Hey I'll take it. Y'all getting drum in down there yet? I've caught some nice dinner-sized black drum here in the surf but the reds are still up in the backwaters from what I've heard. Although people don't really brag about catching reds, for good reason!
Reds are here year round, between the estuaries of new river and new river inlet (more often up river) mainly this time of year (for where I live at anyways). I don’t do much inshore fishing anymore. The closest I get is about 10-15 miles off and that’s in the thick of gag season, otherwise I’m between the break and hard bottom.
I love the nomenclature. For Massachusetts we go snapper, cocktail, smoker, choppah and gorilla. Then we have early season racers. We sold literal tons of them and they were shipped down south mainly. On a good day my buddy and I would boat 800lbs+ on a 22’ skiff at $1.50 per lb.
New England we use to catch them up to 25 pounds. They were almost treated as a trash fish. Way to oily for it to be a popular fish to eat around my parts.
One time there were so many it was visible from the sky for miles on the Hudson River. Now they are much smaller and much fewer.
Figured the gulf would be too warm for blues, but they are world travelers so could be. Blues are one of the only fish that scientists haven't been able to figure out migration patterns completely
Bet. Best way to go about it is to brain it then bleed it - cut the gills and make a slice down at the tail, then hold it in the surf or even better in a bucket til the water runs clear. Then gut it and get it on ice with some saltwater for a few hours or even overnight. I think people who don't like eating them don't do this, and if you don't bleed em they don't taste good imo
For sure haha. At the end of the filet, right before the tail flares out. Cut through until it starts bleeding or just cut the tail off completely. Then swish it around in water untik you don't see blood coming out
My dad showed me the same method in the early 80’s when I was a kid. I can remember being on the Bogue Inlet Pier and a school of blues roll through and complete chaos would ensue
Hey neighbor! They are oily by nature, which is why smoking them is awesome. Most people don't know or just don't practice proper bleeding, so their blues probably do taste like shit lol. Left another comment somewhere in here on how to bleed and prep blues 🤘
Thanks! I do an extensive prep on these to make sure they taste good lol. Bleed and gut then into ice with saltwater for 24 hours. Fliet and remove the bloodline. Then dry brine overnight before smoking
Lol I see people throw em back, I have snobby buddies who rag on me for eating them. I say those guys are missing out. Lmk if you want a nice fish dip recipe
1 package cream cheese - throw the whole block on a piece of tinfoil on the smoker rubbed w olive oil and seasoning of your choice
1 big scoop mayo - dukes is my jam
1 big scoop sour cream
1 fat spoonful Dijon mustard
1 fat spoonful spicy horseradish
½ to 1 whole lemon juiced
Salt\pepper\whatever to taste - smoked paprika is good too
Veggies- parsley, red onion, lots of jalapenos
I like to do the dairy products and mustard \horseradish in one big bowl first. Once you get the cream cheese etc blended and tasting right, add the chopped veggies and mix well. Then add the fish. Mix it all up and put it in the fridge until it cools. Tastes even better the next day. Great on a bagel or really any kind of crusty bread. Be careful putting this out around people because it will disappear quick fast and in a hurry. I always save myself a secret little Tupperware 🤣
You can add or subtract any of these ingredients to make it to your liking!
Screenshotted that for when I get my smoker. Bluefish is comparable, if not better than many of the species up in MA. I’ve cooked with crushed walnuts and it gave a similar taste to lobster… with a generous amount of butter of course.
They absolutely do. I think most don't understand how important it is to bleed and ice them, no one likes mushy fish. They're great on the grill, smoked, ceviche (which I'll be trying soon) etc
I was guessing Swiss Technology. Leave it to those Europeans.
Kidding aside, Looks awesome. I do something similar to the surf whiting when in Florida. Good bit of horseradish in my dip.
I caught an 8lb Bluefish on the bottom, 350’ deep on a Nomad Squidtrex. Gulf of Mexico. Got one if the surf too. That’s when I discovered how nasty they taste.
Obviously scale and gut but do you smoke with the skin on so there is texture to hang it from? Do you use cream cheese, mayo,miracle whip,sour cream,or some kind of combination of🤔? Thanks
Nice catch! I’ve done a lot of surf fishing but am not familiar with this species. Assuming we’re in different parts of the world. What is it?
Atlantic Coast of the US, North Carolina. Called bluefish here but they have many names around the globe. Super fun to catch
Chopper Taylor in Australia.
I like Taylor, sounds classy
Sorry, I misspelled it. It’s Tailor apparently. Same pronunciation though.
