The bad rap on blues comes from fish that have been mishandled, not iced down immediately. They don't freeze well, and shelf life of a blue is 1 to 2 days. If they kept nicely frozen they would be an attractive commercial catch. Blues are an oily fish and very perishable. There is a reason for the love/hate attitudes about blues. And, he gives the stranger some fabulous dinners with their catch-of-the-day. In the process, the fisherman gives the stranger (and the reader) a dizzying education that ought to qualify for three hours college credit. The fisherman invites the stranger to join him for a summer of fishing beginning and ending the bluefish season in Vineyard Sound. The literary device is a prose dialogue between a fisherman and stranger he finds standing forlornly on the dock - a man who wants to understand the magic of the sea, but is reluctant to become a killer of fish. He has done it with meticulous research giving his readers that longed-for flash under the mirror surface of the sea revealing some of the wonder and mystery. Hersey, now 74, has verbalized the passion of the bluefisherman. "Better still," goes the old joke, "throw away the bluefish and drink the gin." Hersey includes a now-famous recipe from Nat Benchley of Martha's Vinyard in which the lime-marinated bluefish gets a healthy splash of gin then flames under the broiler. And nothing worse if it is old or handled improperly. There is nothing better than a sweet, fresh, moist slab of broiled bluefish. To eat bluefish within hours after it has hurled its body completely out of the sea to snap viciously at an iridescent whirling lure is to know heaven.īut beauty and flavor die rapidly in this fish. John Hersey, a toast before dining on the day's catch. It may be one of the few classics that will get spattered and dripped upon while lying open on the kitchen counter while the reader spoons mayonnaise, grates ginger, slices onions and checks the recipes that conclude each chapter.īy mere scent of my food, to life again." Or, call him by his real name, John Hersey, a Pulitzer Prize author who turned his 20-year-long obsession with bluefishing in Massachusetts' Vineyard Sound into one of last summer's best-sellers: "Blues" (Alfred A. It will help you make perfect meats, master searing, and discover the sous vide times and temperatures you need to make everyday food amazing.and impress your friends and family.Call him Ishmael. I'd like to invite you to join my FREE Sous Vide Quick Start email course. The times and temperatures used are almost never enough to pasteurize it.įor more information about cooking fish, including how to make the brines, you can read my article on How to Sous Vide Fish. Warning: Warning: The bluefish you use should be high quality fish you would feel comfortable eating raw. This can take the form of a wet 5% brine or a dry brine. Brining the fish before cooking it also helps firm up the texture and flavor it. The fish only has to be cooked long enough to heat through. Brining the fish before cooking it also helps firm up the texture and flavor it.īluefish is normally cooked between 104☏ and 140☏ (40☌ and 60☌) which ranges from just slightly warmed texture up to firm and even chewy. The fish only has to be cooked long enough to heat it through, usually 25 to 45 minutes. More Resources More Resources Resources More Resourcesīluefish is normally cooked between 104☏ and 140☏ (40☌ and 60☌) which ranges from just slightly warmed texture up to firm and even chewy at the high end.Equipment and Tools Equipment and Tools Equipment Equipment and Tools.Getting Started Guides Getting Started Guides Getting Started.Sous Vide Time and Temperatures Sous Vide Time and Temps Sous Vide Time and Temps Sous Vide Temps.
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