Martha's Vineyard Smokehouse Bluefish
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A collaboration between Nate Gould (an incredible chef and our pal) and Nils Leaf (think Poseidon), Martha's Vineyard Smokehouse makes the best Bluefish you've never tasted. Clean and lightly savory with a touch of smoke, this fish has NOTHING to do with the oily, gummy Bluefish of yesteryear. Why is that the case? Because Nate and Nils know how to treat fish and don't take any shortcuts. This comes down to three main behaviors: the harvest-cure-smoke time is very short, they are bled immediately and then put into an ice slurry on the boat. If you don't take these actions, the fish deteriorates quickly - especially fatty fish like Blues. Friends, this is the real thing!
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