I recently moved to North Carolina, and I'd never before heard of Blue Fish. But, after reading about the fish outside this forum, I was interested in trying it. By happenstance, we found whole Blue Fish at an Asian market today (about $4/lb. after cleaning). Subsequently, I searched the CS forums, and, while Blue Fish was mentioned, I didn't find any pictures or details. So.... Each whole but cleaned fish was about a pound. I didn't brine it--salt, pepper and lemon wedges inside; mustard, salt and pepper on the skin. 2 oz. of cherry. 200* for 90 minutes. Finished internal temp was 150*. Very moist, mild, no fishy taste, and just the right amount of smoke. Prior to this smoke, I'd only tried salmon (which we do frequently), and tuna (which I now grill rather than smoke). Blue Fish is definitely on the agenda to do again.
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