• By Ken and Maria Perrotte

Tasty Licks – Hook Into Some Blues (Cakes)

Updated: Nov 9, 2020

While bluefish generate excitement when they assault your fishing lures, they rarely elicit the same reaction when it comes eating them. Some anglers believe these fun-to-catch, hard-fighting water marauders are too oily, too strong tasting for the dinner table. Those who do eat bluefish typically recommend smoking them or using some other means to mitigate the fish’s perceived flavor limitations.

It took some research and a little culinary trial and error, but we no longer get the blues when bluefish swarm the baits. We’re hooked on bluefish cakes.

Bluefish don’t freeze well, getting “mushy” easily. Fillet the fish soon, removing all the dark stuff in the middle of the fillet related to the lateral line. Bluefish fillets take on an almost grayish hue, but they whiten up when you boil or bake them until opaque. This is your first step in making this dish, which is similar in preparation to crab cakes.

The fish cakes can be frozen and cooked later. Because the seasonings and chips are salty, we don’t recommend adding any salt. Spicy food lovers can add cayenne or red pepper.

Bluefish Cakes

4 tablespoons chopped onions

2 tablespoons chopped green onions

1 tablespoon olive oil

1/8 cup cracker crumbs

1/8 cup crab flavored or salt/vinegar potato chips

1 tablespoon chopped fresh parsley

¼ teaspoon baking soda

2 teaspoons Old Bay reduced sodium seasonings

½ pound cooked bluefish fillets (a little over 1 cup of meat)

1 egg

1 teaspoon Worcestershire sauce

1 teaspoon brown mustard

5 tablespoons mayonnaise

½ teaspoon lemon juice

2 tablespoons margarine or butter

Boil or bake fillets until opaque; then crumble the meat. Heat oil in frying/sauté pan. Cook onions and green onions in oil until soft. Mix dry ingredients in a bowl (cooked onions and green onions, cracker and chip crumbs, parsley, baking soda, seasonings) and add fish, blending gently. Mix wet ingredients (egg, Worcestershire sauce, mustard, mayonnaise, lemon juice) in a bowl large enough to hold all ingredients.

Fold fish mixture into wet ingredients and, using your hands, form your bluefish cakes. Bring butter to a sizzle in the pan you used to cook the onions, add cakes and reduce heat to medium. Brown on both sides, ensuring middle of the cake gets hot. Serve with green salad and your favorite honey mustard dressing or over pasta with citrus cream sauce.

Serves two as entrée or four as appetizer. If you serve it over salad, have a crusty bread on the side; if served over pasta, have a side salad. A sauvignon blanc or pinot grigio wine will go well with this, but for something a little different, try a well-chilled Portuguese vinho verde.

Citrus Cream Sauce

This versatile sauce enhances many types of fish, from delicate sea bass to these more highly seasoned fish cakes. A teaspoon of sugar can be added if a sweeter sauce is desired. By changing the ratios of citrus juices and zest, you can make a tangy lime sauce or a sweeter orange sauce. This sauce can be made a day ahead and reheated.

1 tablespoon olive oil

1 tablespoon chopped onions or shallots

2 oz clam juice, fish stock, or vegetable broth

½ cup whipping cream

¼ cup dry white wine

1 teaspoon orange marmalade

1 teaspoon lime juice

1 tablespoon lemon juice

½ teaspoon herbs de province

½ teaspoon Worcestershire sauce

¼ teaspoon lemon zest

Saute onions in oil over medium-low heat until soft, about 1 minute. Add all other ingredients and bring to a boil over medium-high heat.

Reduce heat, use a wire whisk to thoroughly blend, and cook until reduced to desired consistency, about 12 minutes.

#food #cookingbluefish #bluefishcakes #ChesapeakeBayfishing

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© 2017-2021 Kmunicate Worldwide LLC, All Rights Reserved. Outdoors adventures, hunting, fishing, travel, innovative wild game and fish recipes, gear reviews and coverage of outdoors issues. Except as noted, all text and images are by Ken Perrotte (Outdoors Rambler (SM). Some items, written by Ken Perrotte and previously published elsewhere, are revised or excerpted under provisions of the Fair Use Doctrine


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