Don't like Bluefish? Maybe it's because the meat wasn't treated like FOOD.
Throw a Blue into a sack to bake in the sun or throw it into a cooler, it makes no difference. If you don't KILL the fish as soon as it comes off the hook, and allow it to suffocate in the air, and if you don't BLEED the fish it WILL taste terrible.
BUT if you follow these simple FOOD PREP steps, based on the traditional Japanese "Iki Jimi" procedure, it WILL make a huge difference.
Iki Jimi has been practiced in Japan for over 400 years. Recent university studies support the effectiveness of those Iki Jimi traditional methods based on scientific fact.
Fascinating articles by a Japanese angler about these steps here:
1) Need to kill the fish quickly, don't allow it to suffocate in the air or die slowly. When it dies a panicked, slow death enzymes and lactic acid are produced which enter and ruin the flesh.
2) Get the blood out. Blood harbors bacteria.
3) destroy the spinal column and nervous system. Rigor mortis will be delayed.
4) ice it down. Gut and/or fillet back at the dock. DO NOT let fresh water touch the flesh once the fish is cut open. Bring back a bucket of sea water to rinse off your fillets. DRY the fillets and wrap in clean paper towels before you store them in the fridge.
5) AGE the fish for a day or more so that it's flavors and texture develops.
BTW, Not just for Blues. I use these steps for all the fish I intend to bring home. If I am not going to release the fish and plan to eat it, then I'm going to make it the BEST quality FOOD I can!