Bluefish substitute?

I have a great recipe for bluefish (an oily sport fish my Long Island grandpa was fond of) and can't find it here. Does anybody know a fish purveyor who might carry bluefish? Or, failing that, have a recommendation for a substitute? Thanks.
Cheryl

Last time I was at the Evanston Whole Foods they had some (I tend to notice when I encounter bluefish b/c it's REALLY good when smoked & if I have plans to run the smoker I'll almost always pick up a piece...)

Not sure if they have any left, or where you might find a more reliable source.

Treasure Island on Clybourn sometimes carries bluefish. They are more likely to have bluefish in the summer. I can't think of anything available around here that would substitute well.

Treasure Island
2121 N. Clybourn

Bluefish from the Sound was a staple when I was in my teens, but the prejudices of the local Italian fishermen who caught it were deep. My brother-in-law won't eat it unless it's caught the same day--his father wouldn't eat it more than four hours out of the water. One year on vacation with friends in New Hampshire, they had friends come up from Connecticut--arriving with several bluefish personally caught by another Italian fisherman--father of one of the friends. Despite my caution about the age of the bluefish (previous day), Mary demonstrated a recipe where you baked the bluefish covered with mayonaise, which was then discarded, taking with it any off or overly strong flavor. It was quite good. But I still remain too skeptical to buy a bluefish fillet (which is what Treasure Island usually has), remembering my mother's admonitions about not purchasing certain kinds of fish if you couldn't see their eyes (mainly oily fish, now that I think of it).

Bluefish does smoke beautifully.

I believe I saw frozen whole bluefish at Issacson & Stein last year. Might be worth a call to them, especially since the blues are running right now.
I grew up fishing the Jersey coast, mainly for fluke and weakfish, but bluefish when they were running as well. Bluefish were a ton of fun to catch, but miserable to eat. I do agree smoked is one good way to make them edible.
I wonder if in a pinch king mackerel would substitute for blues?
Jamie

When my aunt and uncle still lived in Marblehead, MA, we usually had fresh bluefish cooked on the grill whenever we arrived for a visit. My aunt's version is the easiest and best I've had -- she brushes it with toasted sesame oil and sprinkles a little Jane's salt on top, then throws it on the grill. My uncle would go out and catch them in the morning and we would have them for dinner. He also had an extensive garden behind the house, so the accompanying salad would be picked fresh from the backyard just before preparation.

It doesn't get any fresher or better than that!

Suzy

Thanks for the suggestions. Can't find any fresh bluefish...I will use King Mackerel instead.

Dirks can get bluefish, if available. When i worked there i always found the supply to be relatively steady and the quality high.

Erik.

Dirk's fish and gourmet
2070 n. clybourn
773.404.3475[/i]