Bluefish sushi or sashimi

Yield: 1 Servings

Measure Ingredient
\N \N Bluefish (60x2.5x7.5 cm)
\N \N Chopped scallions
\N \N Soy sauce regular or ginger (leave 3 or 4

1. Add to the bluefish a couple of pieces of chopped scallions, eat with regular soy sauce or my favorite ginger soy sauce.

Author's Notes: Owing to it's oily and darkish meat, not all fish recipes work well with bluefish. Blackened bluefish and smoked/BBQed work well, but here is an alternatives. If you're catching the bluefish yourself, clean it and put it on ice right away.

The first time I tried this at the Shinobu in Matawan, the chef gave it to me as a blind taste test. I loved it and only then did he tell me it was bluefish. As a general tip on eating bluefish, to obviate the oiliness try serving a tart sauce with it, gooseberry, kiwi, rhubarb etc.

Difficulty : easy. Precision

: no need to measure.

Recipe by: Dave Peak Catweazle Posted to MC-Recipe Digest V1 #677 by Kathy Meade <kmeade@...> on Jul 18, 1997

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