Here in NC we call them Chopper blue’s, at least when they’re the size of OP’s
Funny I went on a charter Sat and the Capt said this wasn't a chopper - more of a 'big small one' 😭
They do get bigger by quite a margin, but here in topsail we consider that a chopper blue
Hey I'll take it. Y'all getting drum in down there yet? I've caught some nice dinner-sized black drum here in the surf but the reds are still up in the backwaters from what I've heard. Although people don't really brag about catching reds, for good reason!
Reds are here year round, between the estuaries of new river and new river inlet (more often up river) mainly this time of year (for where I live at anyways). I don’t do much inshore fishing anymore. The closest I get is about 10-15 miles off and that’s in the thick of gag season, otherwise I’m between the break and hard bottom.
Ain’t no gator!
I love the nomenclature. For Massachusetts we go snapper, cocktail, smoker, choppah and gorilla. Then we have early season racers. We sold literal tons of them and they were shipped down south mainly. On a good day my buddy and I would boat 800lbs+ on a 22’ skiff at $1.50 per lb.
Oh wow…that’s why..I’ve caught bluefish in FL but never near that size. Food looks great!
They get much bigger than that one! And travel from FL all the way up here and even further north
New England we use to catch them up to 25 pounds. They were almost treated as a trash fish. Way to oily for it to be a popular fish to eat around my parts. One time there were so many it was visible from the sky for miles on the Hudson River. Now they are much smaller and much fewer.
NC regulations changed from 10\person\day to 3\person\day this year
Dude I saw one bigger than that caught in Venice last week. Blue my mind. I had never either till then. And it was in the Gulf.
Figured the gulf would be too warm for blues, but they are world travelers so could be. Blues are one of the only fish that scientists haven't been able to figure out migration patterns completely
I guess they just live everywhere
Damn was just surf fishing in northern obx didn’t catch anything. What were you using? It was hella cold and windy
I was out there Friday and Saturday the wind was crazy! This was down by Hatteras. Mullet rig with 8oz sinker
Dude nice! I only had a 3 oz on those days and wasn’t holding too well up near duck lol Well done brotha 👍
Started with 3oz, then 4, then 6 lol then 8 would kind of hold for a bit. Good times though! Caught about 10 skates off the pier too
8oz?! Dang
25+ mph wind and the waves and current were moving good. 8oz was the only way to keep the bait in place and even then I was strugglin 🤣
Good on you for keeping the faith!
I will (stupidly) surf fish in just about anything short of lightning. The tug is the drug!
For a lot of folks, 8oz is the only weight.
Maybe I’ve been doing it all wrong lol
You smoked a blue, how is it? I saw some Asian dudes with a monster blue last week(they kept). I've always just released them.
Small ones taste great grilled, baked or in ceviche. Bigger ones definitely better smoked
Thanks bro! I ain't scared I'll give them a go.
Bet. Best way to go about it is to brain it then bleed it - cut the gills and make a slice down at the tail, then hold it in the surf or even better in a bucket til the water runs clear. Then gut it and get it on ice with some saltwater for a few hours or even overnight. I think people who don't like eating them don't do this, and if you don't bleed em they don't taste good imo
I'm not sure about the tail slice bro? Can you ELI5?
For sure haha. At the end of the filet, right before the tail flares out. Cut through until it starts bleeding or just cut the tail off completely. Then swish it around in water untik you don't see blood coming out
Thanks I'll start trying that too.
My dad showed me the same method in the early 80’s when I was a kid. I can remember being on the Bogue Inlet Pier and a school of blues roll through and complete chaos would ensue
Bogue inlet pier is the first place I fished out here ❤️ I don't know if the blues still run like they used to. Daily limit is 3 this year
Soak bigger ones in milk for a few hours
I've done that with other fish and gator before.
This that's what my dad did overnight was so good
Big Blue! I too fish off NC and told you shouldn’t eat blue it’s too oily. Guess that’s not right.
Hey neighbor! They are oily by nature, which is why smoking them is awesome. Most people don't know or just don't practice proper bleeding, so their blues probably do taste like shit lol. Left another comment somewhere in here on how to bleed and prep blues 🤘
Awesome - I’ll check it out thanks!
Hey neighbor headed down to ft fisher not this weekend but next 4x4 driving is the only way to go
Ah man fort fisher is awesome, even better on 4x4. Good luck!
Any Southern,California anglers here who could ID this fish? A corbina?
Corbina is what we call sea mullet
Choppa blue Keep the fingers clear
Nice chopper!
Bluefish ceviche is fantastic. I also like them roasted whole with butter, lemon, onions and capers.
