BLUEFISH
This is a nomadic species. In the spring, they migrate closer to the coast and move northward up the East Coast reaching New England around the end of May. In October they migrate south out to sea. The largest catches from the Chesapeake Bay, New Jersey and Long Island occur during the spring and fall migrations. North Carolina has a significant fishery of blues during the winter months.
PRODUCT FORMS
There are several sizes of bluefish: small, ranging in size from 1/2 pound to 1-1/2 pounds; medium, ranging in size from 1-1/2 pounds to 2-1/2 pounds and large, which can weight as much as 20 pounds. The preferred cuts are from medium and small fish. They are sold as whole fish and fillets, fresh, frozen or smoked.
PREPARATION
The fillets are excellent for broiling, grilling, sautéing, and even smoking. The fillets from these fish are dark in color, but when cooked they become almost white. The larger bluefish have a tendency to be oily and have a stronger flavor than the smaller fish. The meat is soft-textured with moist, loose flakes.
NUTRITIONAL INFORMATION
In a 3 1/2 oz. serving, bluefish provides only 107 calories, 19.2 grams protein and 3.3 grams fat and contains 68 mg. of sodium.
VARIETIES
- Bluefish Sm
- Bluefish Med
- Bluefish Lg
- Bluefish Fillet Small
- Bluefish Fillet Medium
- Bluefish Fillet Large
- Smoked Bluefish
- Smoked L/P Bluefish
- Smoked Pate Bluefish
