bluefish are back!

may on the vineyard means the return of bluefish. it is a rite of late spring when the first blue is caught and a sure sign that summer is on the horizon. bluefish can be mean, hard-pulling, razor-sharp teeth grinning fish. but if you want to buy locally-caught fish, they're a great bet. a whole fish is ideal. whatever you discard from the carcass makes great compost.

bluefish

 

Preheat a broiler 10-15 minutes ahead of time. Position your oven rack 8 inches away. Clean the whole bluefish by gutting and cleaning the cavity thoroughly, scaling and rinsing the entire fish very well. Pat it dry, rub with canola oil all over, sprinkle with salt then lightly spritz with soy sauce, mirin andrice vinegar. Place on a baking sheet and broil for 3 minutes (making sure it is not too hot). Flip and repeat spritzing, cooking another 3 minutes. Continue to flip, rotate and baste until the flesh on the thickest part of the fish is cooked through and will pull from the spine easily. Allow to rest slightly, then serve over a bed of lightly dressed greens. And don't forget to eat the cheeks. 

410 Middle Road, Chilmark, MA 02535
beetlebungfarm@gmail.com