Red Fish, White Fish, Blue Fish for the Fourth
And then there are those memories of being overstuffed thanks to burgers and dogs and chicken, oh, my!
How to avoid it? An all-American fish feast. A red-white-blue bonanza of wonderfulness. We got two crack chefs to let us steal their best recipes for red fish (wild salmon), white fish (swordfish) and bluefish.
One requires the grill, one requires a blender, and one requires nothing but a sharp knife and a fridge. All three recipes are well-suited to any picnic table, and will leave you feeling light on your feet.
First, the under-appreciated bluefish (which is distinct from the also-delicious, taco-friendly bonito pictured above).
Cherries and smoked bluefish dip. Photo credit: Alex Van Buren
Often regarded as too oily, too stinky, too… fishy, it is at its most nuanced at Black Seed Bagels, where co-owner Noah Bernamoff has coaxed it into a super-simple, just-add-cream-cheese dip ideal for peppery crackers and bagel chips alike.
All you need to do is find the smoked, brined bluefish (or mackerel! or trout!), which is available at lots of specialty shops and fishmongers. And seek out a local, fresh cream cheese, which Bernamoff tells us makes a big difference.
Then there’s salmon. The wild stuff looks just gorgeous right now; if you can get your hands on some super-fresh salmon, turn it into a ceviche or a crudo, speckle it with fresh chives or dill, diced avocado, or pistachios, and drizzle it with olive oil.
Photo credit: Alex Van Buren