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 MoreOur fresh, local Black Sea Bass has a mild, fresh, somewhat delicate flavor and a tender but firm texture. These fish are notably hardy and offer excellent shelf life fresh. It's one of the best small fish to bake or grill whole, due to its relatively simple bone structure. Try this recipe from Allrecipes.com.
Read MoreOur friend Kathy Cavanaugh shares a family recipe for grilled swordfish.
Read MoreOur fresh, local Swordfish is moist and flavorful with a slightly sweet taste. Steaks have a moderately high oil content and a firm, meaty texture. Swordfish is traditionally served baked with a slice of lemon. It's also excellent for marinating and grilling. For moist grilled swordfish, select steaks that are at least 1 1/4 inches thick. Baste with olive oil and lemon juice before and during cooking. Check out this recipe from Simply Recipes.
Read MoreOur fresh, local Blackfish (or Tautog) is a mild, meaty fish. In 1884, G. Brown Goode wrote that "tautog has always been a favorite table fish, especially in New York, its flesh being white, dry, and of a delicate flavor." Tautog is most commonly grilled, baked, or used in chowder (its firmness makes this ideal). Try this recipe from The Blond Cook.
Read MoreBlack grouper is a tasty fish, mild, with a distinct flavor somewhere between halibut and bass. It is firm, meaty, and moist. This versatile fish can be fried, grilled, skewered, or used in chowders and soups. In the south, blackened grouper is a favorite. Grouper is very forgiving; it can be overcooked and still remain moist. Check out this recipe for sautéed grouper with an Italian flair.
Read MoreHalibut is a very mild, sweet-tasting white fish. Its thick, meaty flesh is versatile. It's great for kebabs, and also baked, broiled, poached, sautéed, and steamed. Traditional Canadian recipes call for halibut to be baked with sour cream. Check out this version from Allrecipes.com.
Read MoreBlock Island Fluke is a common regional white flatfish. It's firm and meaty, with a mild, slightly sweet taste. This recipe is for brodetto, which is basically just a fancy word for fish stew. You can also use our scallops and local squash from one of our fellow farmers' market vendors for this one!
Read MoreScallops are a great source of protein and are naturally low in fat. They are also a micronutrient and trace mineral powerhouse! Scallops are best baked, broiled, or sautéed. They cook up quickly, so be sure to not overcook them! They are also one of the safest types of seafood to eat raw, because the part of the scallop that we eat is highly guarded from contamination. Try this recipe, which includes a good tutorial on searing them.
Read MoreThis amazing photo and recipe for traditional dish Skate Grenobloise was originally posted on the Rhode Island Mushroom Company's Facebook page. Reposted with permission, because this is beautiful.
Rinse skate wings under cold water, dry thoroughly with paper towels, season with salt and pepper, and set aside.
Melt butter in a non-stick sauté pan over medium heat until foam subsides and butter begins to brown.
Meanwhile, pour seasoned flour into a plastic bag. Add one skate wing at a time and shake to thoroughly coat with flour. Shake off excess. Sauté over medium high heat until lightly browned, gently turning to brown other side (skate is very delicate and easy to overcook). Use a fork to test doneness; you want the flesh to just barely separate. Remove from pan and keep warm.
Raise heat to medium high and add pickle juice and capers. Bring to a boil, scraping up any brown bits from pan.
Plate skate and dress with pan juices. Garnish with parsley and serve immediately.
Serves 2.
Though pollock is often breaded, battered, and fried, we prefer healthier approaches which also happen to bring out the flavor of the fish more. You can bake, broil, sauté, or stream pollock. Season with fennel and lemon, and serve with a side dish of roasted or steamed vegetables from our fellow market vendors. For a simple yet substantial main course, try this Baked Pollock recipe from Food.com.
Read MoreIn celebration of Valentine's Day, here are a number of ways to prepare our fresh, local, delicious oysters.
Read MoreOur local, wild, sustainable SMALL SEA SCALLOPS are a delightful, delicious delicacy!Sea scallops are a great source of protein and are low in fat. One serving contains all the vitamin B12 you'll need for the day, and then some! They're also a great bioavailable source of essential micronutrients iodine, phosphorus, selenium, and choline. They also contain a fair amount of zinc, magnesium, and potassium. Our scallops are always fresh and untreated. Beware of imitations!
Read MoreBLACK SEA BASS is a great source of naturally lean protein. It has a mild, fresh, somewhat delicate flavor and a tender but firm texture.
Read MoreBLACK SEA BASS season opens quarterly; a new season just started on January 1. Our fresh, local black sea bass is highly prized; get it while you can!Check out this awesome recipe from Bobby Flay.
Read MoreOur fresh, local JOHN DORY are landed in Point Judith. They're a bycatch on squid boats.
John Dory fillets are naturally boneless. With a firm texture and buttery flavor, they are best prepared simply.
Check out this tutorial on the 3 best ways to prepare John Dory: pan-searing, steaming, and roasting.
![New England fish chowder, with redfish, cod, [black] sea bass & halibut cheeks from @TheLocalCatch & @wavehillbreads rye.](https://static1.squarespace.com/static/51378900e4b02119d18461e6/53516154e4b0c2d6c8944d7c/58ff90fd893fc0ee8f9a9f2f/1493143978484/chowder-hirsch.jpg)
