The fish we cook: blue fish, bonito and butter fish
BLUE FISH
Sometimes called mackerel, tailor, fathead, or skipjack, the bluefish is found in the warm coastal waters of the Atlantic Ocean from Cape Cod to Argentina. In the winter months they are found in large numbers off the coast of Florida. As the climate warms, many, but not all, migrate north to Cape Cod. They are a pelagic fish, meaning they live near the surface of the water. A young blue fish is called a snapper and a mature one is called a picador. These are names given for their sharp teeth and tremendous appetite, attacking even humans. Bluefish often weigh 10 pounds and have been known to reach 27 pounds and 3 ½ feet in length. It has a tender, firm flesh that is moderate in fat with a distinctive flavor. After cooking, the meat remains moist. The best way to cook oily fish is in the oven, on the grill or in the oven.
PRETTY
Bonito can be found on the east coast from Nova Scotia to Argentina and on the west coast from the Gulf of Alaska to Baja California. Sometimes called a Skipjack or Horse Mackerel, the Bonito is dark blue on its back and has a white belly with horizontal stripes that slope toward the tail. He is a very fast and strong swimmer often reaching speeds of 50 miles per hour. Its average weight is 4 to 6 pounds but it can reach 18 pounds and 40 inches in length. It has a very distinctive flavor with quite chewy layered pulp. Bonito is often substituted for skipjack tuna, but cannot be sold as tuna. After cooking it has a dark color with low moisture content. The best way to cook bonito is in the oven, on the grill or on the grill.
BUTTERFLY FISH
The butterfish is a family of fish found on the west coast from British Columbia to Baja California and on the east coast from Nova Scotia to the shores of North Carolina. Similar to the Florida pompano, the butterfish is mistakenly called the Pacific pompano or golden pompano on the West Coast. On the east coast it can be found under the names of dollar fish, pumpkinseed, minnow, skipjack or harvest fish. The butterfish is a slender fish with a somewhat oval shape. It has a bluish or gray back and a silver belly. It averages 8 inches long but can grow up to 12 inches and 1 ½ pounds. It has a tender flaky pulp and is mild in flavor. After cooking it remains moist with a little color. The best way to cook butterfish is baked, fried, or poached.