Bluefish
Pomatomus saltatrix

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Bluefish’s strong fight makes this species a top choice for anglers. In fact, over 65 percent of the total allowable catch off the U.S. Atlantic coast is allocated to the recreational sector. Bluefish can reach 39 inches in length and weigh as much as 30 pounds, although normal market size is about three to five pounds.

With the exception of the eastern Pacific Ocean, bluefish is found in temperate and semi-tropical waters throughout the world. In the western Atlantic, bluefish is found from Nova Scotia to Florida. In 2004, commercial fisheries landed over 3,700 MT (eight million pounds) of bluefish. The majority of landings are taken in North Carolina (46%), New York (21%), and New Jersey (13%). Off the U.S. Atlantic coast, most commercial fishermen use gillnets (about 83%), although bluefish is also caught with otter trawls and handlines. No bluefish is imported into the U.S.

Bluefish is sometimes unfairly accused of tasting “fishy.” Like all fish, when it’s fresh it should not have a foul or fishy smell. Bluefish does not hold up to freezing, which is why it is rarely found for sale far from the coast.

CONSERVATION NOTES

In 2000, bluefish was classified as overfished in the U.S. Atlantic; however, as of 2005, bluefish is no longer considered overfished and overfishing is not occurring. Fishery managers at the Mid-Atlantic Fishery Management Council (MAFMC) and the Atlantic States Marine Fisheries Commission (ASMFC) are using management tools such as quotas and catch limits, minimum sizes, mesh size restrictions and seasonal closures to regulate both the commercial and recreational fisheries for bluefish. In addition, a rebuilding plan is in place to restore the population by gradually reducing fishing mortality. The rebuilding plan appears to be demonstrating some success; following years of decline in the 1980’s and mid-1990s, abundance has been increasing in recent years.

IN SEASON

• Available year-round

PRODUCT FORM

FRESH

• Whole
• Dressed
• Fillets, skin-on

BUYING TIPS

• Look for flesh that has a deep color. Flesh color lightens and is less tasty once the fish has been filleted and drained.
• Meat should be firm.
• To protect the flesh from bruising, store bluefish in salt water.