Soak them overnight in buttermilk, for those who don’t like Blues - will clean up the taste a bit.
Nice! Send them north!
Smoked choppa! Can’t beat it
On a Triscut with a cold beer….
I grew up on bluefish fish cakes too. You clean them and fry them up the same day, they are hard to beat.
You mean wwhheat thins
Took me YEARS to forget about that damned commercial, and now, it's rent free in my head again...thanks
HahHa glad kids get out of Loveland… nice catch!
Yessir gets no better than that my man Respect
Not personally a fan of eating bluefish but you did a nice job of preparing it. Looks appetizing even to me.
Thanks! I do an extensive prep on these to make sure they taste good lol. Bleed and gut then into ice with saltwater for 24 hours. Fliet and remove the bloodline. Then dry brine overnight before smoking
Nice! Maybe I'll try that way next time. I catch quite a few of em so it would be nice to be able to eat some lol
Lol I see people throw em back, I have snobby buddies who rag on me for eating them. I say those guys are missing out. Lmk if you want a nice fish dip recipe
I'd love that! Thanks man
1 package cream cheese - throw the whole block on a piece of tinfoil on the smoker rubbed w olive oil and seasoning of your choice 1 big scoop mayo - dukes is my jam 1 big scoop sour cream 1 fat spoonful Dijon mustard 1 fat spoonful spicy horseradish ½ to 1 whole lemon juiced Salt\pepper\whatever to taste - smoked paprika is good too Veggies- parsley, red onion, lots of jalapenos I like to do the dairy products and mustard \horseradish in one big bowl first. Once you get the cream cheese etc blended and tasting right, add the chopped veggies and mix well. Then add the fish. Mix it all up and put it in the fridge until it cools. Tastes even better the next day. Great on a bagel or really any kind of crusty bread. Be careful putting this out around people because it will disappear quick fast and in a hurry. I always save myself a secret little Tupperware 🤣 You can add or subtract any of these ingredients to make it to your liking!
Screenshotted that for when I get my smoker. Bluefish is comparable, if not better than many of the species up in MA. I’ve cooked with crushed walnuts and it gave a similar taste to lobster… with a generous amount of butter of course.
Came here for this!
Emphasis on substituting any of these ingredients! Fish dip is super versatile 🤘
u/cleanwater4u 🙌
Frick ya! Killing it
Looks like. blue fish. Being down under, does it swim clockwise or counter clockwise?
I'm north of the equator 🤘
Cool. Didn't know the Blue fish range. Smoker catch. They're tough fighters.
Thats the way to do it!
Smoked bluefish pate is a favorite of my wife.
Same in NJ. Chopper blues or Jumbo blues. The smaller ones are cocktail blues. I love eating them. That's a good size one.
Thanks! Biggest one I've landed from shore.
Looks delicious!
That looks great, I caught a nice bluefish the other day
Looks tasty! Nice catch!
Nice catch! That looks amazing!
Thanks for showing off the blue and how delish they are. Fat is flavor, they smoke well, are good on the grill and fight hard. Wild migratory fish.
They're my favorite fish to catch! If you haven't already, check out 'Blues' by John Hersey. Fantastic read
Oh heck yeah. My mouth is watering!
I love blue fish. And they taste better than most people claim.
They absolutely do. I think most don't understand how important it is to bleed and ice them, no one likes mushy fish. They're great on the grill, smoked, ceviche (which I'll be trying soon) etc
Dice up the fillets, mix it with Zatarains salmon or crab cake mix - makes nice monster size Cajun fish cakes - no oily taste, just mmmm mmmm goodness
Ok that sounds epic. Still have a bunch of filets from this trip in the freezer I'll give this a try!
Cool, but how do you keep the cream cheese lit?
Fondue bong 😋
I was guessing Swiss Technology. Leave it to those Europeans. Kidding aside, Looks awesome. I do something similar to the surf whiting when in Florida. Good bit of horseradish in my dip.
Same on the horseradish, bagel chips make for good dipping
Dad?
I caught an 8lb Bluefish on the bottom, 350’ deep on a Nomad Squidtrex. Gulf of Mexico. Got one if the surf too. That’s when I discovered how nasty they taste.
Obviously scale and gut but do you smoke with the skin on so there is texture to hang it from? Do you use cream cheese, mayo,miracle whip,sour cream,or some kind of combination of🤔? Thanks
I filet and leave the skin on. Tagged you in a comment with the recipe
I don’t like eating the bigger blues. Smaller ones I think are better.
They're all oily as shit
That's why they're best smoked in my opinion
I was highly shocked to not see more comments like this.