Every October, my family and I, along with hundreds of other zealous fishermen, head for the South Carolina coast for the sole purpose of challenging the huge schools of ferocious bluefish migrating down the Atlantic. Like mackerel and tuna, fresh bluefish, with its fatty, well-textured flesh, is a perfect fish to barbecue, the one stipulation being that it must be dressed literally within a few hours of being caught and the dark, oily underbelly removed to eliminate a strong, fishy flavor. When buying bluefish fillets at the seafood market (never touch bluefish that has been frozen), always sniff them carefully for offensive odors, and be sure to cook them that same day. A little extra care should always be taken when dealing with bluefish, but once it’s been properly barbecued, you’ll agree it’s one of the most delicious fish imaginable.