Our Fish
Meet our Fish
The following fish are caught seasonally throughout the fishing season.
Our Products
Dab
Also known as American Plaice, Dab is a low-calorie flat fish high in protein, which can be prepared a number of ways. When cooked, Dab is a lean, boneless, flaky white meat that is considered mild in flavor.
Grey Sole
Grey Sole is one of the larger flounders. You can broil, bake or pan-fry grey sole with tasty results. This light, tender sole variety does not need excessive added flavorings; just a little bit of olive oil and a light sprinkling of spices will highlight the slightly sweet fish. According to "Prevention Magazine's Nutrition Advisor," sole is an excellent source of vitamin B-12 and protein. Sole is also a good source of magnesium, niacin, vitamin B-6, and omega-3 fatty acids. A 3-ounce serving of sole contains 99 calories and just 1.3 grams of fat.
Gulf of Maine Cod
Gulf of Maine cod is one of the most fabled fish in the sea. The discovery of cod off the coast of New England changed the way the world developed. Cod has a uniquely long shelf life and perfect mild taste that makes it extremely commercially important.
Sometimes referred to as the little cousin to Atlantic cod, White Hake has a slender fillet with a mild flavor and soft texture. When fresh, the meat has an off-white color that turns white when cooked. They are lean fish and are often compared to cod, but are know to have a softer texture and can be prepared in any number of ways: baked, poached, steamed or fried. It is a versatile fish for anyone who likes a lean white fish.
Monkfish are primarily harvested for their tail meat. The tail meat is firm in texture with a mildly sweet taste. The meat is not flaky and is most often compared to that of lobster and scallop--Delicious!
Pollock
Pollock is a beautiful fish with a firm texture and low oil content. Because Pollock yields such a high quality fillet, it is often miss-labeled as Haddock--especially in fish sticks and fish and chips. It is also very popular by the fast food industry. Don't let that fool you though--when fresh off the boat, its taste and texture rival any fish in the sea. It is exceptionally great for frying because of its firm flaky texture. Its one of my personal favorites, and it just might become your favorite too.
Arcadian Redfish is a low cholesterol fish, also known as Atlantic Perch. It is a lean, white, moist and flaky fish known to have a mild taste and a firm texture. Redfish is becoming very popular amongst many high end restaurants in New England due to its versatility and its ability to be served whole. Most fishermen you talk to say redfish may be their favorite fish in the ocean!
Yellowtail Flounder is the most popular of North Atlantic Flounders and possesses a certain standard that most other flounders are compared to. Like most flounders it is a lean boneless white fish, with a mildly sweet taste and firm texture. It is delicious pan fried, or simply broiled with a little lemon, olive oil, salt and pepper!
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LocalCatch.org is a community-of-practice made up of fisherman, organizers, researchers, and consumers from across North America that are committed to providing local, healthful, low-impact seafood via community supported fisheries and direct marketing arrangements in order to support healthy fisheries and the communities that depend on them.