Add the mayonnaise to the bowl and mix until ingredients come together. Thin the mayonnaise with the honey and vinegar. Break the fish into small pieces, removing any bones that may appear. Its good on everythingBrine Recipe:32 oz of Water1/4 Cup Sugar1/4 Cup Salt1/4 Cup Soy SauceJerk Seasoning or Mustard Se. 2 tablespoons mayonnaise (homemade best, storebought OK) Ingredients 1 pound smoked bluefish fillet 1/2 pound cream cheese 1/4 cup butter 3 tablespoons minced onion 2 tablespoons Cognac 2 tablespoons lemon juice.1 tablespoon celery leaves or celery stalk, minced.1 tablespoon hot pepper, seeded and minced.You should leave the fish in the brine for at. Cover and refrigerate while brining - a minimum of four. Pour over the bluefish to cover in a shallow pan and add the bay leaves, mustard seed, and peppercorns. It is extraordinarily full-flavored (often meant euphemistically as 'fishy'), attributable to its high omega-3 fatty acid content. The mixture is great on salad, or try it with bread! Add the salt and sugar and stir or shake to dissolve completely. Smoked Bluefish Salad with Hot Peppers and HoneyДЇrom Jay Keller, Bon AppГ©tit Executive Chef at Gallaudet University in Washington, D.C.Д«luefish is an oily fish, like mackerel, which is a good substitution. Time to tip the scales in a healthy, homeward location! ItвЂ™s Local Fish Week here on the BAMCO blog, in honor of our first-ever Eat Local (Fish) Challenge! According to a new report from NOAA, Americans eat only about 15 pounds of seafood per capita annually, and of that, 91% is imported.

Smoked bluefish