{"id":133,"count":10,"description":"Bluefish is a tender-fleshed fish that is high in omega-3 fatty acids. As such, its quality declines quickly upon death. The trick is to buy the freshest blues available from a source that you know handles fish the right way \u2014 immediately cleaning and icing the fish when it is caught.\r\n\r\nTo deal with the strong flavor of blues, some ethnic groups have prepared the fish using equally flavorful spices and herbs. Basil, oregano, garlic, onion or all of these together applied with a heavy hand is a common practice.\r\n\r\nAlso, one can use cooking methods that render out as much of the fat as possible, i.e., broiling on a rack or grilling.\r\n\r\nAnother approach has been to use lots of lemon (an acetic factor) to cut the oiliness of the flesh, cut through the strong flavor and, some say, to fool the taste buds.","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/category\/bluefish\/","name":"Bluefish","slug":"bluefish","taxonomy":"category","parent":0,"meta":[],"acf":[],"yoast_head":"\nBluefish Archives - Mariner's Menu<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/category\/bluefish\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bluefish Archives - Mariner's Menu\" \/>\n<meta property=\"og:description\" content=\"Bluefish is a tender-fleshed fish that is high in omega-3 fatty acids. As such, its quality declines quickly upon death. The trick is to buy the freshest blues available from a source that you know handles fish the right way \u2014 immediately cleaning and icing the fish when it is caught. To deal with the strong flavor of blues, some ethnic groups have prepared the fish using equally flavorful spices and herbs. Basil, oregano, garlic, onion or all of these together applied with a heavy hand is a common practice. Also, one can use cooking methods that render out as much of the fat as possible, i.e., broiling on a rack or grilling. Another approach has been to use lots of lemon (an acetic factor) to cut the oiliness of the flesh, cut through the strong flavor and, some say, to fool the taste buds.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/category\/bluefish\/\" \/>\n<meta property=\"og:site_name\" content=\"Mariner's Menu\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:site\" content=\"@seagrantnc\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"CollectionPage\",\"@id\":\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/category\/bluefish\/\",\"url\":\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/category\/bluefish\/\",\"name\":\"Bluefish Archives - Mariner's Menu\",\"isPartOf\":{\"@id\":\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/#website\"},\"breadcrumb\":{\"@id\":\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/category\/bluefish\/#breadcrumb\"},\"inLanguage\":\"en-US\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/category\/bluefish\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Bluefish\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/#website\",\"url\":\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/\",\"name\":\"Mariner's Menu\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/#organization\",\"name\":\"North Carolina Sea Grant\",\"url\":\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2023\/05\/cropped-sg_logo.jpg\",\"contentUrl\":\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2023\/05\/cropped-sg_logo.jpg\",\"width\":512,\"height\":512,\"caption\":\"North Carolina Sea Grant\"},\"image\":{\"@id\":\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/www.facebook.com\/ncseagrant\/\",\"https:\/\/x.com\/seagrantnc\",\"https:\/\/www.instagram.com\/ncseagrant\/\"]}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Bluefish Archives - Mariner's Menu","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/category\/bluefish\/","og_locale":"en_US","og_type":"article","og_title":"Bluefish Archives - Mariner's Menu","og_description":"Bluefish is a tender-fleshed fish that is high in omega-3 fatty acids. As such, its quality declines quickly upon death. The trick is to buy the freshest blues available from a source that you know handles fish the right way \u2014 immediately cleaning and icing the fish when it is caught. To deal with the strong flavor of blues, some ethnic groups have prepared the fish using equally flavorful spices and herbs. Basil, oregano, garlic, onion or all of these together applied with a heavy hand is a common practice. Also, one can use cooking methods that render out as much of the fat as possible, i.e., broiling on a rack or grilling. 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