Baked Bluefish

Invited by my hostess in Connecticut to cook the finest bluefish which her son had ever caught, I had recourse to this recipe. Its joint authors are Joan Grice of Wood’s Hole and Anne Cohen, a marine biologist at the Smithsonian. Not all ichthyologists take an interest in fish cookery, but those who do – and I have met many such all over the world – usually produce fine and expert recipes, like this one. The stipulation accompanying the recipe is that the fish be very fresh.