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Bluefish (Pomatomus saltatrix)

Biology: Bluefish are found in temperate climates all over the world (except the eastern Pacific). In the 1990s, their numbers sharply declined on the Eastern Seaboard, but they have since rebounded. Bluefish school with other bluefish of similar sizes, and use their razorlike teeth to feast voraciously on all types of fish and squid. They are in turn eaten by sharks, especially the mako, and swordfish.

Sustainbility status: Bluefish population levels are high and overfishing is not occuring. More information is available here.

Harvest: Bluefish are caught using gillnets, longlines, fish pots, floating fish traps, trawl nets, and rod and reel.

Nutritional facts: Bluefish are a good source of selenium, niacin, vitamin B12, magnesium, and potassium. A 100-gram portion contains 20.04 grams of protein, 36.5 mcg selenium, 124 calories, 4.24 grams of fat, 59 mg cholesterol, and 60 mg sodium.

Cooking tips:

  • Bluefish has a rich, full flavor and coarse, moist meat with edible skin.
  • The flavor is nicely complemented by acidic ingredients like lime and lemon juice or tomato.
  • For an easy entrée, simply brush a fillet with mustard or mayonnaise and broil it.
  • Bluefish also can be grilled, roasted, or baked.
  • Only small bluefish can be fried, since larger fish can be too oily.

Available whole or filleted, from May to November.

Click here for bluefish recipes.

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