Bluefish is an excellent fish to eat and is marketed mostly fresh or smoked. The meat of raw bluefish is light putty to blue-gray in color with a brownish tinge. It becomes lighter when cooked. A strong-flavored, dark strip of meat on the fillet may be removed before cooking. Bluefish has a rich, full flavor and coarse, moist meat with edible skin. As in all extremely active predators, the digestive enzymes of bluefish are powerful and their meat deteriorates rapidly if not immediately iced, and it doesn’t freeze well. So buy in season, and plan to cook bluefish within a day of purchase
Although mostly caught by recreational fishers, commercial Bluefish fishers also bring this species to market. High population growth combined with good fisheries management has seen Bluefish abundance increase over the last decade to healthy levels. Most Bluefish are caught with gillnets, which occasionally entangle sea turtles and dolphins. When caught by hook and line, Bluefish are more ocean-friendly.
Bluefish is a migratory, open-ocean fish found worldwide. Until the 1990s, bluefish was primarily recreational fish; in recent years, the recreational catch has declined, but the commercial catch has remained relatively constant. Most bluefish are caught commercially with gillnets and there is a concern about the bycatch of marine mammals. However, gillnets used to catch bluefish are generally small-mesh nets, which have the lowest marine mammal bycatch rates of all gillnet mesh sizes.