Gulf of Maine Seafood Guide
Welcome, Bienvenue, Bienvenidos, Bem-vindo, أهلا بك, 欢迎!
New England has a long history and culture of fishing. A wide range of fish, shellfish, and sea vegetables are harvested here and can be found in local grocery stores, fish markets, and restaurants. Explore what the Gulf of Maine has to offer!
There's a wide range of tasty seafood in the Gulf of Maine.
- See below to learn about the different types of fish, shellfish, and sea vegetables from the Gulf of Maine.
- Voir ci-dessous pour en savoir plus sur les différents types de poissons, crustacés et légumes de mer du Golfe du Maine.
- Vea a continuación los diferentes tipos de pescados, mariscos, y vegetales marinos del Golfo de Maine.
- Veja abaixo informações sobre diferentes tipos de peixes, mariscos e vegetais marinhos do Golfo de Maine.
- انظر أدناه للتعرف على الأنواع المختلفة من الأسماك والمحار جيلخنمةيرحبلاتاورضخلاوما.ني
- 请看下面的内容,了解来自缅因湾的不同类型的鱼、贝类和海洋蔬菜。
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.
- تلاوكأملاليلدنمةمجرتمةخسنلىعلوصحللانهرقنامجيلخيفاذهةيرحبلاا.
- 点击这里查看这份缅因湾海鲜指南的翻译版本。
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.

Project Sponsor
This project is generously funded by the National Marine Sanctuary Foundation.
Staff Contact
Contact our Sustainable Seafood Program Manager Kyle Foley if you have any questions.

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