"Rodney Myrvaagnes" > wrote in message
...
>
> Another budget possibility: If you can get really fresh bluefish
> fillets, cure them like gravlax with salt, sugar, and dill.
>
> Because the fillets are likely a lot thinner than salmon, the curing
> time is shorter.

I usually smoke bluefish, but will try this next time. I feel that bluefish
is horribly misunderstood by many and is delicious.

Jack Fin