bluefish fillet.

Yes, bluefish fillets contain 0g of carbohydrates, making them perfectly suited for keto and low-carb diets. As a natural seafood product, they are also naturally gluten-free, provided they are not breaded or floured during cooking.

Bluefish has a bold, rich, and distinctively 'fishy' flavor due to its high oil content. The meat is moist and fine-textured, but it is much more flavorful and robust than mild white fish like cod or tilapia.

Because of its oiliness, bluefish stands up well to high-heat methods like grilling, broiling, or pan-searing. Using acidic ingredients like lemon, vinegar, or tomatoes in your recipe helps balance the fish's naturally rich flavor.

Bluefish is a predatory fish and is considered to have moderate to high mercury levels. It is generally recommended that adults limit consumption to once a week, while pregnant women and young children should consult health guidelines regarding intake.

Bluefish should be eaten as soon as possible because its high oil content causes it to spoil faster than leaner fish. Store it in the coldest part of your refrigerator, ideally wrapped tightly or on a bed of ice, for no more than 1-2 days.

While the skin is edible, many people remove the dark 'bloodline' strip along the center of the fillet before cooking. This area contains the highest concentration of oils and has the strongest, most pungent flavor.