tag:blogger.com,1999:blog-17422713.post3325837748631351711..comments2024-03-27T20:45:01.098-04:00Comments on Beyond Salmon: Lights... Camera... Bluefish!Helenhttp://www.blogger.com/profile/12271344371852988017noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-17422713.post-76738038481407105622009-06-09T20:13:12.490-04:002009-06-09T20:13:12.490-04:00I lived on Cape Cod for a year and found a fisherm...I lived on Cape Cod for a year and found a fisherman who thought I was the bees knees. He gave me a couple big striped bass fillets and a couple smaller bluefish fillets once. I panfried the stripey with a cornmeal coating and broiled the bluefish with lime and ginger. It was fantastic! I never quite understood why folks don't like the bluefish, but then again I grew up on Pacific Northwest Salmon :) Oily fish is good fish!Alysshttps://www.blogger.com/profile/04820396354932192545noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-87041346964123916872008-10-02T01:45:00.000-04:002008-10-02T01:45:00.000-04:00They catch the fish and had not eaten it before!? ...They catch the fish and had not eaten it before!? Amazing! How wonderful that you helped them make that connection. Great story and pictures.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-86279073131767154792008-09-24T14:46:00.000-04:002008-09-24T14:46:00.000-04:00I've never tried getting bluefish from Carl, but w...I've never tried getting bluefish from Carl, but we do use him for sashimi (it's wayyyyy better than Sea To You). I'm a bit surprised it tastes the same...guess he only sells day caught bluefish :-)Kenhttps://www.blogger.com/profile/02103184298444618036noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-78871411343544749502008-09-24T13:24:00.000-04:002008-09-24T13:24:00.000-04:00Hi Ken,To tell you the truth, this bluefish tasted...Hi Ken,<BR/><BR/>To tell you the truth, this bluefish tasted exactly the same as what I buy at the New Deal Fish market in Cambridge. What can I say... Carl, my fishmonger, is the greatest. His Dad, Sal, goes to the pier twice a day (that's not a typo -- a day, not a week) to pick up fish, so their stuff is as good as off the boat.<BR/><BR/>I don't remove the bloodline before cooking so that I can keep the skin on, but it's easy to avoid it when eating.<BR/><BR/>Cheers,<BR/>-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-66790062559166918152008-09-23T18:12:00.000-04:002008-09-23T18:12:00.000-04:00Glad to see you got a chance to try fresh bluefish...Glad to see you got a chance to try fresh bluefish...it's been a pretty bad year for fishing in the Boston area :-P<BR/><BR/>So now that you've tried bluefish within hours of it being caught, how do you compare it to the fish monger variety?<BR/><BR/>It looks like it was bled properly from one of the pictures (it has to be bled and iced immediately). I couldn't tell if the red vein on the skin side was removed though...this is also a fairly strong tasting part that I remove before cooking (usually broiling or grilling).Kenhttps://www.blogger.com/profile/02103184298444618036noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-57791054185936543092008-09-20T13:56:00.000-04:002008-09-20T13:56:00.000-04:00P.S. Happy belated birthday to Jason. PazP.S. Happy belated birthday to Jason. <BR/><BR/>PazAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-64345993636655504232008-09-20T13:54:00.000-04:002008-09-20T13:54:00.000-04:00Glad you had a wonderful day and the family enjoye...Glad you had a wonderful day and the family enjoyed their fish. Wonderful recipe.<BR/><BR/>PazAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-3358577097910471392008-09-16T11:09:00.000-04:002008-09-16T11:09:00.000-04:00I love your blog, what a great adventure! I love p...I love your blog, what a great adventure! I love panzanella, let me just share a great beverage recipe i found at <A HREF="http://www.foodista.com/" REL="nofollow">foodista</A>, this is their <A HREF="http://www.foodista.com/2008/08/19/limoncello/" REL="nofollow">Limoncello</A> recipe and you will absolutely love thisAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-25462549027840737352008-09-13T18:40:00.000-04:002008-09-13T18:40:00.000-04:00Beautiful menu and great adventure.Beautiful menu and great adventure.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-76517157761466419012008-09-12T21:46:00.000-04:002008-09-12T21:46:00.000-04:00I don't think I've ever had bluefish, it looks rea...I don't think I've ever had bluefish, it looks really good. I love grilled corn, we make it all the time.Sarahttps://www.blogger.com/profile/09405010813656127667noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-47152869341588128342008-09-12T14:08:00.000-04:002008-09-12T14:08:00.000-04:00Wow!!! what a fun way to spend the day... great fe...Wow!!! what a fun way to spend the day... great feast too... :)mikkyhttps://www.blogger.com/profile/13425886378446943811noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-78273066375233464042008-09-11T18:02:00.000-04:002008-09-11T18:02:00.000-04:00Thank you, Helen. I think I'm going to find a goo...Thank you, Helen. I think I'm going to find a good book to learn more about the lighting and camera positions.