THE FISH LIST PORTAL

 

BLUEFISH

Bluefish was new to me, so I decided to cook a fillet to see what all the fuss was about. I liked it — this fish definitely has attitude. Bluefish are voracious hunters, often chasing schools of oily menhaden (aka Pogies), which gives the larger fish their bold, distinctive flavor. The younger ones snack on crustaceans, resulting in a milder, sweeter taste. They can grow up to 30 lbs, with anything over 10 lbs dubbed a “horse,” while the sprightly little ones at 1 to 2 lbs are known as “snappers.” The average market size hovers around 3 to 5 lbs. The flavor is bold, rich, and pronounced — oily with a slightly gamey edge that’s assertive compared to milder white fish. It’s exactly my kind of fish: savory, with plenty of personality.

Texture-wise, bluefish is moist, coarse, and flaky, holding up beautifully to high-heat cooking methods like grilling, broiling, baking, or smoking (which, I’ll say, is an incredible match for this fish). Its high fat content lends richness and depth, while the aroma is distinctly oceanic—fresh bluefish smells clean but can develop a strong odor if not very fresh. Raw flesh is darker with a bluish-pink hue, turning off-white to beige once cooked, with a firm yet flaky bite. Bluefish thrives with acidic pairings—think lemon, vinegar, tomatoes—and bold herbs or spices, making it a versatile choice for those ready to embrace a fish with a punch.

Ways to cook it…

  • Broil: A quick, high-heat method that crisps the exterior while keeping the inside moist. Try a zesty marinade with lemon, garlic, and chili flakes for a flavor boost.

  • Smoke: Bluefish shines when smoked, thanks to its higher fat content. Use a mild wood like apple or alder for a subtly sweet smokiness that complements its natural richness.

  • Bake: Wrap bluefish in parchment or foil with fresh herbs, citrus slices, and a drizzle of olive oil, then bake until tender and flaky. This gentle method keeps the fish moist and delicate.

  • Pan-sear: For a fast, flavorful meal, sear bluefish fillets skin-side down in a hot pan with butter or oil until golden and crispy, finishing with a squeeze of lemon.

  • Grill: Perfect for thicker fillets or steaks. Brush with olive oil, season with salt, pepper, and herbs like thyme or dill, then cook over medium-high heat until the skin crisps and the flesh flakes easily.

Each method works well with bluefish’s robust character, so feel free to experiment and find your favorite!

Foolproof Lemon-Dijon Grilled Bluefish - this is super tasty and foolproof!

Pairings

Bluefish, with its bold, oily character, pairs surprisingly well with certain light to medium-bodied reds that bring balance without overwhelming the palate. Pinot Noir, with its soft tannins and bright acidity, offers gentle red fruit and earthy notes that complement the richness of the fish, especially when simply grilled or roasted. Beaujolais (made from Gamay) is another excellent choice—its vibrant red berry flavors and zippy acidity refresh the palate and play nicely with the fish’s intensity, especially when served slightly chilled. For bolder preparations like grilled or spice-rubbed bluefish, Grenache (or Garnacha) works beautifully; its ripe strawberry and white pepper notes enhance charred edges and robust flavors. If the dish leans Mediterranean with tomatoes or herbs, a lighter Chianti adds savory depth, with sour cherry and dried herb notes complementing tomato-based sauces.

For a creative twist, finish the dish with a splash of dry vermouth or bianco vermouth in the pan sauce, or serve it alongside a slightly fizzy Lambrusco to cut through the richness with a lively, refreshing edge. For non-alcoholic options, try a sparkling citrus-infused water or a zesty ginger-lemon soda—both offer brightness and fizz to balance the richness of bluefish without overpowering its bold flavors.