Bluefish taste good if they are taken care of properly and are younger fish. Spanish mackerel are much the same way...
I ate them and they tasted like doodoo. I will never even attempt to eat them again. I just use them for chum!
Oh my! Send the fresh ones my way before you turn them into chum.
They are absolutely delicious when properly cleaned. They are somewhat oily, which makes them very moist. The "untasty" part is the bloody lateral line. Fillet them, skin them, and then use a razor sharp fillet knife to slice out the brown lateral line from just under where you removed the skin. Soak them in a very cold, but mild saltwater solution for an hour or so.
They are incredible when baked or broiled, especially in a spicy tomato sauce, served over linguine, topped with a little fresh grated hard cheese, and a little fresh green spice from the herb garden.
