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 - Spring
Bluefish, 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")
(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
Tautog("Blackfish"), Black Sea Bass, Scup, and Tilefish, Bluefish, Scup, Squid 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