BROILED BLUEFISH
Most oily fish do not keep well; even a month or two in a freezer can leave you with an unpalatable mess. On the other hand, fresh from the water, fish high in the oil are indescribably delicious. Bluefish are a prime example, and as was so often the case, the incomparable Robert Ruark summarized the situation quite nicely.
He wrote: “I feel real sorry for people who never had a chance at broiled bluefish or mackerel when the fish is so fresh you have to kill him before you clean him. Some say that blues and mackerel are too fat and oily, but there are some people who don’t like snails or oysters and think carrots are just dandy.”
You’ll need:
Broiling bluefish is the essence of simplicity. Clean, leaving the skin intact. If the fish is of much size, cut in half length-wise.
Place on a grill (best of all, one right on the beach where you pulled the fish from the surf) over a fine bed of coals. Cook until the skin cracks, bubbles, and becomes crisp.
Eat straight from the grill, dusted with salt and black pepper, with saltine crackers or crusty bread, along with a salad, as accompaniments.
ANNA LOU’S BAKED SQUIRREL
I grew up in a time (the 1950s) and place (North Carolina’s Great Smokies) where huntable populations of big game animals did not exist. Small game was abundant though, and rabbits, grouse, quail, and squirrels were regular and welcome fare on the family table.
My mother, the Anna Lou of this recipe’s title, was particularly partial to squirrel. She prepared it a number of ways, from frying young squirrels to squirrel and dumplings, but this recipe was a family favorite. She served it with sides of milk gravy made with drippings from the broth from the second cooking step (see below), cathead biscuits, and some of the vegetables she canned during the summer months. It was wonderful, and remains one of my favorite culinary memories from boyhood.
You’ll need:
2 squirrels, dressed and quartered
Water to cover the squirrel
1 teaspoon baking soda
1-2 tablespoons butter
Place dressed squirrel in a large saucepan. Cover with cold water, add soda, and heat to boiling. Remove from heat and rinse squirrel well under running water, rubbing to remove all vestiges of the soda.
Return to pan and cover with fresh water. Bring to a boil, then reduce heat and let simmer until tender. Place it in a baking dish, dot with butter, and bake at 350 degrees until browned and crispy.
Tip: If you are dealing with old, tough squirrels, a pressure cooker can be used in the tenderizing process.
For more from Jim Casada, visit his website at jimcasadaoutdoors.com.