Viking Village
Box 458
1801 Bayview Ave
Barnegat Light
New Jersey 08006
Fax 361-9536

Viking Village
•Geographic range: In temperate and tropical coastal marine waters throughout the world, except the eastern Pacific. From Maine through eastern Florida along the U.S. Atlantic coast. 
•Habitat: Eggs are released into the open ocean. Larvae develop into juveniles near the surface in continental shelf waters and eventually move to estuarine and nearshore shelf habitats. Juveniles prefer sandy bottoms but will also inhabit mud, silt, or clay bottoms or vegetated areas. Adults use both inshore and offshore areas and favor warmer water. 
•Life span: Moderately long - up to 14 years
•Food: Bluefish are voracious predators, feeding primarily on squid and fish, particularly menhaden and smaller fish such as silversides. Bluefish exhibit feeding behavior called the "bluefish blitz," where large schools of big fish attack bait fish near the surface, churning the water like a washing machine.
•Growth rate: Fast.
•Maximum size: Up to 31 pounds and 39 inches 
•Reaches reproductive maturity: At age 2, between 15 and 20 inches in length
•Reproduction: Bluefish spawn multiple times throughout their spawning season. Depending on their size, females release 400,000 to 2,000,000 eggs.
•Spawning season: Spring and summer
•Spawning grounds: In the western North Atlantic Ocean, offshore from Massachusetts to Florida
•Migrations: Bluefish migrate seasonally, moving north in spring and summer as water temperatures rise and moving south in autumn and winter to waters in the South Atlantic Bight. 
•Predators: Sharks, tunas, and billfishes are the only predators large and fast enough to prey on adult bluefish. Oceanic birds prey on juvenile bluefish. 
•Commercial or recreational interest: Both 
•Distinguishing characteristics: Bluefish are blue-green on the back and silvery on the sides and belly. They have a pointed snout and a prominent jaw, with sharp, compressed teeth
{Excerpted from NOAA/NMFS Fishwatch}
    Bluefish have traditionally been a staple of our gillnet fishery although in 2011 water conditions apparently caused these fish to move quickly through our near shore waters into cooler New England areas.
    Bluefish are typically caught by "stabnetting" where the schools of fish are located and identified on an electronic scope and the net is set around the school. This fishing method is very selective and there is little, if any, by-catch.
    The market for bluefish is principally on the East coast. When fresh and having been iced down and handled properly on the boat and at the dock, these fish are delicious. For this reason Viking Village bluefish are prized in The New York, Philadelphia and Baltimore markets.
Bluefish Recipes
Grilled Bluefish

    2 Bluefish Filets
    Olive Oil, Wine, Garlic, Paprika, Parsley, Salt & pepper

    Place bluefish in a broiling pan and drizzle with olive oil. Add some chopped garlic, a dash of salt & pepper and paprika. Pour about 1/4 cup of wine over the entire dish, add parsley and broil for about 10 minutes

Submitted by Chef Charles Ostergren
Sauteed Bluefish with Hollandaise Sauce

   2 Bluefish Filets
   1/3 cup of Crabmeat
   6 to 8 stalks of Asparagus
   Olive Oil, Wine, Salt & Pepper
   Hollandaise Sauce (3 Eggs, Butter, 1 Lemon)

   To prepare the Hollandaise Sauce...melt butter in a frying pan, let it cool, separate the egg yolks and stir in over very low heat (so as not to cook the egg) with the butter. Add juice of the lemon and add a dash of salt & pepper. Reserve.
   Blanch the asparagus.
   Heat olive oil in the frying pan. Dredge the filets in seasoned flour and place in the pan. Cook for a couple of minutes, add a little wine and a dash of salt & pepper, turn over and cook a couple more minutes (About 5 minutes total).
   Place the fish on a plate with the asparagus. Place crabmeat on the fish, add the asparagus and pour Hollandaise sauce on top.
Submitted by Chef Charles Ostergren
Click Here 
to see a video of
Chef Charles Ostergren 
preparing this dish at local
take out restaurant
Off the Hook
Submitted by Chef Charles Ostergren