![]() ![]() Hersey, now 74, has verbalized the passion of the bluefisherman. "Better still," goes the old joke, "throw away the bluefish and drink the gin." Hersey includes a now-famous recipe from Nat Benchley of Martha's Vinyard in which the lime-marinated bluefish gets a healthy splash of gin then flames under the broiler. And nothing worse if it is old or handled improperly. There is nothing better than a sweet, fresh, moist slab of broiled bluefish. ![]() To eat bluefish within hours after it has hurled its body completely out of the sea to snap viciously at an iridescent whirling lure is to know heaven.īut beauty and flavor die rapidly in this fish. John Hersey, a toast before dining on the day's catch. It may be one of the few classics that will get spattered and dripped upon while lying open on the kitchen counter while the reader spoons mayonnaise, grates ginger, slices onions and checks the recipes that conclude each chapter.īy mere scent of my food, to life again." Or, call him by his real name, John Hersey, a Pulitzer Prize author who turned his 20-year-long obsession with bluefishing in Massachusetts' Vineyard Sound into one of last summer's best-sellers: "Blues" (Alfred A.
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