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 |
| GIANT BLUEFIN TUNA | January | February | March | April | May | June | July | August | September | October | November | December |
| 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 |
| RED 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.
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.
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.
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.
GIANT 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.
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.
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.
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.
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.
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.
RED 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.
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.
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.
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.