![]() Bluefish commonly range in size from seven-inch (18-cm) "snappers" to much larger, sometimes weighing as much as 40 lb (18 kg), though fish heavier than 20 lb (9 kg) are exceptional. Its single row of teeth in each jaw is uniform in size, knife-edged, and sharp. Coloration is a grayish blue-green dorsally, fading to white on the lower sides and belly. The spiny first dorsal fin is normally folded back in a groove, as are its pectoral fins. The bluefish is a moderately proportioned fish, with a broad, forked tail. Bluefish are known as tailor in Australia and New Zealand, elf and shad in South Africa. It is a marine pelagic fish found around the world in temperate and subtropical waters, except for the northern Pacific Ocean. The bluefish ( Pomatomus saltatrix) is the only extant species of the family Pomatomidae. Lopharis mediterraneus Rafinesque, 1810.Cheilodipterus heptacanthus Lacepède, 1801.Cheilodipterus saltatrix (Linnaeus, 1766).Be sure to store it in its original packaging over a bowl of ice.įeature Image: Flickr user Jake Slagle ( CC BY-NC 2. We recommend keeping bluefish in your refrigerator for no more than 3 days. Be sure to ask your fishmonger when the bluefish arrived in stores so you know about how old it is. Image Credit: Flickr user gsz ( CC BY-NC-ND 2.0 ) Ways to Store BluefishĬonsume bluefish as quickly as possible, as they have a tendency to spoil. Once cooked, serve the fish with some bread, cheese, pickles, and dish. This nonfussy, easy recipe allows you to mimic the flavors of smoked fish without actually having to smoke it. One of the better ways to consume the bluefish is to go the Salmon way and use this Smokeless Smoked Salmon recipe for the bluefish. Cook the bluefish fillets on high heat and top it off with vinegar-infused vegetables sprinkled on top to cut through the richness of the fish. You can replace the mackerel with the bluefish in this recipe with little alteration to the overall flavor of the meal. ![]() Mackerel is another type of strongly-flavored Atlantic fish. One recipe you substitute bluefish for is Mackerel Escabeche. The acid and garlic butter really complements the richness of bluefish well. In this recipe, the fillet of bluefish is paired with the smoky garlic butter, a squeeze of lemon and some herbs sprinkled on top. Bluefish are moist and oily so they are not everyone’s cup of tea, but this recipe will change nearly any naysayers’ mind. When they are cooked right, bluefish are heavenly and one such recipe we’ll talk about is the Sous Vide Blue Fish with Smoky Garlic Butter. Little bluefish can be consumed by frying them. Bluefish are generally eaten raw, baked, poached, or smoked. The meat is moist so they need to be cooked or eaten fresh from the ocean or else they tend to go bad fairly quickly. Bluefish has a strong flavor with edible skin. The taste of bluefish is as “fishy” as you can get. Image Credit: Flickr user gsz ( CC BY-NC-ND 2.0 ) Flavor of Bluefish While the majority of the bluefish migrate from one place to another, there are some bluefish that do not migrate. They are also sighted far south in the Gulf of Mexico. Bluefish can also be found as far north as Nova Scotia.īluefish migrate around the world you can find them as far west as Cape Cod and as far east as the Sea of Marmara near Istanbul. Bluefish can be found throughout the open waters of the world and are mostly found in Florida and later in the year in Massachusetts. The bluefish is the only extant species of the Pomatomidae family. We at Suvie are big fans of bluefish, and hope to convert you to this strong-flavored fish. Bluefish is a unique seafood delicacy that has a polarizing reputation.
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