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Bluefish Pomatomus salatrix Tailors, Blues, Greenfish, Snapping Mackerel With lean dark sweet and delicate flesh, blues are found along the entire Atlantic Coast from Florida to Massachusetts and occasionally as far north as Maine. Like migrant birds, blues swim north in the spring and migrate south for the winter. There for depending on where you are on the east coast the season may vary. Young bluefish feed mainly on crustaceans, mollusks and small fish. As they grow older the fish begin to feed on menhaden, mullet, and anchovies. Preparation: Remove the dark, oily strip of flesh that runs down the center of the fish, which infuses the meat with a fishy flavor when cooked. Bluefish is excellent baked or broiled. When preparing whole fish marinate it. The Bluefish is also well suited for roasting and pan-frying, and for stir-frying in flour or cornstarch-dredged chunks. Its rich meat smokes well. Bluefish is not recommended for stews, soups, or chowders, since the meat falls apart easily. Blues are available all year but are most abundant in the Gulf States and New York markets from May to October. Storage: Keep the fish well iced until cooking as natural oils in the flesh turn rancid when the internal temperature of the fish rises. Bluefish does not freeze or travel well, and is best purchased locally when in season.
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