Species

LOCAL CATCH

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SOURCED CATCH

Black Sea Bass Coho Salmon King Salmon Dungeness Crab King Crab Monkfish Scup Squid

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SEASONAL AVAILABILITY

Check what you can get each month. Click the fish name for more info.

Fish name Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Haddock January February March April May June July August September October November December
Atlantic Cod January February March April May June July August September October November December
Atlantic Pollock January February March April May June July August September October November December
Acadian Redfish January February March April May June July August September October November December
Atlantic Halibut January February March April May June July August September October November December
Atlantic Bluefin Tuna January February March April May June July August September October November December
Atlantic Sea Scallops January February March April May June July August September October November December
Black Sea Bass January February March April May June July August September October November December
Coho Salmon January February March April May June July August September October November December
King Salmon January February March April May June July August September October November December
Dungeness Crab January February March April May June July August September October November December
King Crab January February March April May June July August September October November December
Monkfish January February March April May June July August September October November December
Scup January February March April May June July August September October November December
Squid January February March April May June July August September October November December

Haddock

Our own catch
  • Available in:
  • January
  • February
  • March
  • April
  • May
  • June
  • July
  • August
  • September
  • October
  • November
  • December

TASTE

Slightly sweet.

TEXTURE

Firm yet tender. Its delicate flake is finer than that of cod.

COLOR

Raw haddock is white and becomes even whiter when cooked.

HEALTH BENEFITS

Haddock is a great source of low-fat protein, magnesium, and selenium.

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Atlantic Cod

Our own catch
  • Available in:
  • January
  • February
  • March
  • April
  • May
  • June
  • July
  • August
  • September
  • October
  • November
  • December

TASTE

Atlantic cod has a mild clean flavor. It is sweeter than Pacific cod.

TEXTURE

Cod has large flakes. It’s less firm than haddock.

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Atlantic Pollock

Our own catch
  • Available in:
  • January
  • February
  • May
  • June
  • July
  • August
  • September
  • October
  • November
  • December

TASTE

Sweet and delicate.

TEXTURE

Firm.

COLOR

White.

HEALTH BENEFITS

Atlantic pollock is very low in saturated fat and is a very good source of protein, vitamin B12, phosphorus, and selenium.

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Acadian Redfish

Our own catch
  • Available in:
  • January
  • February
  • March
  • April
  • May

TASTE

Mild and slightly sweet. Redfish can be used as a substitute for haddock and similar fish.

TEXTURE

Medium firm, moist, and flaky.

COLOR

White.

HEALTH BENEFITS

Redfish is low in saturated fat. It’s a good source of niacin, vitamins B6 and B12, calcium, protein, phosphorus, and selenium.

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Atlantic Halibut

Our own catch
  • Available in:
  • April
  • May
  • June
  • July
  • August
  • September
  • October
  • November

TASTE

Halibut has a very mild, sweet taste.

TEXTURE

A lean fish with fine-grained, dense meat. When cooked, the meat is firm yet flaky and tender.

COLOR

Uncooked, white and almost translucent. It should not look dull, yellowish or dried out. When cooked, the meat is white.

HEALTH BENEFITS

Halibut is low in saturated fat and sodium, and is a very good source of protein, niacin, phosphorus, and selenium.

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Atlantic Bluefin Tuna

Our own catch
  • Available in:
  • June
  • July
  • August
  • September
  • October

TASTE

Bluefin has a distinctive flavor. With its high fat content, it is especially prized for sushi and sashimi. Cooking is generally not advised as it produces a strong fish taste and odor.

TEXTURE

Bluefin tuna flesh is the darkest and fattiest of any tuna. A higher fat content in bluefin tuna is equated with a higher-quality product. The flesh has the firmness and appearance of beef steaks.

COLOR

Deep red when uncooked. When cooked, the meat is an off-white or ivory color.

HEALTH BENEFITS

Bluefin tuna is a very good source of protein, thiamin, selenium, vitamin B6, and omega-3 fatty acids.

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Atlantic Sea Scallops

Our own catch
  • Available in:
  • January
  • February
  • March
  • April
  • May
  • June
  • July
  • August
  • September
  • December

TASTE

Sea scallops have a sweet, rich taste that can be mild or briny.

