Bluefish are plentiful, sustainable, and fun to catch. They’re also inexpensive at the market. So why aren’t we eating more of them? 

It’s likely due to the high oil content. While this means lots of omega-3’s, it also means the fish needs to be eaten very fresh. Unlike non-oily fish, which can sit on ice for a few days and still taste great, the oil in bluefish intensifies the flavor, quickly turning it unpleasant and fishy. If you’ve ever tasted less-than-fresh bluefish, you probably don’t care to try it again. 

That was the case for me until a few years ago, when we put one on the smoker. It was worth a shot since the smoker is one place where oily fish reigns supreme. The oil keeps the fish from drying out, and bigger flavor balances the smoke.

Sure enough, it was amazing.  Rich and sweet.  This recipe changed my mind, and now I won’t even hear of throwing them back.  Bluefish is not popular with the natives around here, but I’ve managed to convince a few.  

This is a great thing to have around for the holidays.  Nothing brings everyone around the kitchen island like a platter of smoked fish with crackers, pickled jalapeños, and key limes.

Excellent smoked fish starts with a good brine. I use lots of black mustard seeds in this bluefish brine, and I try to leave some on top of the fillets. Once smoked, they add a pleasant little pop.  Salt and sugar are typical brine ingredients, but in this recipe I use sweet soy sauce, which provides both, with the added benefit of intense, caramelized flavor. 

 Don’t have a smoker?  Check out this video on how to smoke on a gas or charcoal grill.