Why You’ll LOVE Bluefish Pate

It’s not just the great taste!

The Bluefish, aka Tallor in Australia, or Shad in South Africa, is a medium-bodied fish with a broad forked tail. Colors range from grayish-blue to blue-green, with a white underbelly. This delicious meat has a pinkish white hue, with darker pink sections as you move dorsally. Native to the North Atlantic, these fish migrate south to Florida in the winter months, and can be found as far as Nova Scotia in the summer months of the western hemisphere.

Traditionally, Bluefish Pate was created as a way for New England fisherman to use the fish left over from the nightly meal during fishing trips. The cook would smoke the remaining fish pieces and use them for Bluefish Pate. Served with crusty bread, it provided a cheap and hearty snack for the next fishing day, and will continue to be used as an appetizer in fishing towns all along the northeast seaboard for centuries to come.

Upon first taste, Bluefish Pate will instantly whisk you away to an Nantucket Beach in the summertime. You smell the salty air and feel the warm sun on your back as the waves pound the shore like an angry old man trying to return soup in a deli. As you chomp down on this decadent snack, you feel the smooth flavorful texture of the Bluefish Pate and the crunch of the generously sliced baguette on your palate. Oh, how they complement each other, masterfully blending opposite flavors for maximum enjoyment. What’s that you taste? A hint of cream cheese and cognac? Well, you would be correct; it’s as if these flavors were matched in heaven.

Some would search the web for a Bluefish Pate recipe, but why take the chance on messing it up and ruining your dinner party? Let the experts craft this masterful appetizer for you, and have the guys in brown deliver it fresh to your door!