General Description: Bluefish (Pomatomus saltator) are great sport fish known for their voracious appetite and tremendous fight. Young bluefish eat crustaceans, so they are milder and sweeter, while mature bluefish eat menhaden fish, giving them their pronounced flavor. Around the Mediterranean, especially in Turkey and Tunisia, bluefish are a favorite at waterside restaurants. Brining or rubbing with lemon before cooking firms up the sometimes soft flesh and cuts its oiliness.

Locale and Season: Because bluefish deteriorate so rapidly, they are seldom found far from where they are landed. Worldwide, they are found in the western Atlantic and throughout the Mediterranean. In the United States, bluefish travel the East Coast from Florida to Maine, progressing northward, from spring to summer to fall. The main American catch is in the fall in the mid-Atlantic, with a winter catch off North Carolina. Peak season for bluefish is late summer, though they are available year-round.

Characteristics: Bluefish are most common at 5 pounds, though they may reach more than 30 pounds. Raw bluefish flesh ranges from light putty to bluish-gray, becoming lighter when cooked. Large bluefish have full-bodied flavor that is too strong for many people. Their coarse-textured, moist meat is rich in beneficial omega-3 fatty acids, and they have edible skin. Yield is 45 percent.

How to Choose: Look for small, brightly colored, firm bluefish for mild flavor and fine grain. Snapper blues are the smallest, harbor blues are medium size, and horse blues are the largest. The fish will be much milder if gutted and bled as soon as they are landed. If handled poorly, bluefish are subject to scombroid poisoning. Large blues may contain high levels of PCBs (polychlorinated biphenyls) and should be avoided, especially by those with weakened immune systems.

Storage: Bluefish deteriorate quickly, so keep the fish refrigerated, preferably covered by a bag of crushed ice. Cook this inexpensive fish the day you buy it, or marinate and then cook the next day.

Preparation:
1. Cut away the strong-tasting strip of dark meat under the skin for a milder flavor and more appealing look.
2. Using fish pliers, pull out the pin bones.
3. Bake, broil, grill, pan-sear, sauté, or hot smoke.

Suggested Recipe: Turkish Baked Bluefish (serves 4): Rub 4 (6- to 8- ounce) bluefish fillets with the juice of 1 lemon; set aside. Sauté 2 cups red onion strips and 2 teaspoons chopped garlic in olive oil. Add 1 pound diced tomatoes, 3 bay leaves, and 2 teaspoons paprika. Cook 5 minutes and stir in 1/4 cup chopped Italian parsley. Spread half the mixture in a shallow baking dish, top with fish fillets, and cover with remaining mixture. Pour 2 tablespoons olive oil and juice of 1 lemon over the fish and sauce, cover, and bake at 400°F for 20 minutes, or until the fish flakes.

Flavor Affinities: Bay leaf, cayenne, cumin, garlic, lemon, lime, marjoram, mustard, orange, oregano, paprika, red onion, red wine, red wine vinegar, rosemary, thyme, tomato.