TEXTURE

Firm and lean.

COLOR

Raw scallops are shiny and creamy white, sometimes with an orange or pinkish tint (a natural variation that does not affect taste or quality). High-quality scallops have an ivory translucence and should keep their shape.

HEALTH BENEFITS

Scallops are a good low-fat source of protein and are high in selenium and B vitamins.

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Black Sea Bass

Sourced from: Cape Cod, MA
  • Available in:
  • July
  • August

TASTE

Mild, fresh, somewhat delicate flavor.

TEXTURE

Tender but firm.

COLOR

Uncooked meat should be sparkling white and translucent. The meat is snow white when cooked.

HEALTH BENEFITS

Black sea bass is a good low-fat source of protein and magnesium.

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Coho Salmon

Sourced from: Southeast Alaska or Columbia River, OR
  • Available in:
  • August
  • September
  • October

TASTE

Smaller coho have a delicate flavor. Fillets from larger fish have a mild taste.

TEXTURE

Coho has a high oil content and appears soft when raw, but becomes firm and flaky when cooked.

COLOR

The flesh is reddish-orange, usually pinker than that of chum salmon, but paler than Chinook or sockeye.

HEALTH BENEFITS

Coho salmon is low in sodium and a good source of omega-3 fatty acids, protein, niacin, vitamin B12, and selenium.

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King Salmon

Sourced from: Southeast Alaska or Columbia River, OR
  • Available in:
  • August
  • September

TASTE

Considered the most delicious and is prized for its thick, moist and buttery smooth texture.

TEXTURE

high oil content and appears soft when raw, but becomes firm and flaky when cooked.

COLOR

The flesh is reddish-orange, usually pinker than that of chum salmon.

HEALTH BENEFITS

Being an excellent source of high-quality protein, King salmon also offers a full complement of the vitamins, minerals and essential amino acids your body needs to be healthy. King salmon features vitamins A, B12 and D; along with niacin, thiamine, selenium and iodine.

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Dungeness Crab

Sourced from: Southeast Alaska or Columbia River, OR
  • Available in:
  • October

TASTE

Dungeness crab meat has a distinctive rich, sweet flavor and delicate texture.

TEXTURE

Tender.

COLOR

White meat with pink accents.

HEALTH BENEFITS

Dungeness crab is low in saturated fat and is a great source of protein, vitamin B12, phosphorus, zinc, copper, and selenium.

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King Crab

Sourced from: Southeast Alaska or Columbia River, OR

TASTE

Red king crab meat has a distinctive rich, sweet flavor and delicate texture.

TEXTURE

Tender.

COLOR

White meat with pink accents.

HEALTH BENEFITS

King crab is low in saturated fat and is a great source of protein, vitamin B12, phosphorus, zinc, copper, and selenium.

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Monkfish

Sourced from: Cape Cod, MA
  • Available in:
  • June
  • July
  • August
  • September

TASTE

Mild.

TEXTURE

The tail meat is firm, dense, and relatively boneless. The meat is not flaky and has a texture similar to lobster meat. Raw monkfish is covered with a blue-gray membrane, which should be removed before cooking. If left on, the membrane will shrink, and the meat will curl and become tough.

HEALTH BENEFITS

Low in sodium; a good source of niacin, vitamins B6 and B12, and potassium; and a very good source of protein, phosphorus, and selenium.

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Scup

Sourced from: Cape Cod, MA

TASTE

Mild.

TEXTURE

Scup have lean and flaky flesh, but also contains many bones, which makes them difficult to fillet. As a result, scup are generally sold and cooked whole, after they’ve been scaled and dressed.

COLOR

White.

HEALTH BENEFITS

Scup is a low-sodium, low-fat source of protein. It is high in niacin, phosphorus, vitamins B6 and B12, and selenium.

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Squid

Sourced from: Cape Cod, MA 
  • Available in:
  • May
  • June
  • July

TASTE

Mild, and subtly sweet.

TEXTURE

Cooked squid is firm.

COLOR

Raw squid should be moist, shiny, and ivory colored. Pink, yellow, or purple flesh indicates deterioration. Cooked squid is opaque white.

HEALTH BENEFITS

Squid are an excellent source of selenium, riboflavin, and vitamin B12.

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