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Named for their color, bluefish are bluish green with a silvery underside.
Young fish about 6-8 inches long are called "snappers" and are frequently
pan-fried. The bluefish travels in schools throughout the water column,
feeding predominantly on menhaden, herring, and mackerel. The fish has a
voracious appetite and is a frenzied eater, often pursuing schools of small
fish onto the beach, where bathers have been bitten by accident. The bluefish
is most prevalent just off the coast during the summer. It may grow to 45
inches and 27 pounds; in our area, most weigh from 2-15 pounds. Renowned for their fighting ability, bluefish are a favorite game fish. In fact, sport catches outweigh commercial landings. Most of the commercial catch is taken incidentally, but this could be changing in certain areas as species are being overfished and fishermen look to supplement their catch. There are seasonal gluts of bluefish that will depress prices. Since bluefish has a high oil content, fishermen should gut, bleed, and ice this fish as soon as it it caught. Strong digestive enzymes cause bluefish to spoil easily. That is why it needs to be processed right away. CULINARY DESCRIPTION Bluefish is a more flavorful fish due to its higher fat content. Some people think bluefish is "fishy", but they may not have sampled a truly fresh bluefish. The higher fat level is a plus when cooking this fish, for it keeps it nice and moist. Once cooked, the flesh loses its dark color, lightening to an off-white color, and it has a soft texture with loose flakes. To prepare bluefish, you may choose one of many techniques -- baking, poaching, broiling, grilling, and microwaving. Due to its soft texture, it would not hold up well to stir-frying or pan-frying. Bluefish is delicious grilled, after it has been marinated. Many cooks bake or poach it with slices of onions, lemons, celery, carrots, etc. A very simple recipe calls for wrapping bluefish fillets in aluminum foil with slices of lemons, tomatoes, and onions and then baking it in the oven at 425 degrees F for 10 minutes per inch of thickness. By doing so, you will have essentially poached the bluefish in its own juices. Cooked bluefish also makes wonderful fish cakes or mock "crab" cakes. |
