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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, bluefish is highly nutritious, providing 20.5g of protein and only 124 calories per 100g. It is an excellent source of heart-healthy Omega-3 fatty acids, Vitamin B12 for nerve function, and Vitamin D for bone health.
Bluefish is an excellent choice for weight loss because it is high in protein and relatively low in calories. The high protein content helps promote satiety, which can help reduce overall calorie intake throughout the day.
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.
bluefish fillet is a versatile ingredient found in cuisines around the world. With 124 calories per 100g and 20.5 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the seafood category with complete nutrition information.
View all seafood →Discover 1 recipes featuring bluefish fillet with step-by-step instructions.
Browse recipes →Yes, you can freeze bluefish, but it is best to vacuum-seal it to prevent the oils from oxidizing and turning rancid. For the best taste and texture, consume frozen bluefish within 2 to 3 months.
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.
Bluefish is a great source of Vitamin B12, essential for red blood cell formation, and Vitamin D for immune support. It also provides selenium, a powerful antioxidant, and phosphorus, which is vital for healthy bones and teeth.
