If possible, complete the entire operation within thirty minutes. Because bluefish travel in schools,many fish may be landed in a short time. If bleeding and gutting are not possible, pack the stunned fish on ice immediately and gut them as soon as it is practical. Bluefish are generally used as whole dressed fish or fillets. The flesh is usually dark because of its high fat content, and it has a strong, characteristic flavor.
Larger fish tend to have a more pronounced flavor.
Bluefish caught in North Atlantic waters in the summer have a stronger flavor than those caught in the spring. The distinct bluefish flavor can be reduced by trimming the dark, fatty areas away and by cooking the fish in a manner that will allow fat drippings to drain away. Soaking fillets in solutions such as milk and lemon juice has been suggested as a way to reduce the characteristic flavor, but the effectiveness of this practice is a matter of personal judgment. For the best results, use fresh or frozen bluefish as soon as possible. The weakfish, also known as the grey seatrout, is a popular game fish.