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They are a sleek, flat sided fish with a forked tail that average 1-2 pounds in shore with a world record size of 31 lbs 12oz. The name Bluefish comes from the blue hue found on the top of their bodies. They are found throughout tropical / subtropical waters and along most of the Continental Shelf. They are found through out Florida in the winter and by June they can be found as far north as Massachusetts. Fried to a crispy golden brown, they are delicious served with ripe garden tomatoes and some crusty bread.Bluefish ( Pomatomus saltatrix) are a pelagic fish that can be found around the world. Toss the blues in a mixture of seasoned flour until they are well coated. Remove the scales by scraping with a knife blade forward from the tail, and they are ready for frying. Clean them quickly and easily: Cut off the head, and remove the guts. Snapper blues can be kept alive in a bucket of seawater.
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If the bluefish are tough to tease into biting, try placing a small piece of bait, perhaps a slice of silverside, on the hook. But who knows, you might get lucky.Ī snapper bluefish looks just like an adult bluefish, down to the yellow eye.Ī freshwater spinning outfit is perfect for catching the 8-inch bluefish. Serve this combination with a glass of orange juice, a piece of toast and a cup of coffee, and you will be set to take on the day that unfortunately probably won’t get any better than breakfast. When the breading on the tomatoes is nicely browned, I turn them over for a short time to cook through. I often cut a couple of medium-sized tomatoes in half, dip the cut edges in the seasoned flour left over from coating the fish, and sauté them in the same pan with the fish, either simultaneously or after the fish are done and keeping warm in the oven. I usually use peanut oil, canola oil also works fine, and butter is delicious but you must watch it carefully to keep it from burning. Remove and cook in hot oil over medium heat until nicely brown and crisp on both sides and keep warm in a 175-degree oven as you fry the next batch.
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Put this mixture, or one of your own devising (I often use half flour and half cornmeal or cornflower) into a plastic bag, toss in four fish and shake the bag until they are coated. You merely take them in hand and make a diagonal cut behind the head and gill covers, cutting through the backbone, at which point you pull the head down, removing it from the body along with the entrails, and “Bob’s your uncle!” You have a perfect little delicacy to pan fry, ready to be coated with seasoned flour and tossed in the pan to achieve immortality. I have been enjoying, in fact reveling in, pan-fried snappers with raw or sautéed tomatoes several times a week for over a month now, and so should you before it is too late, which it will be in a couple of weeks. You can sometimes catch them on almost every cast using a small spoon, fly, or attractor-and-fly rig. In late August, when the “snap” in the air first occurs, the “snapper blues” (young of the year bluefish, now 6 to 9 inches long) arrive in the harbors and inlets, feeding voraciously in anticipation of winter.