in a hurry. Watch the fingers !

Lefty
08-30-2001, 11:34 AM
[quote]juro (08-29-2001 12:08 p.m.):
Bleed 'em right away, put them on ice, fillet 'em and treat with extra light olive oil and Chef Paul Prudhomme's Blackened Redfish Magic on a hot grill. Doesn't even taste like bluefish! ;)

Juro: Important question-clean them too? Gut them? or not?
Damn after eating that recipe I can't wait to get one.

bigcat988
08-30-2001, 11:58 AM
Same thing today. Bluefish everywere and willing to eat.
the fish I ran into were about 5-7 lbs. great fun on a fly rod.
Also picked up a bunch of bass 18-24 range around the dike area.

juro
08-30-2001, 12:00 PM
I always gut the ones with nasty entrails... and blues are among the nasitest!

Bleeding helps: cut the white members that hold the gill rakers

Gutting is best: remove the entrails and pack the fish on ice in the round

Same for bonito, I gut them out and pack them on ice. Some of the 24 hour Stop and Shops will get you some flake ice. My local 24 hour grocer in Washington State would load up my big fish cooler for $5 any time of night. Made those steelhead and coho salmon look fresh caught several hours after getting them home.

Smitty loads up his giant cooler at the skating rink with snow from the zamboni, what a great idea - wonder if they have opened the one on the canal yet?

Anyway, yeah the blood and bile in a blue is what makes them purple. I also cut most of the dark meat out in a shallow vee for stripers, bonito, bluefish, etc. A little bit adds character when grilled though, especially cajun. You noticed how white the cajun bluefish fillets were when we grilled it at the boneclave, that blue was gutted and packed on ice upon being caught.

I am getting hungry!