If you’d like to firm up bluefish and cut its oiliness, brine it before cooking (brining tutorial), brush it with citrus juice, or marinate it in a vinegar or citrus based marinade.
Bluefish can be baked, broiled, grilled, pan-seared, sautéed or smoked. This fish’s high oil content makes it particularly well suited to hot-smoking.
Bluefish pairs well with spicy or sour flavors like cayenne pepper, cumin, vinegar (especially cider or red wine), citrus juice, chipotle chilies, tomatoes and mustard. Herb pairing options include rosemary, thyme and marjoram.
There is a thin strip of darker meat immediately under bluefish skin that is particularly strong flavored. If you’d like your bluefish to have a more mild flavor, cut it away before cooking.
Bluefish’s flesh turns a grayish color when cooked.
Whole Fish Recipes & Techniques
Fish Fillet Recipes & Techniques
Learn fishmonger’s lingo. Browse our Guide to Fish Terminology. Go to the Guide →
