Description: The bluefish is an oblong, laterally compressed and streamlined predatory species that reaches 3.3 ft. in total length The head is large and compressed with the mouth set obliquely. The maxilla extends to the rear of the eye. The lower jaw projects from the mouth and has a row of long, unequal teeth on each side. The tongue, vomer, and palatine bones of the head all have bands of villiform teeth. Body color is bluish to greenish dorsally, fading to silver ventrally. The only obvious markings on the body surface occur at the bases of the pectoral fins, which are each blotched with a small dark patch. Ctenoid scales cover the opercule, cheek, and body, but not the top of the head or a ridge that runs above the cheeks. Ninety-five scales run along the lateral line. The spinous portion of the dorsal fin has 8 – 9 spines and is separated by a notch from the soft dorsal fin, which has 24- 25 soft rays. The anal fin reflects the soft dorsal fin, though it originates somewhat posterior to the dorsal fin, and has 2-3 small spines and 26-28 soft rays. The pectoral fins are set low on the body, with the pelvic fins set directly inferior to them
Similar Looking Fish: Cobia and several Jacks
Where Found: Bluefish are found off Florida in the winter months. By April, they have disappeared, heading north. By June, they may be found off Massachusetts; in years of high abundance, stragglers may be found as far north as Nova Scotia. By October, they leave New England waters, heading south.
Size: Up to 45lbs, Common 2lbs-20lbs
State Record: 23 lbs. 8 oz. by Lillian Morris at Assateague,
MD in October 30, 1974
World Record: 31lbs. 12 oz. by James M. Hussey at Hatteras,
NC in January 30, 1972
Bait used: Bluefish eagerly take a wide variety of fresh baits. Live or cut menhaden, mullet, mackerel, spearing, killifish, eels, squid, shrimp, ladyfish pieces, or similar baitfish are all productive, especially when matched to whatever bluefish may be primarily feeding on at the time.
Tactics to catch: Bluefish are known to hit just about anything. Medium-light to medium weight spinning or bait-casting rigs are standard. 8 to 12 pound test line is common when targeting bluefish in the 1 to 3 pound range, while 20 pound test and matched tackle may be the choice when targeting larger specimens. Natural baits are typically used on a size 3/0 or 4/0 hook, sometimes followed by a smaller "stinger" hook. These are attached to wire tippets about 6 inches long, which are attached either by swivel or Albright Special to 3 to 5 feet of 50 to 80 pound monofilament leader. Larger hooks are appropriate for larger baits and bluefish. Some fishermen instead choose only a heavy monofilament leader attached to a long-shank hook, which usually avoids the bluefish's sharp teeth. You can use artificial lures on similar leader arrangements. If you are really an daring angler you can fish with fly rods tipped with large, brightly-colored and tinsel-lined streamers or surface poppers. Due to their schooling and ravenous feeding habits, bluefish are among the easier ocean-faring targets for those trying their hand at heavy fly tackle. During a feeding frenzy, bluefish will strike any natural bait or shiny lure--even a shiny coin tossed into their midst.
Climate: Water temperature 66 to 72 degrees
Spawning habits: Not a lot is known about their spawning habits but likely they congregate in large spawning aggregations over deep reefs or offshore shelves in Florida, the bahamas, or the Caribbean in Dec-Feb and the fertilized eggs float freely until hatching, then the little blues migrate into estuaries and bays until the reach 3lbs, and for their own schools segregated by sized.
Table food: Bluefish are somewhat oily and strong flavored. To minimize this and any "fishy" taste, they should be gutted, iced promptly, and eaten fresh. If the fish is not quickly taken care of in this way, the meat will rapidly deteriorate, becoming soft and mushy and assuming a steadily grayer pigmentation. Younger bluefish are actually the best for eating. Whatever the size, fishermen will sometimes slit the throat of a just-caught bluefish to allow them to bleed out. Additionally, the fillets are often skinned and the dark red meat on the skin-side and along the lateral line, which is more strongly flavored, is often filleted out, leaving only the white, slightly gray-blue hued flesh behind. Bluefish lends itself to the full range of culinary preparation methods, plus they are often smoked, particularly larger specimens.
Consumption Concerns: As a migratory fish near the top of the food chain, bluefish can accumulate many toxins in their system ranging from PCBs to mercury. As with most fish of such nature, they should not be consumed by pregnant or nursing women, or children under 6.
Feeding habits: When in a feeding frenzy they make piranhas look gentle. They are strictly carnivorous. Smaller blues eat mostly other fishes and squids, with some shrimp. Larger blues eat fish and squid, especially herring, atlantic mackerel, menhaden, and mullet, but they will consume any fish they can fit into their mouths with one or two bites. They mostly feed in schools, following bait fish and forcing the bait fish onto beaches and into tight balls. They feed at any depth the bait is at, from the surface to 200 feet and more. They also in frenzy will attack anything that moves or loosely resembles food, often eating until full, regurgitating, then eating again. Blues, especially smaller blues, will often bite at the tail of a bait fish, first chopping off its tail, and then returning to complete the kill.
Remarks: Known as the "marine piranha" because of its aggressive feeding habits. Bluefish have been known to strike at anything. It is closely related to Jacks and Pompanos.
References:
DNR State of Maryland
Smithsonian Marine Station at Fort Pierce
Land Big Fish
Combatfishing.com
fishfacts.com