Wild-caught New England bluefish — bold, oily, and exceptional when genuinely fresh.

Bluefish has a reputation for being “fishy” — a reputation earned entirely from eating it less-than-fresh. Truly fresh bluefish has a rich, oily depth that’s more complex and satisfying than most white fish. Wild-caught seasonally from New England coastal waters, it’s prized by cooks who know what to do with a bold fish. Get it fresh. Use it fast.

Bold, rich, and distinctly oily with a full flavor that stands up to strong preparations. This is not a mild fish — it has real character, and that’s the point.

Grilled with mustard crust: coat in dijon, fresh herbs, and lemon zest. Grill skin-side down for 5–6 minutes. Bluefish is also extraordinary smoked — brine overnight, smoke at 200°F for 2–3 hours, and serve with cream cheese and crackers. Do not treat it like a delicate white fish.

Pairs Well With: Mustard · Lemon · Horseradish · Smoked Cream Cheese · Pickled Onion

A seasonal, catch-dependent product — availability varies. The oiliness that defines its flavor means it should be cooked within 1–2 days of receiving.