We have been dropping the trolling motor and doing a lot of pluggin, looking for trout and new haunts in general. We've found a few trout, reds and flounder along the way--we'll post more on that later. Along the way, we have been under attack by the blues, as they will readily hit an artificial--or anything for that matter.
Just thought we'd post one of our favorite ways to prepare bluefish:
Smoked fish dip
Smoke the blues and pick the meat. Add an equal amount of softened cream cheese to the meat. Throw a couple dollops of mayo, chopped green onion, garlic powder, black pepper and a tad of your favorite hot sauce. Mix well and set in the refrigerator for about 12 hours. Grab your favorite cracker, a frosty beverage and go to town! This recipe works well with any smoked fish and even does quite well with canned tuna.