Fresh year-round, but varies by area. Not available frozen. Buy in season, and plan to cook within a day of purchase.
U.S. wild-caught from Massachusetts to Florida.
Rich, full flavor. The larger the fish, the more pronounced the taste. A strong-flavored, dark strip of meat on the fillet may be removed before cooking.
Coarse, moist meat with edible skin.
The meat of raw bluefish is light putty to blue-gray in color with a brownish tinge. It becomes lighter when cooked.
Bluefish are a good source of selenium, niacin, vitamin B12, magnesium, and potassium. As apex predators, bluefish can accumulate comparatively high levels of mercury and PCB contaminants. Limited consumption has been recommended in some states.