Sometimes called snapping mackerel, tailor, fatback or skipjack, the bluefish is found in warm coastal waters of the Atlantic Ocean from Cape Cod to Argentina. In the winter months they are found in large quantities off the coast of Florida. As the weather warms many, but not all, migrate north as far as Cape Cod.

They are a pelagic fish, which means they live near the surface of the water. A young bluefish is called a snapper and a mature one is called a chopper. These are names given because of their sharp clicking teeth and tremendous appetite, attacking even humans.

They frequently weighs 10 pounds and have been known to reach 40 pounds and 3 ½ feet in length. Fish over 20 pounds are rare. They have a  grayish blue-green back with a white belly. A fast growing fish, they can live up to 14 years. They are popular with sports fishermen although they are also commercially fished. In the late 90s the population was declining. Because of the work of fish management the population rebounded withen 10 years.

Cooking Bluefish



Bluefish have a tender, firm flesh that is moderate in fat with a distinctive flavor. The meat is brownish in color and turns white with cooking. You can remove their rather strong flavor by removing the dark stripes running the length of the fillet. Smaller fish seem to be milder in flavor.  After cooking the meat remains moist. The best way to cook bluefish is to, bake, broil or oven fry. Click on a link for easy ways of cooking.
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