This post examines the various types of flatfish seen in markets, with the exception of halibut. These fish go by many different names depending upon locality and marketing but brill, dab, flounder, sole, tongue, turbot and plaice are all flatfish. They are found ocean wide, with hundreds of individual species and hybrids. Flounder, meaning “flatfish” … Continue reading Species Spotlight: Flounder And Sole
Monkfish (Lophius americanus), also known as goosefish is a type of anglerfish that is common in the Western North Atlantic. As an anglerfish, they hide in the mud or sand and catch prey with the use of a specialized “lure” on its head. They are caught year-round along the U.S. Eastern seaboard but landings increase … Continue reading Species Spotlight: Monkfish
Among the 30 or so fish that are called mackerel there are the so-called “true mackerels” like the Atlantic mackerel (scomber scombrus), Spanish mackerels like king mackerel (Scomberomorus cavalla), and many unrelated fish with mackerel like characteristics. Mackerel are smaller and slimmer than tuna but have similar streamlined bodies, forked tails, silver or white bellies … Continue reading Species Spotlight: Mackerel
Striped bass with their seasonal migrations along the coast have been commercially important since colonial times and is the official fish of several states.
Lobster began to rise in popularity with the introduction of canning in the 1840's. No longer poor people’s food, this was the beginning of the famous Maine lobster fishery as we know it today.
Atlantic salmon (Salmo salar) are a robust, strong swimming fish that once ranged across the North Atlantic coastal regions. They are the second largest of the salmon species
Halibut, is not a cheap fish even where locally caught. Halibut is meaty in texture and very white when fresh, coming in thick steaks or fillets
Like all fresh fish, cod should not smell "fishy" when choosing a whole fish or fillets. cod should also not look dried out or off-colored.