Originally Posted by
Eujeanie
Then it must be a regional term/regional fish....I recall bluefish as a kid as being very dark....like the dark part of swordfish, as opposed to the white. Or dark tuna. Even herring have dark and white parts. Or even as a stretch dark meat chicken.
Blues are caught up and down the east coast, from Maine to Florida. They are a highly migratory fish, following and chasing and consuming bait fish with a voracious appetite. Bluefish blitzes are legendary. They literally tear into anything in front of them.
As for the meat, the color is kind of off white or light red with a pronounced dark section. (Called the blood line). The flesh darkens as the fish ages due to their diet.