CTFishTalk.com: stripers and blues - Connecticut Saltwater Reports ( CT Saltwater Reports ) - A Community Built for Connecticut Fisherman.

Michael · Joined: 28 Jan 2012 Posts: 3823 Location: Bridgeport

I've never caught a keeper there, but plenty of blues, fluke, and sea robins.

Stripedhunter · Joined: 30 Jul 2012 Posts: 52

I would seasoning them with salt, blk pepper, throw in some chopped onions, herbs of your choice. Let it sit for 15 minutes then put them in aluminum foil and in the grill they go. You will never call them garbage no more.
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JustinSolak · Joined: 17 Jul 2011 Posts: 245 Location: East Hartford, CT

I love these recipe threads.

I'm a big boy with a bigger appetite and a passion for cooking. I like the LSWIF style of cooking (Lets See Whats In the Fridge) It can almost be an art at times.

Most people don't think to marinade fish too often. Its always some spices, some bread crumbs, herbs, vegetables, fry the crap out of it, etc. But taking the time to marinade a fish, especially one like a bluefish, can really pay off.

When it comes to making marinades LSWIF style, it helps to know this: Sweet, Spicey, Salty. 3 S's, as a general rule. Don't be afraid to add whatEVER ya got. Ketchup, jelly, hot sauce, lemon juice, orange juice, salad dressing, salsa, mustard. You name it, I've probably tried it. Try to use the 3 S's and it usually comes out pretty good, sometimes better than others. Over time and thru experimentations, you tend to learn what goes with which thing, and you may come across an awesome recipe. And it may just open a new chapter in your mental cookbook. In another post, i wrote that i coated striper with mustard and dipped it in bread crumbs. Works for striper, not so much fluke. But hell, dip fluke in a lemon butter marinade then into bread crumbs and its great. Go figure.

With that being said, and before a stray TOO far from the topic, this is a recipe we came up with for bluefish that is to die for. So good, we were dipping the beer battered fluke in the marinade AFTER the bluefish was all gone:

Equal parts of french dressing and steakhouse marinade (sweet and spicey). I like chicago steakhouse marinade when i can find it, though cant remember who makes is. Do about a cup of each. Splash some worchestershire shire shire sauce (salty, and thats how a try to pronounce it anyways) maybe a tablespoon or two and about the same amount of honey (more sweet). Keep tastin til you got somethin that makes your taste buds sing. Or at least water Laughing

I don't do a lot of measuring. Been cookin a long time and I'm really good at eyeballing. But your taste buds don't lie. If the marinade taste good, the fish will too.
Marinade 24 hours, wrap in tin foil, and bake. About 350 for 15 to 20 mins. When you can stick in a fork and easily flake it, its done.

By all means, if this inspires anyone to experiment and someone comes up with a great marinade, I would LOVE to know about it!
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