Editing Bluefish (section)

==Culinary use==
Bluefish may be baked or poached,<ref name="admed">{{cite book|author=Davidson, Alan |year=2002 |title=Mediterranean Seafood|edition=3rd|isbn=1580084516|page=100|publisher=Ten Speed Press }}</ref> or smoked.<ref name="mkt"/> The smaller ones ("snapper blues") are generally fried, as they are not very oily.<ref name="adatl">{{cite book|author=Davidson, Alan |year=1980|title=North Atlantic Seafood|isbn=0670515248|pages=92–93|publisher=Viking Press }}</ref>

Because of its fattiness, bluefish goes rancid rapidly, so it is generally not found far from its fisheries,<ref name="mkt">{{cite book|title=Fish Market: A Cookbook for Selecting and Preparing Seafood|page=87|year=2014|author=Hunt, Kathy|publisher= Running Press Adult|isbn=978-0762444748}}</ref> but where it is available, it is often inexpensive.<ref name="sifton">{{cite web| url = https://cooking.nytimes.com/recipes/1014240-smoked-bluefish-pate|author=Sifton, Sam| title = Smoked Bluefish Pâté|work=New York Times}}</ref> It must be refrigerated and consumed soon after purchase; some recipes call for keeping it in vinegar and wine before cooking, in ''vina d'alhos''<ref name="adatl"/> or ''[[en escabeche]]''.<ref>{{cite web| url = https://cooking.nytimes.com/recipes/5915-bluefish-escabeche| title = Florence Fabricant, "Bluefish Escabeche", ''New York Times'' Cooking}}</ref> By the same token, it is high in [[omega-3 fatty acids]], but also in [[mercury in fish|mercury]] and [[Polychlorinated biphenyl|PCBs]],<ref name="mkt"/> containing the high level of about 0.4 ppm of mercury on average,<ref>{{cite journal |doi=10.1016/j.scitotenv.2010.12.034 |title=Mercury and selenium levels in 19 species of saltwater fish from New Jersey as a function of species, size, and season |journal=Science of the Total Environment|year=2011 |last1=Burger |first1=Joanna |last2=Gochfeld |first2=Michael |volume=409 |issue=8 |pages=1418–1429 |pmid=21292311 |pmc=4300121 |bibcode=2011ScTEn.409.1418B }}</ref> comparable to [[albacore tuna]] or [[Spanish mackerel]].<ref>{{cite web |url=https://www.fda.gov/food/foodborneillnesscontaminants/metals/ucm115644.htm |title=Mercury Levels in Commercial Fish and Shellfish (1990-2012) |website=FDA |access-date=13 August 2018}}</ref> For that reason, the U.S. [[FDA]] recommends that young children and women of childbearing age consume no more than one serving per week (a serving size is about 4 ounces uncooked for an adult, 2 ounces for children ages 4–7 years, 3 ounces for children ages 8–10 years, and 4 ounces for children 11 years and older).<ref>{{cite web|url=https://www.fda.gov/Food/ResourcesForYou/Consumers/ucm393070.htm |title=Advice about Eating Fish|website=U.S. Food & Drug Administration|date=5 September 2024 |last1=Program |first1=Human Foods }}</ref>