Bluefish recipe: "Blues are best eaten as fresh as possible, as they tend to degrade over time and don’t keep or freeze well. They have a delicate flavor but can be more “fishy” than other types of seafood. Marinate or cook in acidic liquids to minimize fishiness. Bluefish is soft, and is best grilled, baked, broiled, smoked or similar to tuna in a roll. Grilling allows some of the fat to drip away. 'Snappers' (small blues) are best whole, breaded and fried the same day they were caught."
These pictures capture New England summer beautifully. Anyone more knowledgable than I able to offer ID on the type of shirt worn by the fella with the pink scarf? Is that linen, well worn oxford cloth, poplin? A touch hard to see, but perfect summer taking-care-of-business drape.
Ah, thank you, Muffy! I had a sneaking suspicion you might know.... That oxford looks well worn and plenty lived in-- just as a good oxford should be. The perfect shirt for TCB.
Bluefish recipe: "Blues are best eaten as fresh as possible, as they tend to degrade over time and don’t keep or freeze well. They have a delicate flavor but can be more “fishy” than other types of seafood. Marinate or cook in acidic liquids to minimize fishiness. Bluefish is soft, and is best grilled, baked, broiled, smoked or similar to tuna in a roll. Grilling allows some of the fat to drip away. 'Snappers' (small blues) are best whole, breaded and fried the same day they were caught."
ReplyDeleteBeautiful pictures, as always.
ReplyDeleteI'm not ready for summer to end.
These pictures capture New England summer beautifully. Anyone more knowledgable than I able to offer ID on the type of shirt worn by the fella with the pink scarf? Is that linen, well worn oxford cloth, poplin? A touch hard to see, but perfect summer taking-care-of-business drape.
ReplyDeleteCotton Oxford
DeleteAh, thank you, Muffy! I had a sneaking suspicion you might know.... That oxford looks well worn and plenty lived in-- just as a good oxford should be. The perfect shirt for TCB.
DeleteSheer perfection! As always!
ReplyDelete