Bluefish has a PR problem, and plenty of folks who have had encounters with bluefish on the plate can verify its reputation as oily, fishy and/or unpleasant.
But it doesn’t have to be that way. At a time when food prices are on the rise and fisheries are under scrutiny for sustainability, it makes sense to take another look at a fish that’s abundant and cheap.
According to the National Marine Fisheries Service, whose job it is to assess the viability of our nation’s fish stocks, bluefish are doing just fine: They have the highest possible sustainability rating (although health officials in seven states, including Delaware and Maryland, have issued an advisory for certain risk groups not to eat bluefish larger than 25 inches because of potential contamination by PCBs).
In other words, there are lots of bluefish, and their season is just beginning.
Read the complete story from The Washington Post.