Bluefish
Pomatomus saltatrix
Managed by: NOAA Fisheries
Regions
New England/Mid-AtlanticSoutheast
Protected status
None
Also known as
TailorSnapperBaby bluesChoppersElfs
Seafood Profile
Powered by NOAA FishWatch data. Availability and detail varies by species.
NOAA FishWatch
Population
The stock is not overfished.
Fishing rate
Not subject to overfishing.
Bycatch
Regulations are in place to minimize bycatch.
Taste
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.
Texture
Coarse, moist meat with edible skin.
Color
The meat of raw bluefish is light putty to blue-gray in color with a brownish tinge. It becomes lighter when cooked.
Health benefits
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.
Sources
Managed by: NOAA Fisheries
Image credit: NOAA Fisheries/Jack Hornady