Bluefish (aka Tailor, Shad, Elf, Chopper, Anchoa) is a strong flavored fish with an oily texture (they’re extremely high in omega-three fatty acids) and a small flake. They’re a popular sport fish because of their tendency to fight powerfully and tenaciously on the line.
Bluefish are particularly popular in the cuisines of the Mediterranean coast and are excellent smoked.
Store fresh bluefish in the coldest part of your refrigerator or freeze.
Use fresh bluefish within a day or so of arrival and freeze any leftovers. Use frozen bluefish within a day of thawing.
RECIPES & TIPS
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.
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 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.