THE FISH LIST PORTAL

 

BLUEFISH

Bluefish new to me, so I just cooked myself a fillet to see. I like it, it’s got attitude.  Bluefish are voracious hunters, often following schools of small, oil-rich menhaden (aka Pogies). This diet gives the larger bluefish their distinctive, bold flavour. The younger bluefish munch on crustaceans, which results in a milder and sweeter taste. They can grow up to 30lbs, and anything over 10lbs is called a “horse,”  while the sprightly younger ones weighing 1 to 2lbs are known as “snappers.” The average market size is around 3 to 5lbs. And I can attest that they are mild, savoury and gently gamey -  right up my alley. The texture is firm and flaky, making it a great choice for grilling, broiling, or even smoking (actually, I think smoke it the compliment to this fish). If you're used to milder fish like cod or tilapia, bluefish might be a bit more robust for your taste buds, but many people love it for its unique, punchy profile. It has personality.

Summary:

  1. Flavour: Bold, rich, and pronounced — oily with a strong, slightly gamey taste; often described as assertive or "fishy" compared to milder white fish

  2. Texture: Moist, coarse, and flaky; holds up well to high-heat cooking

  3. Fat Content: High — contributes to its richness and depth of flavour

  4. Aroma: Distinctly oceanic; fresh bluefish smells clean, but it can develop a strong odour quickly if not very fresh

  5. Colour (Raw): Darker, bluish-pink flesh

  6. Colour (Cooked): Turns off-white to beige with a firm, flaky texture

  7. Culinary Versatility: Best grilled, broiled, baked, or smoked; pairs well with acidic ingredients like lemon, vinegar, tomatoes, and bold herbs or spices

Booze Pairings:

Pinot Noir light-bodied red with low tannins, complements Bluefish without overpowering its flavour. Beaujolais: fruity and vibrant, Beaujolais pairs well balancing its richness with bright red berry notes. Grenache: Soft and fruity, it enhances bluefish, especially when grilled or spiced. Chianti: a lighter one works nicely, particularly with tomato-based bluefish dishes, adding savoury depth.