Raw Bluefish Calories

It can be served as sushi or sashimi, but use bluefish prepared for raw consumption rather than ordinary fresh fish. Remove the bones carefully, keep the fish cold, and prevent its juices from contacting other foods.

No, lemon juice does not reliably make raw bluefish safe. Acid changes the fish’s texture and appearance, as in ceviche, but it does not reliably destroy parasites or harmful bacteria.

Yes, raw bluefish can contain parasites. Fish intended to be eaten raw should undergo appropriate parasite-control freezing; a home freezer may not reliably reach the conditions needed for that purpose.

Fresh raw bluefish should have a mild, clean sea smell, moist-looking flesh, and a firm texture. A sour or strong unpleasant odor, sticky surface, or mushy flesh is a reason not to eat it raw.

Use a clean, sharp knife to remove the backbone and pin bones from raw bluefish, then check the flesh carefully by touch. Clean the knife and work surface afterward, and wash your hands to prevent cross-contamination.

Keep raw bluefish covered in the coldest part of the refrigerator and use it promptly. Store it below or apart from ready-to-eat foods so its juices cannot drip onto them.

You can freeze raw bluefish, but freezing it at home does not necessarily meet the parasite-control requirements for sashimi. Buy fish intended for raw consumption, and thaw it in the refrigerator rather than at room temperature.

No, avoid raw bluefish during pregnancy because raw fish can carry bacteria or parasites that cause foodborne illness. Choose thoroughly cooked bluefish instead, and ask your healthcare professional for advice about your individual circumstances.

Yes, bluefish is an oily fish and its quality can decline quickly if it is left warm or exposed to air. Keep raw bluefish cold, covered, and separate from other foods, and do not eat it if its smell or texture has changed.