06/05/2026
FISHY FRIDAY FACTS
Let's take a closer look at the Blue Fish, considering that is what is being caught off the surf in our area.
Blue Fish are schooling fish and are voracious predators. They can be seen feeding at the surface on schools of bait fish.
The bluefish are usually 20-25 inches in length but can get up to 42 inches! They are blue or blue-green along their back, fading to silver or white along their sides and belly.
Bluefish have two dorsal fins, with the second far larger than the first. They also have forked tails and very sharp teeth.
Blue Fish eat Plankton when they are young but transition to squid, shrimp, crab, and other fish such as mullet, spot, bunker, herring, and mackerel.
The best setups for catching Blue Fish are by using Fire Ball rigs, whole mullet rigs, and using a single hook with a 3-way swivel.
Once the bluefish is caught, you will want to clean and fillet it for dinner. Bluefish have a rich, full flavor and coarse, moist meat with edible skin. The larger the fish, the more pronounced the taste. The meat of uncooked bluefish ranges from a light putty color to blue-gray with a brownish tinge. It becomes lighter when cooked. A strong-flavored, dark strip of meat on the fillet may be removed before cooking.(The Blood Line)
Blue Fish can be great for baking, broiling, or even making fish cakes! Plan to cook bluefish within a day of catching it. True fish lovers appreciate the rich, strong flavor of blues, which can be nicely complemented by acidic ingredients like lime and lemon juice or tomato. For an easy entrée, simply brush a fillet with mustard or mayonnaise and broil it. Only small bluefish can be fried since larger fish are too oily. Large fish can be baked whole.
Happy Fishing!
Once the bluefish is caught, you will want to clean and fillet it for dinner. Bluefish have a rich, full flavor and coarse, moist meat with edible skin. The larger the fish, the more pronounced the taste. The meat of uncooked bluefish ranges from a light putty color to blue-gray with a brownish tinge. It becomes lighter when cooked. A strong-flavored, dark strip of meat on the fillet may be removed before cooking. (The Blood Line)
