Bluefish (Pomatomus saltatrix) are marine fish found in all oceans except for the eastern Pacific. They are the sole members of the Pomatomidae family. In Australia the common name is "Tailor" supposedly referring to the similarity between their sharp toothed jaws and tailors' shears.

They have a grayish-blue coloration on the top part of the body, and a silvery coloration on the belly. The eyes of the bluefish appear iridescent green when the fish has been brought out of the water; this color quickly fades away as the animal expires. They can grow to about 130 cm and can weigh up to 15 kg (31 3/4 lb). They have a reputation for being voracious predators, often eating squid and small fishes.

Best cooking: First, remove the dark, oily strip of flesh that runs down the center of the fish, which can infuse the meat with a powerfully fishy flavor when it's cooked (you can ask your fishmonger to do this for you). Bluefish is excellent baked or broiled, or wrapped in foil and grilled over an open fire. (If preparing whole fish, it's a good idea to marinate it). It's also well suited for roasting and pan-frying, and for stir-frying in flour-dredged chunks. Its rich meat smokes well. Bluefish is not recommended for stews, soups, or chowders, since the meat falls apart easily.

Do not freeze. Best if you buy it local when in season.