RECIPES

We thought for a while about how to break our New England seafood into categories to share recipes for. One thing that was important for us was to make sure we made clear that most recipes can actually be used for a variety of different species. Don’t get caught up by not having the specific fish or shellfish a recipe calls for. We tried to group species by flavor or texture profile so that most recipes within a category can be used for the seafood you have. You will notice that some species fall into multiple categories and therefore recipes are sometimes listed more than once. If you have a recipe you would like to share with us, we would love to feature it! Share your recipes with us by emailing kate@eatingwiththeecosystem.org.

 Back to the Local Seafood Resources Page

WHOLE FISH RECIPES

Recipes for cooking whole fish whole. Cooking a whole fish can seem intimidating but is actually one of the easiest ways to cook a fish, helps prevent the fish from drying out, adds flavor to your dish, and prevents waste by utilizing more of the fish! Use these recipes for any whole fish. Some of our favorites include scup, black sea bass, acadian redfish, butterfish, whiting, mackerel, tautog, smaller haddock, sea robin, and even whole flounders.

If you prefer to filet your whole fish check out our filleting guides for round fish and flatfish.

• SCUP WITH COCONUT AND POBLANO SAUCE AND GRILLED CUCUMBERS

  Recipe courtesy of chef Andrew McQuesten, north

• Tandoori Spiced Butterfish

  Recipe courtesy of chef Rizwan Ahmed, Rhode Rage Food Truck and Johnson & Wales University

• How to Prepare A Whole Scup for Grilling or Baking

  Recipe courtesy of Cathy Pedtke, Eating with the Ecosystem

• OVEN-STEAMED WHOLE BLACK SEA BASS

  courtesy of David Ford, one of our Eat Like a Fish Citizen Scientists

• STEAMED WHOLE SCUP WITH GINGER AND SCALLIONS

  Recipe courtesy of Hiro Uchida via New England Seafoodies

• PARMESAN-ENCRUSTED SEA ROBIN

  Recipe courtesy of Eating with the Ecosystem from Simmering the Sea

• “Liman Style” Whiting

  Recipe courtesy of Noah Cain for a Cook a Fish, Give a Fish class

• SMOKED WHITING CHOWDER

  Recipe courtesy of Eating with the Ecosystem from Simmering the Sea

• Grilled Butterfish with Salsa Verde

  Recipe courtesy of Eating with the Ecosystem from Simmering the Sea

• WHOLE ROASTED MACKEREL WITH ROASTED FINGERLING POTATOES AND HORSERADISH CREAM

  Recipe courtesy of Lisa Lofberg of Little Moss Restaurant in South Dartmouth, MA

• GRILLED WHOLE BLACK SEA BASS AND VEGETABLES WITH CHARRED RED ONION VINAIGRETTE

  Recipe courtesy of Edible Rhody magazine.

• Oven-Roasted Atlantic Butterfish with Fennel and Tomato

  Recipe courtesy of Saveur Magazine

• GRILLED WHOLE BLUEFISH WITH CHARRED CORN & YOGURT DRESSING AND PEACH TOMATO SALAD

  A great summer dish!

  Recipe courtesy of Edible Rhody magazine.

• STEAMED WHOLE FISH WITH BLACK BEAN SAUCE

  This recipe would be great with scup, black sea bass, acadian redfish, or any other whole fish.

  Recipe courtesy of Edible Rhody magazine.

• BAKED Whole FISH WITH TOMATO SAUCE

  Recipe courtesy of Gonya Jangaba and 41ºN

• FISH ESCABECHE

  Recipe courtesy of Alice Rivera and 41ºN

• FRIED FISH WITH PLANTAINS, CABBAGE SALAD, AND PICO DE GALLO

  Recipe courtesy of Alba Rabe and 41ºN

• Whole Fish: Thursday Cod and Friday Salad

  Recipe courtesy of Heather Atwood

• How to Brine Butterfish

  Recipe courtesy of Hiro Uchida via New England Seafoodies

• Roasted Scup with Briny Herb Sauce

  Recipe courtesy of Edible Boston magazine.

