Bluefish

$20.00

Bluefish are fierce swimmers. All that muscle action translates to distinct flavor on the plate. This oil-rich fish pairs well with bold and spicy flavors, as well as acid, like a squeeze of lemon to cut through the richness.

Bluefish is particularly sensitive, so you’ll want to consume this fish immediately after defrosting. If you need some culinary inspiration (or convincing), check out this article and recipe in the New York Times.

SAFE HANDLING— Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.

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Wulf's Kitchen: Caldo De Peixe — Cape Verdean Braised Bluefish

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US domestic fisheries are highly regulated for the sustainability of wild fish populations.

Our bluefish fillets are certified kosher by KVH Kosher.

Bluefish

$20.00

A summertime treat! Oil-rich bluefish pairs well with bold and spicy flavors, as well as acid, like a squeeze of lemon to cut through the richness.

Bluefish is caught off the Atlantic coast from Maine to Florida. The fish are migratory and move throughout the season. In the summertime, these fish make their way to New England where they are a seasonal favorite.

Sold in 16oz packs of skin-on fillet, vacuum-packed and super-frozen.

Note: Bluefish is particularly sensitive, so you’ll want to consume this fish immediately after defrosting.

Origin: USA (wild)

*Our bluefish is wild-caught out of Cape Cod, Ma. We source this local summertime fish when it's in peak season in Massachusetts.

Limited Catch products are a selection of unusual and seasonal offerings. Quantities are limited, so if you see something you like, catch it while you can.

Bluefish are fierce swimmers. All that muscle action translates to distinct flavor on the plate. This oil-rich fish pairs well with bold and spicy flavors, as well as acid, like a squeeze of lemon to cut through the richness.

Bluefish is particularly sensitive, so you’ll want to consume this fish immediately after defrosting. If you need some culinary inspiration (or convincing), check out this article and recipe in the New York Times.

SAFE HANDLING— Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.