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Went fishing, need new ways to cook bluefish, black bass, and scup
Hey guys, I'm back from a nice day of fishing buzzards bay with my family, and we've caught more than the family recipes can handle without monotony. We don't even have recipes for scup, and we'll have to eat the bluefish several days in a row to avoid it tasting like, well, bluefish (although we will be making ceviche). I'm personally interested in trying out pickling/preserves, as I've heard that Korea makes some types of kimchi using fish and that sushi started out as a way to preserve fish and I love lox and every other fish preserve I've encountered. The rest of my family, though, would like stuff that doesn't take several months to prepare.
I should note that we brought one black bass home whole, but that no one in my family knows how to cook whole fish, so advice on that front would be very welcome.