Kept exactly one bluefish this season, perfect size for my new grill basket. Also took forever to edit down this video...my mind is much more on fishing than cooking these days lol.
The key to grilling bluefish or porgies (asides from bleeding/icing down) is to salt it down overnight, half "curing" it to firm up and season the meat. Then you have a very generous window on the grill to get that skin nice and crispy. I wouldn't pre-salt say, seabass or fluke, but extracting moisture from soft fish like blues or even weakfish makes a huge difference when you're grilling/roasting whole.
Grilled Cocktails
1,435 views·5 replies·by buddha162
Nice vid, you inspired me to try cooking whole fish more often. That looked delicious.
MateOriginal Crew108 postsSince 2019
Nice vid, you inspired me to try cooking whole fish more often. That looked delicious.Great video and information. Well done 👍 👍
CaptainOriginal Crew1,675 postsSince 2018
bought Sirloin Steak some time ago, it was very wet, wrapped it in paper towels overnight, next day, lightly oiled, s&p on a cast iron skillet... perfect crust and tender... cellie...
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Honestly the paper towel method applies to all meats, not just fish. Meat should never ever be stored in plastic...controlling moisture is paramount.
First MateOriginal Crew258 postsSince 2018
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