Sounds great, thanks. I might try that fried bluefish in a fish taco or a po' boy. Juicy fish, lots of flavor, not for people who don't like 'fishy' fish. I try to remove the blood line to control the fishy taste for those who object.
My baked recipe is Legal Seafood's Baked Bluefish in Mustard Sauce. The sauce is 3/4 c. mayo, 1/4 c. dijon, 1/4 c. horseradish, 2 T minced onion, 2 T minced parsley, worcestershire and tabasco to taste. That's enough for 2 lbs of fish. Cut fish in serving portions, spread sauce on top, bake for 15 min at 450F. Just like at the restaurant.
I thought the idea of mayonnaise on bluefish was weird, but when I was a kid on vacation on Cape Cod, we got a whole bluefish from someone next door who caught a hefty bag full of them. He said to split it in half, cover it with mayo and bake it until it's done. One of the best fish meals I ever had. You're right; freshness matters.