Bluefish, Pomatomus saltatrix are mainly seafood. They are also known as Snapper, Tailor, Chopper. They are the only abiding species of the pomatomidae family. They can be found throughout the open waters of the world and are mostly found in Florida and later in the year in Massachusetts. It can also be found as far north as North Scotia.
These are voracious fighters, “Chopper” is the name amongst the fisherman. They relocate around the world. You can find them as far as west as Cape Cod and as far as east as the Sea of Marmara near Istanbul. They are also sighted at the Gulf of Mexico. Where the majority of Bluefish resettle from one place to another, there are some of them who do not relocate.
An Overview
An average weight of bluefish is 3 to 15 pounds. They can be found in 30 pounds of weight. Fish bigger than 10 pounds are called “horses”, While youngsters 1 to 2 pounds are called “Snapper”.
Smaller bluefish live for nearly a year around the arm of sea and bays of the coast. In their adulthood, they start to migrate. Larger the size, they cover more migrating areas. They can adjust at 14 degree celsius temperature under the sea.
Their average length can be found at 30 cm. It still can grow 120 cm. In color bluefish is found green-ish blue to dark blue with some silver lining at both sides.
These apex predators of the sea feed themselves by squids, shrimps and smaller fish specially menhaden and silver slides.
Are they good to eat?
Yes, they are. You must plan to eat within a day of purchase . You will cherish the strong and rich flavour that it brings, which can be nicely complemented by acidic ingredients like lime and lemon juice or tomato. For a nice presentation, simply brush a fillet with mustard or mayonnaise and broil it. Bluefish are generally eaten baked, poached, smoked, or raw.
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Only small bluefish can be fried, since larger fish are too oily. Large fish can be baked whole.
Health Benefits and Risk Factors
Bluefish are an excellent source of selenium, niacin, vitamin B12, and omega-3s, and a good source of magnesium and potassium. The meat of uncooked bluefish ranges from a light putty color to blue-grey with a brownish tinge. It becomes lighter when cooked. A strong-flavored, dark strip of meat on the fillet may be removed before cooking. Bluefish has a rich, full flavor and coarse, moist meat with edible skin. The larger the fish, the more pronounced the taste. The meat is moist so they need to be cooked or eaten fresh from the ocean or else they tend to go bad fairly quickly.
There is a consumption advisory for bluefish due to contamination from mercury, PCBs, dioxin, and other chemicals. The State of Maine recommends that pregnant and nursing women, women who may get pregnant, nursing mothers and children under 8 not eat any striped bass or bluefish. Everyone else should eat no more than four meals per year.
Seasons of Bluefish
Due to their migration process they tend to come into the waters off the coasts in April and May. From there they move inshore for the rest of summer. The adults stay a month or two before going back to the ocean. Snippers relocates into coasts in summer and stays still fall.
Flavor of Bluefish
Bluefish has a strong flavor with edible skin. It’s rich flavor will amuse your taste. Containing moist meat with acidic or lemon it will taste even more. With some salad it would be nice to present the recipe.
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Nutrition Facts
| No of Fish | 01 |
| Weight | 100g |
| Calories | 124 |
| Protein | 20.04 g |
| Total Fat | 4.24 g |
| Saturated Fatty Acids | 0.915 g |
| Carbohydrate | 0 g |
| Sugars | 0 g |
| Fiber | 0g |
| Cholesterol | 59 mg |
| Selenium | 36.5 mcg |
| Sodium | 60 mcg |
| Omega 3 | 0.83 g |
Ways to Store
Please make sure to ask the fisherman when they caught these fishes to know how old they are. Consume them as early as possible because they have a tendency to spoil. You can store these fish in the refrigerator for not more than 3 days. Be sure to store it in its original packaging over a bowl of ice.
FAQS
Why is Mercury found on bluefish?
Mercury is widely known as quicksilver. It is an element which does not break down. It occurs naturally and is found in very small amounts in the water, rock and soil. When it breaks from rock or soil it becomes airborne and mixes with the clouds. Once Mercury is in water it becomes Methylmercury by bacteria and other processes. Then due to the ecosystem those bacteria’s are eaten by small fishes. Those small fishes are a meal for some upper level eaters. As the process continues, Sharks and those kinds of fish ended up being the most percentage of Mercury contained on their meat.
What benefit of Omega 3 in Bluefish?
Omega 3, is an incredible fatty acid. Which is traditionally not found in every food source we eat. Rather it is very rare to find. Bluefish can be your solution to the need of basic omega 3 for your personal hygiene. Omega 3 has lots of medical value for humans. It can reduce anxiety and depression. Also it is very helpful for eye problems. It can reduce heart diseases, As well as it is a very good food source for pregnant women.
Final Thoughts
In conclusion, we can say bluefish are very healthy seafood to your table. Because of its taste and its nutrition’s. Also you should avoid it in given conditions due to its risk issues.
