Have you ever seen a lingcod? They are almost primeval looking—huge, gaping mouths with sharp teeth. As with any fish, the most important factor for how good it tastes is its freshness.
Once years ago, when I was six years old, visiting my aunt and uncle in Washington D.C., I ate an entire box of Ritz crackers. We never had anything like those crackers at home, so buttery, so delicious. And once I started, I couldn’t stop eating them.
The first time I encountered bluefish was in the Massachusetts kitchen of my friend Jill. Her famously unflappable son John was practically beside himself with anticipation of diving into one of the fillets his mom had prepared.