Fresh Catch: Gloucester’s Fish GuideJune 23, 2018 / Good to Know
Think you know your cod from your scrod? Check our handy insider’s guide to Gloucester’s fresh catch.
Bluefin Tuna – Has a meaty, almost buttery taste prized for sushi and grilled as steaks.
Bluefish – Game fish with rich, oily meat served grilled or baked with mayonnaise.
Calamari (Squid) – Sliced and served breaded and fried.
Clams – Served steamed (in the shell) with a side of butter, breaded and fried, or in chowder (always white, never red).
Cod – Flaky white fish with a mild flavor. Served in chowder, filleted and in fish & chips.
Dogfish – An abundant small shark, served fried.
Flounder – Bottom-dwelling flatfish with both eyes on top of its head. The sweet white meat is served whole or filleted.
Haddock – A mild white fish, often served baked and stuffed, in chowder, or fish & chips.
Halibut – Large flatfish related to flounder with mild white flesh, often served braised in butter.
Lobster – Local favorite served boiled, baked stuffed, in lobster rolls, cream bisque and so much more.
Monkfish – An odd upward looking flat fish with rich, lobster-like meat.
Mussels – Steamed or braised in a butter and herb mix, mussels are served in the shell.
Pollock – A mild white fish, rather like cod, and prepared in similar ways.
Red Fish (Ocean Perch) – Firm, mild, slightly pink tinged flesh served steamed or in soups.
Scallops – Rich morsels served baked, broiled in butter, rolled in bacon or bread crumbs.
Scrod – Young white fish, usually cod or haddock.
Striped Bass – Prized for its rich meat, served grilled or baked.
Swordfish – Large open water fish with a rich, meaty flavor, served as steaks and stir fries. The ‘sword’ is used to slash at prey.