Pomatomus saltatrix

U.S. wild-caught bluefish is is sustainably managed and responsibly harvested under U.S. regulations.

Range & Habitat: Bluefish is found in U.S. Atlantic and Gulf coastal waters from Florida to Cape Cod

Identification & Biology: This silver-skinned school fish can weigh from 3 to 10 lbs.

Market Description: Bluefish is rich and full favored and cooks up tender and moist; meat color generally lightens when cooked.

Sold whole, or as fillets, steaks, or portions. The skin is edible but most chefs remove the darker bloodline due to its flavor.

Buying Tips: Keep an eye out for local bluefish when it’s in season! Bluefish season runs from May to October along the east coast, and from December to April along Florida’s coast.

Recommended Preparation: Smoked bluefish is a popular regional ingredient, serve it as an appetizer or work it into some croquettes. What about a smoked bluefish beignet? Grill it, roast it, or broil it – bluefish is pretty versatile.

Substitutes: Striped bass, mackerel, mahi-mahi, Atlantic Pollock