The Blue Fish

Definition

What is blue fish?

That of the "blue fish" is a generic category that includes several species of salt water fish.

The blue adjective, which refers to the blue color of the back, is in obvious contrast to the other large category of fish called "white fish" (sea bass, sea bream, bream, tanuta, sea bream, pagro, corvina, ombrina etc.). Then follow the categories of groupers, flatfish, etc.

Features

Common characteristics of blue fish

Blue fish is actually a generic, approximate and simplistic wording, which should indicate some fishery products with many common features; for example:

Color of the livery: light blue, blue, slightly brown or dark green on the back, and white or silver on the belly. Depending on the species, the blue fish are distinguished by the different colors and side designs.
Shape: all blue fish have a tapered, muscular and evolved body to swim continuously and quickly.
Content of omega 3: the blue fish are united for the high percentage of the two "good fats": eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)
Poor shelf life: the blue fish is kept for a short time, preserves its organoleptic characteristics in the very short term and does not lend itself to freezing at home.
Ecological sustainability of fishing: refers to the excellent population density in the seas and to its remarkable reproductive capacity.

Secondly *, bluefish also have the characteristics of:

Size: most of the blue fish (certainly all that is suitable for frequent and systematic consumption), with the exceptions that we will mention later, is of small or medium size.
Same food aptitude: the blue fish all feed on other organisms of animal origin, which are planktonic, larvae, other fish, crustaceans or molluscs.
Economic sustainability of fishing: refers to the use of low-cost methods and techniques, also thanks to their presence on the coast.
Tendency to Anisakis parasite infestation.
Intense flavor and aroma: all the blue fish has very intense taste characteristics.

* They are not exclusive features of blue fish, but all blue fish have them.

Blue Freshwater Fish

Freshwater blue fish: does it exist?

Actually yes, although extending this group to freshwater creatures would risk creating some confusion.

There are some migratory fish, normally considered of sea, that instead live most of their life in fresh water; this is the case with the cheppia. The same attitude is also shared by salmon, which, however, are not considered exactly bluefish.

The blue freshwater fish par excellence is the agone, also called sardine di lago. Other fish that could be part of this set are the whitefish, the grayling, the char, the rainbow trout and the lake one (all five belong to the same family as the salmon).

Species

What are the most important species of blue fish?

To be clear, the cod is not a blue fish although it is considered (not quite correctly) rich in omega 3. The same is true for its close relatives, such as: pier, whiting, mustella and ling.

They belong to the blue fish category:

Aguglia ( Belone belone )
Alaccia ( Sardinella aurita )
Alice or anchovy ( Engraulis encrasicolus )
Herring ( Clupea harengus )
Cheppia or kestrel or ceppa ( Alosa fallax )
Saury ( Scomberesox saurus )
Cicerello ( Gymnammodytes cicerelus )
Lanzardo ( Scomber colias )
Flax star ( Trachinotus ovatus )
Palamita ( Sardinian Sardinian )
Sardine ( Sardina pilchardus )
Greenhouse ( Pomatomus saltatrix )
Mackerel ( Scomber scombrus )
Sprat or papalina ( Sprattus sprattus )
Suro or sugherello or occhialone or sauro ( Trachurus trachurus ).

Despite its size, some consider bluefish to be exemplary as well:

Leccia ( Lichia amia )
Amberjack ( Seriola dumerili )
Tonni

Properly called (Genus Thunnus )
Striped tuna (Katsuwonus pelamis)
Tettettato tetto (Euthynnus alletteratus)
Allothunnus fallai
Euthynnus affinis
Tombarello (Auxis thazard thazard)
Tombarello biso (Auxis rochei rochei)
Gasterochisma melampus
Gymnosarda unicolor

Swordfish:

Swordfish proper ( Xiphias gladius )
Family of Marlin and Sailfish ( Istiophoridae ).

Curiosity

In the Atlantic coasts of the American continent also lives a fish called blue because of its turquoise color. This specimen, which has nothing to do with the category, is known to be a voracious devourer.

Nutritional Properties

Nutritional characteristics of blue fish

Despite being available on the market at a low price, the blue fish meats that inhabit our seas possess remarkable organoleptic and health qualities.

The protein content is very good and the fats, in addition to flavor the meat, are qualitatively exceptional. In fact, some of the richest fish of all types of omega-three EPA and DHA are included in the blue fish category, which are not considered essential (the organism can extract them from alpha linolenic acid), but they are the only biologically active. These fats contribute to the nervous and ocular development of children (especially during pregnancy), and protect the heart, vessels and brain, preventing diseases such as Alzheimer's, atherosclerosis and heart attack in adults.

Moreover, the blue fish is also very rich in iodine, a mineral potentially lacking for all and necessary for the proper functioning of the thyroid gland (in turn responsible for regulating the basal metabolism). Noteworthy is the contribution of phosphorus, essential for the formation of hydroxyapatite (the mineral that makes up the bones). Depending on the species, iron and calcium can also abound.

Blue fish is also an excellent source of vitamin D, a liposoluble necessary for skeletal development and maintenance; lacking in those who do not undergo sun exposure in the late spring, summer and early autumn, vitamin D must be taken with food during the cold season.

Nevertheless, oily fish is an excellent source of high biological value proteins (rich in essential amino acids) and B vitamins (thiamine or B1, niacin or B2, cobalamin or B12 etc.).

Fish peptides have a greater satiating power and are ideal in the context of a weight loss diet. The B vitamins are enzymatic factors of vital importance for the functioning of the human body.

Experts recommend eating small fresh blue fish at least twice a week, in amounts of 100-150 grams, to satisfy the minimum requirement of essential fats. This strategy is certainly more economical and effective than the use of specific supplements (very expensive and with a modest content of omega-three).

Note : it is advisable to limit the consumption of large bluefish (tuna, swordfish, large horses, etc.) to one-off, due to the possibility that they accumulate too much mercury in the tissues.

Recipes with Blue Fish

Baked Fish - Amberjack Fillets with Cuttlefish and Shrimps

Alice, your Personal Cooker, explains on MypersonaltrainerTv how to make a delicious baked fish. For you, he chose the amberjack fillets with cuttlefish and shrimp on a bed of tomatoes, capers and black olives.