What is Bluefish and How Do You Cook This “Alien” Species?

The bluefish is not as frequently heard of as other fish species: it is known to be a particularly aggressive predator that is not easy to catch. In recent years it has become a presence to keep an eye on in Mediterranean seas, potentially invasive like the more famous blue crab. In appearance it can be confused with a sea bass, even if its meat is less valuable, thus resulting in it being cheaper: despite this, it has good nutritional values ​​and like other poor fish it is a valid alternative to the more "noble" but unsustainable ones. Let's get to know it better.

What is Bluefish: Origin and Characteristics

Scientifically known as Pomatomus saltatrix, the bluefish belongs to the Pomatomidae family. It is a nomadic and cosmopolitan fish that populates temperate and tropical coastal waters: it is present in the Indian, Atlantic and Pacific Oceans, and also in the Mediterranean Sea. In recent years, due to rising temperatures, it has increased on the Tyrrhenian, Adriatic and Ionian coasts, making itself seen especially between late spring and autumn. Its dimensions can vary considerably: on average it reaches 30-50 cm in length, but adult specimens can easily exceed a meter and weigh over 10 kg. From a physical point of view, it is characterized by having an elongated and slender body, gray-green in color and a silvery ventral part. It has sharp teeth, which makes it a real hunter, rather voracious towards other fish, and this is why the effects of its expansion on the local fauna are being monitored. Due to its combative nature, the bluefish is very popular among sport fishermen.

Nutritional Properties of Bluefish

If we look at the nutritional properties of bluefish, it turns out to be a good source of high-quality proteins and omega-3 fatty acids, a bit like other blue fishes, such as mackerel or sardines. In 100 grams there are about 124 calories, therefore also adapting to low-calorie diets. Among the minerals, there is an abundant concentration of phosphorus and potassium, as well as B vitamins (B6 and B12 in particular) and retinol (vitamin A). Its intake is positive for cardiovascular health, helps reduce cholesterol levels in the blood and fight inflammation; promotes the correct functioning of the metabolism and nervous system.

How to Use Bluefish in Cooking

Let's now look at its use in the kitchen. Do you have a bluefish? Use it as you would a sea bass, knowing that its meat is more stringy. The starred chef Chiara Pavan , who joined the world of MasterChef as the fourth "bonus" judge during the selections for this new season, puts it in her menu that is attentive to environmental sustainability, together with blue crab and rapana venosa (a mollusc from Asia that devours other molluscs such as mussels and oysters). To enhance it at its best, prefer cooking methods that preserve the humidity of the pulp as much as possible: make room for it in foil , enriched with seasonal vegetables, potatoes or sliced ​​citrus fruits, such as orange and lemon, which keep it moist. Try it in the "acqua pazza" version if you don't want to use the oven, but are looking for a tasty dish to make in a pan. Bluefish fillets can be eaten raw, after freezing , and marinated with extra virgin olive oil and aromatic herbs, or fried.