Find your translated guide below.
- Click here for the English version of the Gulf of Maine Seafood Guide.
- Cliquez ici pour une version traduite de ce guide des fruits de mer du Golfe du Maine.
- Haga clic aquí para obtener una versión traducida de esta guía de mariscos del Golfo de Maine.
- Acesse uma versão traduzida desteguia de frutos do mar do Golfo de Maine aqui.
The cold waters of Maine and New England are home to a variety of fish that have a mild-flavored, flaky, white meat when cooked. These fish can be cooked with the same methods and recipes you would use for cod or tilapia.
Some are round fish with thick fillets.
Such as haddock, hake, and pollock.
Some are flat fish with thin fillets.
Such as flounders like plaice or dabs, grey sole, fluke, and halibut.
Some are particularly good for cooking whole, with small bones.
Such as Acadian redfish, black sea bass, whiting, and scup.
In addition to the various white fish species, the Gulf of Maine is home to many other types of fish, shellfish, and sea vegetables.
Some fish have meatier or denser meat, and strong flavors that hold up well in stews, roasting, or grilling.
Such as monkfish and dogfish.
Some fish are stronger-flavored, oily, and rich in healthy fats.
Such as mackerel and bluefish.
There's a wide variety of shellfish.
Such as lobster, crab, clams, mussels, and squid.
And nutritious sea vegetables.
Such as kelp and alaria.
This project is generously funded by the National Marine Sanctuary Foundation.
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