Yes, the key to the best tasting bluefish is fresh, keep them cold, gut them soon after they are caught and cook them correctly. Younger fish are easier to work with as well...
Left row is all Spanish mackerel, except the bottom fish is a schoolie striper, the right row are all bluefish.
Top fish is a Spanish mackerel, the rest are bluefish.
Top two are Spanish mackerel, the rest are bluefish.
One of the best eating fish in the Bay are croaker...
