What is it?
Bluefish are aggressive schooling fish that can be found on both the Atlantic and Pacific coasts, but those found on the former are far larger. On average, they weigh between three and five pounds and are notoriously oily fish with an “acquired” taste.
How to choose:
In the case of selecting bluefish, bigger is actually not better; the smaller ones have mostly white flesh that gets oilier and darker as the fish grows. However, the strong flavor goes well with brines, marinades and grilling.
A salute to coastal Massachusetts’ vibrant Portuguese community, chef Schlesinger’s bluefish incorporates fresh Portuguese chouriço, which is as spicy as the Mexican chorizo, but less crumbly.
This salad looks beautiful when you arrange it, so be sure to present it before tossing. If you can find salt-packed anchovies for the dressing, use them—they’ll taste much better…