OK, I'm sure you've heard the recipe for bluefish that goes, "Place a bluefish on plank. Place the plank and the fish on a grill. Cook for 30 mins. Then throw away the fish and eat the plank."
But I grew up in upstate New York loving bluefish. I had no idea there was a stigma. So our fish market has some this weekend and I am wondering:
1. Is it true that bluefish has to be caught pretty much before your eyes to be any good? Or should fish shipped to a good store be OK?
2. Does bluefish actually take well to cedar plank grilling? Or should I leave that to salmon, trout, steelhead, etc.?
Any tips, especially on a grill, will be appreciated.