New England Fish & Seasonality
Did you know that many fish are only available during certain seasons?
While some fish stay in New England all season long (including our groundfish), others only hang around in the area for a season or two before migrating somewhere else.
That’s why you won't find fresh local striped bass during the winter and squid are only around for a handful of weeks in the spring.
Below is a list of our local fish and their seasonality. Want to learn new ways to cook and prepare our local fish? Check out our recipe page, too!
Fish In Season
Dogfish, Bluefish and Scup. Also available during autumn, but can be vulnerable to overfishing, is swordfish, and the tunas
All Year Long
Can eat the fins and the cheeks
Monkfish (also known as "Goosefish" or "Poor Man's Lobster")
Can eat the loin and the cheeks
Acadian Redfish (also know as "Ocean Perch")
(well known & utilized)
Dry Sea Scallops
(Fish in BOLD want more of your attention!)
Bay Scallops and Sea Urchin (also known as “Uni”)
Dogfish, Bluefish and Scup. Also available during autumn, but often overutilized, is Swordfish, and the Tunas
Bluefish, Scup/Porgy, Squid
Tautog("Blackfish"), Black Sea Bass, Scup, Dogfish, Tilefish, Bluefish, and Striped Bass. Also available during summer, but sensitive to overfishing, is Yellowfin Tuna and Swordfish
These are #ourwickedfish !
New England Seafood Seasonal Availability Charts
Red's Best Availability Chart created by Red's Best of Boston and the Massachusetts Seafood Availability Chart, created by the Division of Marine Fisheries, makes it easy to choose a fish or shellfish according to the seasons! Print these charts out or refer to Our Wicked Fish for when you need a reminder
Meet Your Fish
Meet The Community
North leaves an impression on you. While I recall the food being scrumptious, comforting, and completely restorative when I visited North 3 years ago, what I really remember and savored was the hospitality and humility of it all. They’ve changed locations, but their humility, hospitality, and amazing food (brown buttered monkfish and grilled squid!) is still what makes North a true favorite in Providence.
Fearless Fish Market offers the buying experience that every seafood lover wishes for including access to different types of local catch, preparation tips and other ingredients (kewpie!), opportunities to make special orders, sustainability information, and more!
To be frank, RI-style chowder does not have the best curb appeal. It’s a bleak and grey looking soup. There’s not much color or contrast. And because it is light broth, all of the “goods” in the soup sink to the bottom. It makes sense why you don’t see this type of soup all over Instagram. HOWEVER, it does have great flavor!
Craig Fear (a fellow a-fish-ionado in western Mass and cookbook author) and I embarked to Providence with an edible “wish list”. Craig’s wish list included 1) experience a couple of variations of the Rhode Island-style chowder as research for his new cookbook on seafood soups, and 2) check out Providence’s hottest new club - I mean fish market! It’s called Fearless Fish Market.
Jared Auerbach, CEO of Red's Best and a former commercial fishermen, is bridging the gap between the consumer and the fisherman.
People all over the world have savored the plump oysters from the Mullin's three acre farm in Barnstable. During a visit, the Mullins showed Our Wicked Fish, Inc., the demanding and laborious process of cultivating oysters
To ensure the South Shore can savor locally caught lobsters and fresh fish at a reasonable price, Bernie drives into the thicket of Boston every Friday and every Saturday, picks up quality lobsters from the same three boats and brings them back to the customers waiting for him in the parking lot of 1095 Bedford Street in Whitman. Whitman knows him as "The Lobster Guy".
Wes Malzone, owner of Berkshore Seafood in Holyoke, Massachusetts brings fresh and local fish and seafood to the Berkshires in Western Massachusetts
When he started his oyster farm in Wellfeet, some disapproving Fleetians made it known to him that he was considered a "Wash-A-Shore" (considered to be a derogatory term). Embracing his new title, Cummings named the business Wash-A-Shore Oyster Ranch. These famous Wellfleets are demanded by top restaurants in Boston and NYC, among other cities.