I personnally love blue fish, and I don't cut out the fat strip. My cousin worked on Fire Island in NY, for some rather wealthy people, and they lived close to the water. One day she saw some people fishing, and she asked one of the black servants what they were catching, and he said Blue fish, but nobody eats them. Too oily, and they don't taste good.
She said if you can get a couple, I will show you how to cook them that you will love them. He said ok, but he didn't know of anyway to make them taste any better. So the next day, he brought her two nice sized fish, and she told him she would fix them the next day, and he would love them. He just smiled, and left.
So she fileted them, and soaked them over night in milk,( some people soak them in salt water) and then she broiled some in butter with lime juice, galic powder, and salt and pepper, and some she fried. Well when the guy came back, she had him try a piece of each, and he at first didn't bellieve it was blue fish,
and she finally convinced him it was, and then told him how to fix it. So he is now very happily eating bluefish.
I like them like they are, and I just filet them, and broil them in butter, and lime juice, with oinons, and garlic powder, and salt and pepper, and a little cajun seasoning. I also fry them. I love Mackeral the same way. Kingfish I like slow cooked on the Bar B Que grill, with Bar B Que sauce. But I do love Blue fish, and Spanish Mackeral! Those little loops, and hooks, have been out for quite some time. First time I saw them was in the early Sixties.
So if they are still making them, they must still have a demand for them. Thanks, I never could remember the name for them, or if that is the same brand or not. Not too much you can do to keep Raccoons away, especially at night. They will stay in the shadows, and come somewhat close, so that you can hear them, and occaisionally see them. Just throw something at them, or ignore them, or get up and stomp our feet, and run at them a short ways. But they will come back.
Wayne
