The bluefish follow the squid into Peconic Bay every year, and after they've finished consuming all the cephalopod they can find, they stay in the bay to devour every piece of bait, baby fish, and piece of tin that's comes within feet of them. A couple weeks ago Audrey and I went to the beach and there were about 8 people surfcasting, I joined them and immediately hooked up, the bluefish were coming in about every third cast. At one point I looked down the beach and five of us in a row were hooked into 4-5 lb. fish. After about a 15 fish the light was diminishing and we went on home.

I'll eat about any fish fresh caught, but once blue fish makes it to the freezer there isn't much chance it is going to be consumed in our house. I believe I've discovered a great solution, Smoked Bluefish. It's really pretty easy if you have 10 minutes an hour for 6-8 hours. I used my weber and pretty much followed this recipe. I'm having the last of it now for breakfast 10 days later and it is very fresh, I'll have to see if it freezes and rethaws, this may seriously reduce my Alaskan Salmon bill. There are a couple things I'm going to do differently with the batch of bluefish I'm catching this weekend, first less salt, second leave the skin on the fillets, third cook it at a little lower heat (this is hard to regulate in my weber), all of these things should keep the fillets a little moister. Bluefish is full of Omega-3 fatty acids which is possibly one of the most important compounds in living a healthy long life.