Our fresh, local HAKE is a close relative of cod, haddock, and pollock. Overall, hake has a softer flesh and less flake than cod, haddock and pollock. Hake is delicious, a real fish-lover's fish—mild-tasting, even a bit sweet. Hake can be baked, broiled, fried, and sautéed. It is often breaded in cornmeal, and is a popular fish among the Portuguese. Hence this recipe from the Food Network.
Read MoreAnother delicious recipe from our very own David Mullaney, using our In-House Smoked Swordfish!
Read MoreThis recipe, from our very own David Mullaney, is an essential part of Smoked Swordfish Tacos.
Read MoreThis recipe, from our very own David Mullaney, is an essential part of Smoked Swordfish Tacos.
Read MoreThis recipe is courtesy of our very own David Mullaney.
Read MoreThis beauty is from our very own Ann Cook!
Our fresh, local groundfish are fish that live on, in, or near the bottom of the body of water they inhabit. In New England, fresh groundfish are plentiful, and have been a staple table fish for hundreds of years. Especially this time of year, when other seafood is more scarce, groundfish is a great way to honor our New England heritage and continue eating fresh, healthful seafood year-round. Here's a great-looking recipe using hake, from the New York Times.
Read MoreDo you know you can get fresh, local, In-House Smoked Fish from The Local Catch now? Try this delicious recipe from Epicurious using our Smoked Haddock.
Read MoreThis is our very own Mike Grattan's favorite clams casino recipe, courtesy of his nephew, "Dan the Clam"! Visit Mike every week at the Aquidneck Growers Market and pick his brain for other great preparations of our seafood.
Read MoreOur fresh, local Halibut is a white fish with thick, meaty flesh. It's mild and sweet-tasting, and extremely versatile. It can be baked, broiled, grilled, poached, sautéed, or steamed. If you're looking to make something exotic, try this recipe from The Organic Kitchen.
Read MoreOur fresh, local, small Block Island Sound sea scallops are great for holiday gatherings! Try this classic Bacon-Wrapped Scallops recipe from Primal Palate (spoiler alert: they add paprika!).
Read More
Mackerel has a rich, pronounced flavor. It's very high in omega-3 fatty acids. The meat is soft, flaky and moist. The outer bands of dark, strong-tasting meat along the midline may be cut out for a milder flavor. Its strong flavor can be balanced with acidity (like lemon), and herbs and spices, like in this recipe from Mark's Daily Apple.
Read MoreSwordfish is one of our most popular grilling fishes, but it's also delicious broiled, baked, or sautéed. Check out this recipe from Simply Recipes for a warming swordfish meal.
Read MoreThank you Catherine and Kirk from the Chester Sunday Market for this fabulous recipe!
Read MoreCheck out this video tutorial from Allrecipes on how to grill fish.
Our Yellowfin Tuna Steaks are delicious and flavorful on their own—especially on the grill!—but if you want to get fancy, check out this recipe and video tutorial from Allrecipes.
Read MoreCheck out this amazing striped bass recipe from the James Beard Foundation.
Read MoreBlack Sea Bass is frequently used in Chinese cooking. Try it with a ginger-and-soy-sauce dip. Or try this recipe from Epicurious.
Read MoreTry this delicious seared tuna recipe from MyRecipes.
Read MoreOur fresh, local mako shark is the perfect fish for the grill, with its firm texture and mild flavor. Its flavor and texture are similar to swordfish, but the flesh of the mako is moister, and the flavor is more mild. Why feature one recipe when we can feature 7?
Read More