• Salt Cured Rhode Island Butterfish

  Video from John Lee and Kate Masury for the Fish Forward Initiative

• Winter Citrus Roasted Whole Black Sea Bass

  Recipe courtesy of Edible Delmarva

• KAREI NO KARAAGE/WHOLE DEEP-FRIED FLOUNDER

  Recipe courtesy of SHIZUOKA GOURMET

• CRISPY FRIED FLOUNDER, CHINESE-STYLE

  Recipe courtesy of the Woks of Life

• PAN FRIED FISH: CHINESE WHOLE FISH RECIPE

  Recipe courtesy of the Woks of Life

• BAKED FLOUNDER WITH PANKO BREADCRUMBS

  Recipe courtesy of Rizwan Ahmed for a Cook a Fish, Give a Fish class

• Grilled Whole Scup with Summer Vegetables

  Recipe courtesy of Jason Timothy for a Cook a Fish, Give a Fish class

• Jing Lou Yu (Cantonese-Style Steamed Sea Bass)

• Recipe courtesy of Saveur Magazine

• Soy-and-Honey-Glazed Fluke Steaks

  Recipe courtesy of Saveur Magazine

FLAKY WHITE FISH RECIPES

These recipes work well for filets of flaky, mild flavored fish such as haddock, pollock, cod, hake, whiting, flounders (dabs, sole, plaice), black sea bass, tautog, and acadian redfish.

(You can also use these recipes for meatier textured yet mild flavored fish)

• Classic Baked Haddock

  Recipe courtesy of chef Jeremy Sewall

• LEMONGRASS AND GINGER DRESSED BOK CHOY WITH SPICED FLOUNDER

  Recipe courtesy of chef Andrew McQuesten, north

• SPICY SEAFOOD STEW WITH LEEKS, FENNEL AND CALABRIAN PEPPERS

  This recipe calls for a mussels, littlenecks, and any firm white fish. Some suggestions for fish include (but are not limited to) sea robin, monkfish, haddock, black sea bass, halibut, tautog, pollock, or John dory. You could also add in additional shellfish such as slipper limpets (an Eating with the Ecosystem favorite species. We suggest briefly steaming them and removing them from the shell before adding them to the stew).

  Recipe courtesy of Edible Rhody magazine.

• SMOKED WHITING CHOWDER

  Recipe courtesy of Eating with the Ecosystem from Simmering the Sea

• HADDOCK AND CLAMS WITH WHITE WINE, POTATOES AND ESCAROLE

  This recipe calls for a thick skin less boneless filet of haddock. You could also use pollock, hake, cod, or king whiting (the larger whiting) for this dish.

  Recipe courtesy of Edible Rhody magazine.

• HAKE CHOWDER

  This recipe is great with hake but also works well for any other flaky white fish such as pollock, haddock, cod, or whiting.

  Recipe courtesy of Edible Rhody magazine.

• ROASTED FLUKE WITH LEEKS, OYSTER MUSHROOMS, LETTUCE & ASPARAGUS-DILL BROTH

  This is delicious with fluke but could work well with any other flounder or flakey mild flavored white fish.

  Recipe courtesy of Edible Rhody magazine.

• SPRING VEGETABLE PISTOU WITH YELLOW-EYED BEANS, FAVAS, PEAS & BLACK BASS

  This recipe calls for black sea bass but would also be tasty with fluke, scup, or sea robin.

  Recipe courtesy of Edible Rhody magazine.

• WHITE FISH STOCK

  This is a simple fish stock recipe and is a great way to use the bones, heads, racks, etc from a fish you have filleted.

  Recipe courtesy of epicurious.com

• PARMESAN-ENCRUSTED SEA ROBIN

  Recipe courtesy of Eating with the Ecosystem from Simmering the Sea

• Poached Fluke in Lemon Brodo

  Recipe courtesy of finecooking.com

• Baked John Dory with Lemon Caper Dressing

  Recipe courtesy of wholesome cook

• Pan-Fried John Dory

  Recipe courtesy of Bon Appetit

• Lemon Butter Triggerfish

  Recipe courtesy of Eat Simple Food

• Prosciutto-Wrapped Triggerfish & Vegetables

  Recipe courtesy of Edible Northeast Florida

• Whole Fish: Thursday Cod and Friday Salad

  Recipe courtesy of Heather Atwood

• FRIED DOGFISH GOUJONS WITH AIOLI

  Recipe courtesy of Eating with the Ecosystem from Simmering the Sea

• Cod Drenched in Lime-Chili Nam Prik

   This recipe calls for cod but can really be used with most seafood! The sauce is great with other fish or even squid!

  Recipe courtesy of Ann Redding and Matt Danzer via the Wall Street Journal

• HOW TO PREPARE A WHOLE SCUP FOR GRILLING OR BAKING

  Recipe courtesy of Cathy Pedtke, Eating with the Ecosystem

• THE ULTIMATE GUIDE TO NEW ENGLAND CHOWDER (12 RECIPES INCLUDED)

  Recipe courtesy of Fearless Eating

• Baked Blackfish In Herbed Butter 

  Recipe courtesy of the F/V Briana James

• Poached Haddock in Tomato Curry

  Video by Eating with the Ecosystem, recipe adapted from Bon Appetit

• WINTER CITRUS ROASTED WHOLE BLACK SEA BASS

  Recipe courtesy of Edible Delmarva

• Fluke in Lemon Brodetto With Scallops and Squash

  Recipe courtesy of NY Times Cooking

• CANTONESE STEAMED FISH: A 20 MINUTE RECIPE

  Recipe courtesy of the Woks of Life

• Fish in Coconut Curry (Mtuzi wa Samaki)

