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Faux Crab Meat Recipe for Bluefish
Faux Crab Meat
2 bluefish fillets (3-4 lbs. cleaned)
Old Bay Seasoning
Cheesecloth & white string
Large pot (bottom 1/2 of clam pot works fine)
Remove the dark meat and the belly flaps from the fillets. Remove the skin. Rinse fillets & pat dry with paper towels. Sprinkle Old Bay seasoning on the fillet & roll it up into a ball. Repeat with other fillet. Put the 2 fillets into the cheesecloth and tie off with string.
Bring a large pot of water with more Old Bay seasoning to a boil. Add the fillets to the pot and cook for 10-15 minutes. Remove cloth bag and squeeze out as much liquid as you can. (CAREFUL- It's HOT) Open cloth and remove contents and allow to cool. While it cools,melt some butter for dipping. When cool enough -ENJOY. Tastes like crab meat.
You can also mix this with mayonaisse like tuna fish for salads in a sandwich or put on a bed of lettuce for a salad for a lite lunch.
Bleeding the fish & keeping it in iced brine will keep the fish from getting that gamey bluefish taste. This should be done as soon as fish is unhooked and put in the fishbox/cooler.
06/13/08 02:48 PM
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