Bluefish

Blue fish is a term used to refer to a group of fish characterized by their meat rich in omega-3 fatty acids and high content of healthy fats. Among the most popular are tuna, mackerel, horse mackerel, sardine, and herring. These fish are distinguished by their bluish color on the back and their intense flavor, making them ideal for a wide variety of culinary preparations, from roasted and grilled to stews, ceviches, or canned.

The origin of the term blue fish comes from the scientific classification based on the tone of their skin and their fat content, predominant in temperate and cold seas of different regions of the world, including the Atlantic, Pacific, and Mediterranean.

From a nutritional point of view, blue fish is highly valued for its cardioprotective properties thanks to its richness in omega-3 fatty acids, high-quality proteins, B-complex vitamins, and minerals such as iodine, selenium, and phosphorus. Its frequent consumption is associated with benefits for cardiovascular health, brain function, and the immune system.

In the Hispanic-American culinary context, blue fish may have different names depending on the region. Some of the most common synonyms are fatty fish, blue fish, or directly the specific name of the fish, such as horse mackerel (Argentina, Chile), mackerel (Mexico, Caribbean), or tuna in regions where it is predominant. In summary, blue fish is a fundamental ingredient in many traditional and contemporary recipes, providing flavor and essential nutritional benefits.