It is All About the Seasons:
Many consumers are unaware that most fish are only available during certain seasons because they migrate into and away from New England every year. You won't find fresh local Striped Bass during the winter and migrating Squid are only around for a handful of weeks in the spring.
Buying local and in-season fish provides many benefits to the economy, environment, and to the consumer. 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!
In Season Now
Tautog("Blackfish"), Black Sea Bass, Scup, and Tilefish, and Striped Bass. Also available during summer, but sensitive to overfishing, is Yellowfin Tuna and SwordfishBluefish, Scup/Porgy, Squid
All Year Long
(undervalued, underappreciated, amply available)
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")
- Atlantic Pollock
(well known & utilized)
- Dry Sea Scallops
- Atlantic Cod
(Underappreciated Fish are In Bold)
Dogfish, Bluefish and Scup. Also available during autumn, but often overutilized, is Swordfish, and the Tunas
Bay Scallops and Sea Urchin (also known as "Uni")
Bluefish, Scup/Porgy, Squid
Fish in season blog
Meet The Community
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
LOCAL SEAFOOD AUTHOR
Meet Heather Atwood! A North Shore food blogger, cookbook author, and fellow a-fish-ionado who celebrates the food, and the people, in Massachusetts. She has designed original and approachable recipes that highlight local fish (Dabs with Lemon/Mustard Butter and Crumbs , and Beer Battered Dogfish with a Cornmeal Crust? Yes, please!) She also showcases regional favorites such as Gloucester Fishermen's Wives Redfish Stew.