Fish
Bluefish
Bluefish (Pomatomus saltatrix) is a voracious, oily Atlantic game fish with grey-blue skin and rich, assertive flesh. Flavour is strong and fine when ultra-fresh; it oxidises and turns fishy quickly, so ice and same-day cookery matter. Popular on the US East Coast for grilling, smoking, and broiling. Remove the dark lateral line if it tastes too strong. Acidic marinades, tomato, and bold herbs partner well. Not a mild white-fish substitute—lean into the oiliness with high heat and bright sides.
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A sample of named types with their own origin and culinary profiles.
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 5.36 g
- Saturated Fat 0.99 g
- Trans Fat 0 g
- Monounsaturated Fat 2.1 g
- Polyunsaturated Fat 2 g
- Cholesterol 54.4 mg
- Sodium 78.5 mg
- Salt 0.2 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 18.8 g
- Water 67.9 g
- Energy 133 kcal
- Water 67.9 g
- Protein 18.8 g
- Animal Protein 17.8 g
- Fat 5.36 g
- Saturated Fat 0.99 g
- Monounsaturated Fat 2.1 g
- Vitamins 43.9 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 3.57 mg
- Vitamin B5 — Pantothenic Acid 0.62 mg
- Vitamin B6 0.35 mg
- Vitamin B7 — Biotin 2.6 µg
- Vitamin B9 — Folate 10.2 µg
- Vitamin B12 — Cobalamin 2.1 µg
- Vitamin C 2 mg
- Vitamin D 1.3 µg
- Vitamin E 0.5 mg
- Vitamin K 0.4 µg
- Minerals 368 mg
- Major Minerals 290 mg
- Trace Minerals 77.5 mg
- Salt 0.2 g
- Sodium Chloride 0.2 g
- Cholesterol 54.4 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 2.1 · vitamin-a: 20 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 3.57 · vitamin-b5-pantothenic-acid: 0.62 · vitamin-b6: 0.35 · vitamin-b7-biotin: 2.6 · vitamin-b9-folate: 10.2 · vitamin-d: 1.3 · vitamin-e: 0.5 · vitamin-k: 0.4 ·
Minerals
Sodium: 78.48 · Potassium: 176 · Calcium: 36 · Iron: 1.1 · Zinc: 0.4 · Iodine: 76 ·
Fish flesh is lean to oily depending on species; marine omega-3s rise in fatty fish.
History
Atlantic coastal communities fished abundant bluefish runs for fresh and smoked food.
East Coast sport and commercial fisheries made bluefish a regional summer staple.
Stock swings taught cooks to prize absolute freshness for bluefish quality.
Chefs revived local bluefish on seasonal menus with careful handling techniques.