The Florida Keys Bluefish

    Tailor, Snapper,
    Baby blues,
    Choppers, Elfs

    The United States supplies the majority of bluefish on the market. Bluefish is an excellent fish to eat
    and is marketed mostly fresh or smoked. The meat of raw bluefish is light putty to blue-gray in color
    with a brownish tinge. It becomes lighter when cooked. A strong-flavored, dark strip of meat on the
    fillet may be removed before cooking.

    Bluefish has a rich, full flavor and coarse, moist meat with edible skin. The larger the fish, the more
    pronounced the taste - bluefish prey on menhaden, a small, oil-rich fish that gives older, larger
    bluefish their strong flavor. Younger bluefish eat crustaceans, resulting in sweeter and milder flesh.

    As in all extremely active predators, the digestive enzymes of bluefish are powerful and their meat
    deteriorates rapidly if not immediately iced, and it doesn’t freeze well. That’s why the fish is seldom
    seen far from where it’s caught (unless flown in by a restaurant). So buy in season, and plan to
    cook bluefish within a day of purchase

    Fresh year-round, but varies by area; not available frozen

    Bluefish Saltwater Fishing Regulation
    More about the Bluefish Species
    Bluefish - Fishery

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