Bluefish

When the blues are running along the East Coast, devotees stream to the shores of Cape Hatteras and Long Island with long poles and hopes of bringing in some of the sporting fish. Smaller fish can venture quite close to shore, while others travel parallel to the shore a few miles out, where they’re fished by boaters. The fish travel in big schools, they have monstrous appetites and they’re fierce fighters—a sportfisher’s dream.

Even if you don’t catch your own bluefish, they make an interesting adventure in the kitchen. Their characteristically bluish flesh harbors a rich, distinctive flavor that many adore, though some find it too strong.

For the hardy fish lover, bluefish’s richness is very welcome and can be deliciously contrasted by acid ingredients such as citrus or tomato.

The bluefish are voracious diners, which in turn makes them distinctive dinners. They’re like ocean-going pack wolves, ravaging everything in their paths. Up and down the Atlantic coast, they follow their favorite snack: menhaden. These small, oily fish have a direct impact on the flavor of the bluefish.

Young bluefish of 1 to 2 pounds are sometimes called “snappers” or “snapper blues” and are more desirable because they tend to be less strongly flavored than larger fish. Young ones haven’t yet graduated to eating the oily menhaden; their diet is still sweet crustaceans, so the flesh has a milder sweetness.

Mature bluefish can weigh up to 30 pounds; over 10 pounds they can be called “horses” and have coarser flesh, often with an extra-strong flavor. You will rarely see specimens this large. The average weight of bluefish that get to retail markets is 3 to 5 pounds.

Bluefish, though feisty when alive, become delicate once caught. The fish must be handled carefully to avoid bruising and softening the flesh. And bluefish is one fish that simply doesn’t freeze well. For these reasons, bluefish don’t travel far outside the region where they’re landed. West Coasters rarely, if ever, see bluefish in the markets, though some restaurants will fly the fish in, almost as an “exotic” offering.

The high oil content of bluefish translates to a short shelf life, so be particularly vigilant when buying to be sure it’s still sweet and fresh-smelling. Plan to cook bluefish within a day of purchase. If possible, choose smaller, younger bluefish, which are often milder in flavor.

Bluefish are available whole or in skin-on fillets. Whole fish should be gutted very soon after being caught, so the flesh doesn’t absorb excess flavor from the viscera.

Bluefish travel up and down the eastern seaboard of the U.S., spawning north in the spring, and wintering in the south off the shores of Georgia and Florida. The biggest catch comes from New Jersey, with New York and North Carolina close behind.

The peak commercial catch of bluefish is generally late summer, when the prices will be at their lowest, possibly down to a few dollars per pound for fillets. The prices will fluctuate through the rest of the year, directly related to the catch—which can be high one week and low the next. Bluefish rarely bring very high prices, however; they are usually moderate.

As mentioned above, bluefish is a high-fat fish that’s big on flavor. For those who prefer mild seafoods, bluefish may prove too strong. That being said, young bluefish that are very fresh and carefully prepared can have a relatively mild flavor. For the hardy fish lover, bluefish’s richness is very welcome and can be deliciously contrasted by acid ingredients such as citrus or tomato.

Each 3 1/2-ounce piece of raw bluefish has 124 calories, 4g total fat, 1g saturated fat, 20g protein, 59mg cholesterol, 60mg sodium and .8 omega-3 fatty acids.

Because bluefish is full-flavored itself, it can be nicely complemented by flavorful ingredients. Mustard is one favorite: the fish can be simply brushed with mustard and broiled for an easy treat. Citrus juice and/or zest, too, pairs well with the pronounced flavor of bluefish. Try, however, to avoid overpowering the fish with ingredients that compete rather than complement.

Again, the flesh can be delicate, so take care to not handle the fish more than necessary.

Recipes:

• Grilled Bluefish with Grilled Eggplant Salad