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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.

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.

This is an illustration of a haddock fish.
Haddock.
This is an illustration of a pollock fish.
Pollock.
This is an illustration of a White Hake.
White Hake.

Some are flat fish with thin fillets.

Such as flounders like plaice or dabs, grey sole, fluke, and halibut.

This is an illustration of a halibut.
Halibut.
This is an illustration of a flounder.
American plaice.

Some are particularly good for cooking whole, with small bones.

Such as Acadian redfish, black sea bass, whiting, and scup.

This is an illustration of an Acadian redfish.
Acadian redfish.
This is an illustration of a black sea bass.
Black sea bass.
This is an illustration of a scup.
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.

This is an illustration of a monkfish.
Monkfish.
This is an illustration of a spiny dogfish.
Spiny dogfish.

Some fish are stronger-flavored, oily, and rich in healthy fats.

Such as mackerel and bluefish.

This is an illustration of a mackerel.
Mackerel.
This is an illustration of a bluefish.
Bluefish.

There's a wide variety of shellfish.

Such as lobster, crab, clams, mussels, and squid.

This is an illustration of a Jonah crab.
Jonah crab.
This is an illustration of three mussels, with the one in the middle opening up.
Mussels.
This is an illustration of a squid.
Squid.

And nutritious sea vegetables.

Such as kelp and alaria.

This is an illustration of rockweed kelp.
Various types of sea greens.

Project Sponsor

The National Marine Sanctuary Foundation Logo

This project is generously funded by the National Marine Sanctuary Foundation.

Project Partners

Staff Contact

Contact our Sustainable Seafood Program Manager Kyle Foley if you have any questions.

Kyle Foley
Kyle Foley Sustainable Seafood Director (207) 228-1670 [email protected]

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