{"id":8555,"date":"2016-12-15T12:55:00","date_gmt":"2016-12-15T17:55:00","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/?page_id=8555"},"modified":"2024-08-27T12:10:18","modified_gmt":"2024-08-27T16:10:18","slug":"mariners-menu-blue-holiday-flavor-included","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/mariners-menu-blue-holiday-flavor-included\/","title":{"rendered":"MARINER\u2019S MENU: Blue Holiday, Flavor Included"},"content":{"rendered":"\n\n\n\n\n
The trick with bluefish is to get the freshest possible catch from a trusted source who handles the fish properly. Blues need to be cleaned and iced as soon as they are caught. Find out more about bluefish biology and traditions on page 34.<\/p>\n\n\n\n
Here we share some recipes from Joyce Taylor, seafood education specialist with North Carolina Sea Grant and the North Carolina State University Seafood Laboratory for more than three decades. The recipes have been adapted for bluefish. These are among more than 150 recipes Taylor developed before she passed away in 2013. North Carolina Sea Grant plans to publish the new recipes in a book.<\/p>\n\n\n\n
Don\u2019t care for bluefish? \u201cDifferent fish have different flavors. But you can almost always substitute in most recipes. Just exchange one type for a similar one. For example, substitute one lean fish for another lean one, a fatter fish for another with about the same fat content. Most of our palates are not so discriminating that we will notice a big difference,\u201d Taylor advised in Mariner\u2019s Menu: 30 Years of Fresh Seafood Ideas<\/em>.<\/p>\n\n\n\n For more ideas on how to select and prepare seafood, pick up a copy of Mariner\u2019s Menu<\/em>. Until Dec. 31, 2016, get this book at a 15 percent discount from ncseagrant.ncsu.edu\/bookstore<\/a>. Or find it via UNC Press or at your local bookstore.<\/p>\n\n\n\n Visit the Mariner\u2019s Menu<\/em> blog at marinersmenu.org<\/a> for additional recipes.<\/p>\n\n\n\n More information on seasonal seafood can be found at ncseagrant.ncsu.edu\/localseafood<\/a>. \u2014 E.L.<\/p>\n\n\n\nPAN-FRIED LEMON BLUEFISH<\/strong><\/h2>\n\n\n\n