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Recipe Series


Bluefish are a plentiful and inexpensive migratory fish found along the eastern seaboard of the United States – from the Gulf of Mexico to New England. Named for the bluish color along its back, bluefish are fierce fighters and are highly prized by sports fishermen.


Much of the bluefish caught by commercial

fishermen are incidental catch. The average size is 3 to 6 pounds, but they can grow to over 12 pounds. The flesh is soft, with moist flakes. Moderately oily, it has a distinct assertive flavor.


A small bluefish, (one to two pounds), is called a “snapper”, not to be confused with true snappers. These juveniles feed mostly on crustaceans and have a more delicate sweet flavor. For a milder flavor, bluefish should be cooked without the skin. It is delicious smoked or grilled in foil.


Eastern Seaboard.


Whole fish, skin on fillets.


Distinctive, robust.


Tender, moist, flaky.


9.6 g fat per 8 oz of meat

2.2 g saturated fat

282 calories

45 g protein

134 mg cholesterol

136 mg sodium


Best grilled or broiled.

Excellent smoked.

Can be baked.


Broiled Bluefish with Basil Marinade

Prep Time 35 minutes
Servings 2


  • 2 Bluefish Fillets skinless
  • 1/2 cup Fresh Basil Leaves (Marinade)
  • 1/4 cup Fresh Parsley (Marinade)
  • 1/4 cup Vegetable Oil (Marinade)
  • 1/3 cup White Wine Vinegar (Marinade)
  • 3 tbsp Gated Fresh Romano Cheese (Marinade)
  • 3 Cloves Garlic (Marinade)
  • Fresh Black Pepper (Marinade)


  • Mix all marinade ingredients in a blender.
  • Marinade fillets in a shallow pan for ½ hour.
  • Remove fillets from the marinade.
  • Broil in the oven for three minutes.
  • Flip fillets over and broil the other side for 3 minutes longer, until the flesh is done when tested with a fork (It will turn opaque).
  • Serve immediately.

Braised Bluefish with Red Onion


  • 2 Bluefish Fillets Skinned
  • Flour Seasoned W/ Salt & Black Pepper
  • Vegetable Oil
  • 2 Medium Red Onions Thinly Sliced
  • 3 tbsp Red Wine
  • Vinegar


  • Rinse Fillets
  • Dredge fillets in flour and shake off excess.
  • In a hot skillet with some vegetable oil, pan braise fillets, three minutes on each side, until done when tested.
  • Place on an ovenproof platter, and place in a warm oven. (250 degrees Farenheight)
  • In one tablespoon oil, sauté onions until lightly browned, about 10 minutes.
  • Add vinegar and continue cooking for one minute more.
  • Spoon onion mixture over fillets and let sit in the oven for 5 minutes.
  • Serve warm.