Bluefish Salad
Ingredients
- 3 qt non-beef bouillon or fish stock
- 4 celery stalks coarsely chopped
- 12 c drained capers
- 1 Tbsp salt
- 1 34 c mayonnaise
- 8 lb fresh bluefish fillets
- 1 large onion chopped
- bunch of fresh dill chopped
- 12 c distilled white vinegar
- 2 tsp pepper
Directions
- Place the stock in a large pot bring to a boil then reduce heat and add fillets
- Simmer gently for about 8 minutes until cooked firm
- Allow to cool discard skin dark center of meat and bones
- Cool overnight