You’re here, you’re finally HERE! Welcome b-ACK Summer, oh how we’ve missed you.

Alex and I love fishing. It’s quiet, it’s active, it’s emotional, and, it’s together. We typically have the rods on top of our Jeep at the ready. But, to kick off Summer fun, Alex and I love nothing more than getting out on the water to catch some fish – or at least try. From our early days of worms and casting of the dock at the lake, getting out off shore is a whole other level. It’s not always sunshine and rainbows though, trust me. It’s ALL the feels and emotions. The anticipation, the packing, and the endless casting. We’ve had whole days without a single bite. That was NOT the case on Friday thankfully out with Captain Corey from Bill Fisher Tackle. He knew the spots where the fish were, but even he wasn’t prepared for this new school of bluefish just making it’s way to Nantucket through the channel between Martha’s Vineyard and Muskeget Island. The perfect way to start Summer, casting and catching galore. Thousands of blues sunning themselves at the surface! It was truly a site to behold. And, the fishing was all humane…catch and release. Interesting fact, often times, these fish are SO excited and active, they jump out of the water and “unhook” themselves, making our release job even easier!

We did have to keep one however, to truly enjoy and toast to remember the day. A gift from the Sea. Let me tell you, it was a classic Nantucket bluefish pâté feast! From caught, to cook, to culinary delight!

Bluefish is typically viewed as a “fun to catch but not great to enjoy” type of fish. NOT the case! Yes, bluefish is a gamey fish, but bluefish pâté made with the right blend of ingredients is DELICIOUS! And, if you’re familiar with one of Nantucket’s finest dining establishments Straight Wharf Restaurant, Bluefish pâté is their signature “amuse bouche” (Literal French translation is “mouth amuser”, this bite is served complimentary, to gift the guest a wonderful taste from the Chef, an example of more delicious to come).

Straight Wharf’s Bluefish Pâté Recipe

8 oz cream cheese, room temp

1 tbsp Worcestershire sauce

1 tbsp fresh lemon juice

1 tbsp fresh parsley, chopped

1/2 medium red onion, chopped

1/4 cup minced chives

1/2 pound smoked bluefish, cooked, chilled, and flaked* note – no smoker, try brine below

Toast points or crackers for serving

NOTE – If you don’t have a smoker, mix 3 tbsp brown sugar with 6 tbsp kosher salt and 1 tsp of liquid smoke. Coat both sides of raw fish fillets with the rub and place in a plastic bag, refigerate for 4-8 hours. Rinse, pat dry and continue with recipe.

Step 1 – Blend cream cheese, lemon, Worcestershire sauce, red onion, parsley and 1/2 of chives in a food processor.

Step 2 – Flake chilled fish into a bowl and fold into creamed mixture.

Step 3 – Add remaining chives on top. Chill (up to 3 days). Serve cold with toasts or crackers.

It’s Summer, get out there, wet a line and enjoy! XO Kristy