Seafood traditions developed in communities along the central North Carolina coast as Europeans and New Englanders traveled south in the 18th and 19th centuries. In the summer and fall, thick schools of bluefish streamed through local waters. Vegetables from the garden and a hot batch of freshly milled cornbread rounded out most meals back then — and still do today.
Bluefish is an excellent source of selenium, niacin and vitamin B12, as well as a good source of magnesium and potassium, according to: https://www.fishwatch.gov/profiles/bluefish.
Cold Poached Bluefish with Dill Mayonnaise
Prepare Dill Mayonnaise and refrigerate.
Bring poaching ingredients to boil in large, shallow pan or fish poacher. Partially cover, reduce heat and simmer 15 to 20 minutes. Gently place fillets in poaching liquid. Reduce heat and cook until fish flakes easily when tested with a fork, about 15 minutes. Do not boil. Refrigerate until thoroughly chilled, overnight if possible. Cut into serving-size pieces. Serve with Dill Mayonnaise. Serves 12.
In small bowl, combine mayonnaise, sour cream, dill, mustard and garlic. Chill for several hours or overnight to develop flavors. Serve over cold poached fish.
Note: Our Dill Mayonnaise recipe came from the kitchen of Mary Dudley Price.
Contributed by Joyce Taylor