Zone Base Fishing Skill - This topic attempts to answer the question, what fishing skill will I need to fish in a certain zone?.The Role of Skill - This topic considers the role skill plays in fishing, including how skill changes the proportion of fish that "get away". From where to get Recipe: Poached Bluefish, World of Warcraft The Burning Crusade Classic.The Burning Crusade - Fishing changes in the first expansion.Pools and Wreckage - This chapter will help you fish among schools and floating debris.Valuable Fish - This chapter will help you catch fish of value.The catch rate is the approximate proportion of all catches in the area from the water/pool type that are the named fish. Nagrand (Lake Sunspring and Skysong Lake only).Nagrand (except Lake Sunspring, Skysong Lake and Forge Camp: Hate).Where to catch Icefin Bluefish Water/pool type Overall, pool fishing will almost always give the greatest number of Icefin Bluefish per hour. Due to the way pools appear, you may need to fish from all pool types in Nagrand, before fresh Bluefish Schools spawn. Bluefish Schools contain an overall average of just under 5 Icefin Bluefish per pool. Some pools in Skysong Lake ( Nagrand) cannot be fished by short races (such as Gnomes).Ĭommentary: Approximately 20% of the catch from open water will be Icefin Bluefish, with no clear difference between higher and lower skill areas. Notes: Bluefish Schools are found in Skysong Lake, Lake Sunspring, and the water between Garadar and Halaa. All the information on the map is listed in the table below.))ĭetailed mapping of hard to find areas is shown below. Catching Icefin Bluefish ((If you allow Javascript, a map will display here. Serve with white rice, spooning the sauce over all and garnishing with the scallions.Usage: Cooking: Poached Bluefish (restores 7500 health over 30 sec, 23 Spell Damage and 20 Spirit for 30 min, requires Level 55).Īuction Value: Poached Bluefish sell for around 90 s each. Cook 8 to 10 minutes, turning as the liquid thickens, to coat the fish with a brown glaze. Add the scallions and adjust the heat so the mixture bubbles but not furiously. If necessary, add a little more water, so that the liquid comes almost all the way up the sides of the fish. Turn the heat to medium high and bring to a boil.Īdd the fish, flesh side down. A whole skillet of those served over rice would almost make you not miss the fish.ġ5 scallions, trimmed cut into 2-inch lengths, or 2-3 spring onions, or 1 large onion peeled and sliced.ġ½ pounds striped bass fillet, about 1 inch thick.Ĭombine the soy sauce, ½ cup water, sugar, and chili in a skillet just large enough to hold the fish. They drink up all the flavor of the poaching liquid and become tender, but they still hold on to a slight crunch. One unexpected treat in this recipe, which appeared in a Minimalist column in 1999, is the scallions. Use a minimal amount of liquid if you start out with too much, the fish will cook through before the liquid reduces. In the end you want to be left with a kind of glaze that coats the fish and serves as a sauce for the rice that you should definitely eat with it. Since the skillet is uncovered, the liquid reduces, intensifying in flavor and becoming thicker and thicker. It’s also a great way to cook mackerel or bluefish, other locals.Īs the fish cooks, the soy sauce turns it a beautiful golden brown, almost verging on mahogany. (It also virtually eliminates the likelihood of anything sticking to the bottom of the pan, which is often in the back of your mind when you sauté.) I love using this method with striped bass, which has the added bonus of being a local fish, but you can use any firm white fillets or steaks. Depending on the brand of soy sauce you are using, you may want to add more water or sugar to balance the flavors.Ī note from Mark Bittman: Poaching-cooking in simmering liquid-is a fairly forgiving way to cook fish, since it’s not likely to dry out. We like to add about ½ teaspoon of ginger, chopped 1 garlic clove chopped and a good drizzle of toasted sesame oil. A note from HOF: We have made several variations of this recipe.