Order By Phone: 1-800-645-1899
Enter keyword or Item #

McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams

Brands
Products A-Z
Departments
Vitamins & Supplements
Herbal Supplements
Children's Supplements
Personal Care
Natural Grocery
Herbal Teas/Throat Drops
Buy 1 Get 1 Free
Resource Center
Nutritionist
Vita Blog
RSS Feed
Reference Library
Contact Us
About Us


Follow us on

Join our mailing list for exciting new products and promotions.

Please enter your Email address.






Website Content Protection

Healthnotes Index:

Bluefish

Bluefish: Main Image

Related Topics

Preparation, Uses, & Tips

Scale the fish by placing it in the sink under cold running water. Grasp the fish firmly by the gills and scrape off scales with a fish scaler or small, dull knife. Using short strokes, work from the tail to the head.

To remove the head, first cut through the flesh on both sides with a sharp knife. Then, if the fish is small, slice directly through the spine. For a larger fish, place the knife between vertebrae and tap the back of the knife with a hammer.

To fillet, use a sharp, thin knife. With the bluefish lying on its side, insert the knife behind the gills, and cut in an arc down to just above the backbone. Continue cutting parallel to the backbone toward the tail. Bring the knife up at the tail and remove the fillet. To skin the fillet, place it on a board, skin side down. Run a thin, sharp knife along the fillet between the flesh and the skin.

The secret to successful bluefish cookery is to not overcook. Whichever of the following cooking methods you choose, your bluefish will be cooked when its flesh becomes opaque but is still moist and can easily be pierced with a fork.

Brining

To improve the texture of bluefish, marinate the fish in a mixture of kosher salt, herbs, and water. Bring the salt, water, and herbs to a boil, simmer five minutes, then let cool. Add ice, pour brining mixture over the fish in a glass or stainless steel container, and refrigerate for one hour. Drain and pat dry before cooking.

Baking

Rinse fish and pat dry with a paper towel. Place whole or filleted bluefish in baking pan and cover with sauce made of liquid, herbs and spices, and vegetables. Bake in the oven at 400°F (200°C) until a knife slice in the thickest part reveals the flesh to be opaque but still moist.

Grilling

Place whole small fish or fillets directly on greased grill, 4 to 6 inches (10 to 15cm) above prepared coals or fire. Baste with butter, oil, or marinade, and close hood of grill. Cook until opaque and moist on the inside, 6 to 8 minutes for fish less than one inch (2.5cm) thick; 10 to 15 minutes for fish larger than one inch (2.5cm) thick.

Broiling

Rinse bluefish fillets and pat dry with a paper towel. Place fish on a rack above a baking dish. Preheat broiler and adjust oven rack so fish is 3 to 4 inches (7.6 to 10cm) from the element. Broil, turning once, until fish is opaque but still moist in the center, 3 to 10 minutes, depending on the size of the fish.

Pan frying

Rinse bluefish and pat dry with a paper towel. Dredge in flour and seasonings if desired. Shake off excess flour. Heat frying pan until hot. Add butter or oil. Place fillets in the pan and cook, turning once, until opaque but still moist in the center, 2 to 10 minutes, depending on the size of the fish.

Copyright © 2014 Aisle7. All rights reserved. Aisle7.com

Learn more about Aisle7, the company.

Learn more about the authors of Aisle7 products.

The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.



 
your cart is currently empty



Official PayPal Seal Solgar Approved Etailer BizRate Customer Certified (GOLD) Site

Please note that KosherVitamins.com does not process orders from Friday evening to Saturday evening.

The products and the claims made about specific products on or through this site have not been evaluated by KosherVitamins.com or the United States Food and Drug Administration and are not approved to diagnose, treat, cure or prevent disease. The information provided on this site is for informational purposes only and is not intended as a substitute for advice from your physician or other health care professional or any information contained on or in any product label or packaging. You should not use the information on this site for diagnosis or treatment of any health problem or for prescription of any medication or other treatment. You should consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you have or suspect you might have a health problem.
© 1999-2014 Kosher Vitamins Express. All Rights Reserved.
Report a bug on KosherVitamins.com