for the salt guys

[sandfly]

24 lb. bluefish caught !
I have caught a few that went 18 to 20 lb. that thing would tear your 8 wts. apart !

 

[GenCon]

Thats a really big bluefish. I have had them up to 18. But that is a monster.

GenCon

 

[Fishidiot]

No doubt - an enormous fish. Thanks for the pic. :-o

 

[poopdeck]

That's huge. Nice catch

 

[AFISHN]

Nice fish,Bob
The blue fishing in the DE Bay and at Jersey Shore was spectacular this year,after 6-8 years of very poor fishing.On the other hand,the flounder/fluke fishing was terrible.

 

[skybay]

Sandfly; this is a very big bluefish, where did you go? do you mind be a little more elaborate?

if you get some shrimps you can make yourself nice creole:

Shrimp and Bluefish Creole
Serves 4-6

¼ C - Oil
2 C - Onions, diced
2 C - Celery, diced
1 C - Bell pepper, diced
4 cloves - Garlic, chopped
12 oz - Tomato puree
½ t - Sugar
4 ea - Bay leaf
½ t - White pepper
24 oz - Crushed tomatoes
1 C - Crab stock or Shrimp Stock made from shells or Lobster Stock
2 C - Water
1½ T - Cornstarch
1 T – Paprika (smoked Paprika adds a nice twist)
2-4 lbs - Shrimp, peeled and de-veined
4 T - Parsley, chopped
Kosher salt and cracked black pepper
Preheat the oil in a sauté pan. Add the onion, celery, bell pepper and garlic, and cook until translucent. Add the tomato puree, sugar, bay leaves and white pepper, and cook for an additional 2 minutes. Add the Crushed tomatoes and stock and simmer for 1½ hours. Make a slurry (thick paste) by mixing together the water and cornstarch. Add the slurry to the sauce, stirring well to incorporate. Simmer for 10 minutes. Adjust the seasoning with salt and cracked black pepper. Sprinkle with the chopped parsley.

 

[sandfly]

not me gents though I wish it was. just a pic I saw recently.