The fish we cook: Bluefish, Bonito and Butterfish

BLUE FISH

Sometimes called snapper, tail mackerel, fat loin, or skipjack, bluefish are 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 pelagic fish, which means 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 its sharp teeth and tremendous appetite, attacking even humans. Bluefish often weigh 10 pounds and have been known to reach 27 pounds and 3½ feet in length. It has a tender, firm meat, moderate in fat and with a distinctive flavor. After cooking the meat remains moist. The best way to cook oily fish is to bake, broil, or fry in the oven.

BEAUTIFUL

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 skipjack or horse mackerel, the Bonito is dark blue in color on the back and has a white belly with horizontal stripes sloping towards the tail. He is a very fast and strong swimmer who often reaches 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 characteristic flavor with a quite chewy layered pulp. Bonito is often substituted for skipjack, but cannot be sold as tuna. After cooking it has a dark color with low moisture content. The best way to cook bonito is to bake, broil, or broil.

BUTTERFLY

Butterfish are 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 branch, the butterfish is mistakenly called the Pacific branch or the golden branch on the west coast. On the east coast it can be found by the name of dollarfish, pumpkinseed, shiner, skipjack or capture fish. Butterfish is a thin 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 1½ pounds. It has a tender flaky meat and is mild in flavor. After cooking it remains moist with a little color. The best way to cook butterfish is to bake, fry, or poach.