I recently got the summer issue of Cooking Wild magazine. Inside is the story I did in the spring with local Chef and CIA graduate Matt Cosenza. When he told me he was doing a story on bluefish I figured I would stop at a local deli and bring lunch with me. As the shoot progressed the bluefish cakes were left to sit there, waiting for me to taste it. Matt assured me it was edible so I gave it a try. After the two hour shoot I must have cleaned off six plates of the stuff, which included a slaw and sweet potatoe fries. It was really good, so good that I'm going to keep a few blues next time and give it a shot myself.