Bluefish /Pomatomus saltatrix/ is a predatory marine fish, which is the sole representative of the Bluefish family. Bluefish is one of the most prized fish for sport and for industrial fishing. It is widely used worldwide. Bluefish inhabit depths and very shallow areas alike. These marine fish inhabiting warm sea areas.

Bluefish is up to 130 cm long and weigh about 14 kg. About a 200 g fish would generally not be a large specimen.

The most commonly harvested fish are between 1-3 kg. They are like piranhas because when they gather in herds, the destroy three times more than they eat. These specimens breed during the months of July to September. Overall, bluefish has amazing taste, making it one of the most expensive fish in fish markets. Bluefish spoil quickly if not refrigerated or placed on ice immediately after catching.

Composition of bluefish

Bluefish, like other fish is rich in minerals and precious substances. Low in fat, bluefish contain protein, vitamins A, B5, B6, aspartic acid, glutamic acid, alanine, arginine, cysteine, tryptophan, etc..

100 g raw bluefish contains 124 calories, 20 g protein, 24.4 g fat, 59 mg cholesterol, 60 mg sodium, 372 mg potassium, 70 ml of water, 7 mg calcium, 6 mg niacin, 36 mg selenium, 227 mg phosphorus, 33 mg magnesium.

Roast Bluefish

Selection and storage of bluefish

As mentioned, Bluefish has excellent taste, which determines its high price. Choose bluefish, and choose each fish carefully- the eyes should be clear, should not smell rotten at all. Murky eyes testify to less fresh fish.

Keep bluefish in the refrigerator for only a short time, because this can be bad. It is recommended that treatment be done in the same or next day after buying it, but it is best for it to be prepared immediately after purchase. The meat of fresh bluefish is pale cream to blue-gray in color. They may have a slight brownish tinge.

Bluefish in cooking

Before conducting heat treatment, the fish should be cleaned and washed thoroughly. Some people prefer to remove the dark strip of meat before cooking, because it has a very strong taste and smell of fish. The meat of bluefish is moist and juicy, and the skin is not eaten. The larger a bluefish is, the more pronounced flavor it has. During the thermal treatment, the meat lightens.

Bluefish is a fatty fish, so it is best to prepare grilled, or smoked. Only the smallest fish of this type are suitable for frying because they are so greasy. Big bluefish can be baked.

Grilling Bluefish

True lovers of fish delights like the strong taste of bluefish, which has a great taste with lime, lemon or tomato juice. It is very easy to prepare an appetizer of bluefish and brush the fillets with mustard or mayonnaise and bake them slightly. Dishes with bluefish are in perfect taste, complemented by a great white wine and beer, the perfect combination for hot summer months.

Benefits of bluefish

The tremendous benefits of fish consumption have long been proven. Bluefish is one of the finest representatives of the vast family of fish and not inferior in any way in terms of health benefits.

It contains vitamins that are essential for maintaining the immune system and the health of the body as a whole. More emphasis is put on grilled bluefish, because fried it loses some of its benefits. Bluefish is suitable for all ages, and it's the perfect combination of high percentages of protein and low fat.



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