Photo by Ryan Stiner
I ought to have become accustomed to this pattern by now, but the truth is that it still sort of surprises me: So many of the foods I crave seem to consistently start out at the opposite end of the preference spectrum from what most folks favor. When it comes to fish, I love, love, love the full-flavored ones. If I'm picking out what I'm going to cook at home, it's almost always going to be something like fresh bluefish, mackerel, sardines, or shad.
In whatever form you use it, bluefish is bold. It's not the sort of food that sits quietly in the background. In fact, it's sort of like the title of that old Who album; if any fish was going to be "Meaty, Beaty, Big and Bouncy," bluefish would be it. Firm-fleshed, rich. If you don't believe me, take it from Cap'n Phil Schwind, author of "Clam Shack Cookery," who's been called, "the fisherman's fisherman, the cook's cook, Cape Cod's champion storyteller." He wrote, "... bluefish are the very finest kind of eating."
Recipe: Bluefish Fried in Bacon with Blue Grits
This is a simple preparation, it has a great name, it's pretty eye-catching on the plate and, most importantly, it tastes extremely terrifically good. I made it with the really superb, organic, stone-ground blue grits that we get from Glenn Roberts' Anson Mills in South Carolina. Given that the old corn varieties ranged in color from white to red to yellow to blue and most everything in between (or even all on one cob--try Glenn's multi-colored "speckled grits" too!), blue grits really aren't all that strange.