Bluefish get a bad rap — people tend to describe their flavor as fishy and overpowering — but when the fish is caught fresh and eaten within a few days, it is elegant, fatty and substantial. It particularly shines when you steam or smoke it, as these methods can stand up to the fat. Here, the smoked bluefish is layered with tomatoes and hard-boiled egg with a buttermilk dressing. But you could just as easily take the smoked fish and serve it on hearty rye toast with crème fraîche and dill.
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Author
April Bloomfield | 2015-07-01
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