<BR/><BR/>Tell Jason, Great Job!<BR/><BR/>Peace~~Tantra Flowerhttps://www.blogger.com/profile/00355357931954716145noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-66040455094506317042008-09-11T13:18:00.000-04:002008-09-11T13:18:00.000-04:00Hi Tantra Flower,I use Nikon D50. It's my first S...Hi Tantra Flower,<BR/><BR/>I use Nikon D50. It's my first SLR that I got 2 years ago and I love it. <BR/><BR/>The camera is only 30% of it. Lighting is even more important than the camera. I'd give that 40% (you need day light). The camera positioning, food styling, etc. is the other 30%.<BR/><BR/>About the pictures... the ones in the boating post are courtesy of Jason :)<BR/><BR/>Cheers,<BR/>-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-17046550936751324742008-09-10T23:21:00.000-04:002008-09-10T23:21:00.000-04:00What a wonderful post! It sounds like y'all had a...What a wonderful post! It sounds like y'all had a lovely time, it's great to see kids cooking and appreciating good, fresh foods. Your recipes, as usual, sound out of this world. You and your husband are adorable together! <BR/><BR/>Could you please tell me about your camera? Your pictures are always absolutely gorgeous and I'm looking for a good camera. Thanks.<BR/><BR/>Cheers!!!Tantra Flowerhttps://www.blogger.com/profile/00355357931954716145noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-25598478763170712352008-09-06T15:30:00.000-04:002008-09-06T15:30:00.000-04:00Hi Natalie & Jessica's Dad,Guess what -- I...Hi Natalie & Jessica's Dad,<BR/><BR/>Guess what -- I went to college in Pittsburgh (CMU) :) <BR/><BR/>I have many great memories of da 'burgh, but fish was not one of them. I was a poor college student back then and couldn't afford it besides, I don't remember supermarket fish selection being that great. Are there any fish markets in the city these days?<BR/><BR/>Cheers,<BR/>-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-88484452749233163112008-09-06T11:33:00.000-04:002008-09-06T11:33:00.000-04:00Oh dear lord, that all looks phenomenal. But you f...Oh dear lord, that all looks phenomenal. But you forgot one important ingredient in the list for your bluefish recipe....the boat. Living in landlubberville (Pittsburgh) we don't get much opportunity to grill fresh fish on a boat, but hey, I guess a good old fashioned deck grill will do quite nicely as well.<BR/><BR/>Great story. I haven't checked out your blog in many months, but you got me back with this recipe.The Dadhttps://www.blogger.com/profile/01285651144320639999noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-24104362454010941672008-09-05T13:56:00.000-04:002008-09-05T13:56:00.000-04:00Having been bred and raised in Montuak,ny, I can r...Having been bred and raised in Montuak,ny, I can relate to those anglers who consider bluefish a junk fish. Don't get me wrong, I love oily fishy-fish, as I welcome the current onset onset of mackerel season. But especially this time of year when the blues are full size, they're only palatable when freshly caught, and only somewhat so.<BR/>The time for good blue eating, particularly in the northeast, is late spring-early summer, when you get cocktail blues around 2 lbs. These are the kind of guys that are great grilled whole (I use a basket). From the looks of it in the pictures, you probably had a 6 lb-ish blue, which is definitely something you could work with (as you clearly did).<BR/>Even better, I treat a cocktail blue as I would spanish mack in a oshisushi preparation. In her excellent book "The Japanese Kitchen", Hiroko Shinbo has a fantastic preparation for vinegared mackerel that I use whenever I can.Bomberhttps://www.blogger.com/profile/12300312826177954928noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-59063145175577559522008-09-05T09:51:00.000-04:002008-09-05T09:51:00.000-04:00A wonderful story, and oh such delicious dishes!A wonderful story, and oh such delicious dishes!petra michelle; Whose role is it anyway?https://www.blogger.com/profile/03474448747236205303noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-47660197891845198522008-09-05T00:28:00.000-04:002008-09-05T00:28:00.000-04:00oh gosh the grilled peaches look amazing i have to...oh gosh the grilled peaches look amazing i have to try that. great blog by the way, i've tried maintaining a food blog and it's just too much effort. so good on you<BR/>=)bratarmy29https://www.blogger.com/profile/02165787514058636503noreply@blogger.com