  Recipe courtesy of myrecipes.com

• Authentic Cambodian Fish Amok Recipe

  Recipe courtesy of Compass and Fork

• Cracker Crusted Baked Cod

  Recipe courtesy of jennyshearawn.com

• MISO GLAZED SKATE TACOS

  Recipe courtesy of Andrew McQuesten for a Cook a Fish, Give a Fish class

• MONKFISH TAIL W/ GARLIC, MUSHROOM & GREENS RISOTTO

  Recipe courtesy of Branden Read for a Cook a Fish, Give a Fish class

• “Liman Style” Whiting

  Recipe courtesy of Noah Cain for a Cook a Fish, Give a Fish class

• JING LOU YU (CANTONESE-STYLE STEAMED SEA BASS)

  Recipe courtesy of Saveur Magazine

• Norwegian Fish Soup

  Recipe courtesy of Saveur Magazine

FLATFISH RECIPES

Recipes for flatfish such as flounders, sole, dabs, or plaice. There are many different types of flatfish caught in New England. Most are very similar in culinary properties and can be substituted for each other in recipes. The one exception would be halibut which are technically large flatfish but have a much meatier flavor and texture than the rest of the flatfish. Recipes for halibut can be found in the Meaty Dense Fish Recipes category.

• Lemongrass and Ginger Dressed Bok Choy with Spiced Flounder

  Recipe courtesy of chef Andrew McQuesten, north

• ROASTED FLUKE WITH LEEKS, OYSTER MUSHROOMS, LETTUCE & ASPARAGUS-DILL BROTH

  This is delicious with fluke but could work well with any other flounder or flakey mild flavored white fish.

  Recipe courtesy of Edible Rhody magazine.

• Baked Flounder with Panko Breadcrumbs

  Recipe courtesy of Rizwan Ahmed for a Cook a Fish, Give a Fish class

• Sole Fillets with Herbed Wine Sauce

  Recipe courtesy of Food and Wine

• Sole Sliders

  Recipe courtesy of RI Sea Grant and Westerly Career and Technical Education Program

• Grey Sole Tacos

  Recipe courtesy of RI Sea Grant and Cranston Area Career and Technical Center

• Poached Fluke in Lemon Brodo

  Recipe courtesy of finecooking.com

• Local Fluke with Lemon, Parsley and Capers

  Recipe courtesy of patch.com

• Summer baked plaice

  Recipe courtesy of bbc good foods

• Pan fried fillets of plaice with butter and almonds

  Recipe courtesy of French Entree

• FLOUNDER FRANCAISE

  Recipe courtesy of the F/V Briana James

• Grey Sole Species Feature w/ recipe for Pan seared Flounder/sole with end of summer salad

  This is a video. Recipe courtesy of Eating with the Ecosystem.

• Fluke in Lemon Brodetto With Scallops and Squash

  Recipe courtesy of NY Times Cooking

• KAREI NO KARAAGE/WHOLE DEEP-FRIED FLOUNDER

  Recipe courtesy of SHIZUOKA GOURMET

• Steamed Scallion Ginger Fish Fillets with Bok Choy

  Recipe courtesy of epicurious

• Broiled Fluke Fillets with Asian Vinaigrette and Sesame Asparagus

  Recipe courtesy of Emeril Lagasse

• Fluke Crudo

  Recipe courtesy of Martha Stewart

• Fluke Ceviche with Corn, Scallions, and Chiles

  Recipe courtesy of Martha Stewart

• Fluke Sashimi with Baby Greens

  Recipe courtesy of Martha Stewart

• CRISPY FRIED FLOUNDER, CHINESE-STYLE

  Recipe courtesy of the Woks of Life

• SOY-AND-HONEY-GLAZED FLUKE STEAKS

  Recipe courtesy of Saveur Magazine

SHELLFISH RECIPES

This category includes a wide variety recipes for many different types of shellfish. Think quahogs (hard shelled clams), surf clams, steamer clams, periwinkles, razor clams, slipper limpets, whelks, scallops, and mussels. While recipes may call for a specific type of shellfish, often other shellfish with similar characteristics can be substituted in. For example, slipper limpets can be steamed in broths designed for mussels or clams and whelks, razor clams, and periwinkles all are delicious marinated in a snail salad. However, some recipes work best for specific species. For example, its hard to replace a clam in a recipe for a seared scallop.

• MANHATTAN CHOWDER WITH SLIPPER LIMPETS

  Recipe courtesy of Eating with the Ecosystem from Simmering the Sea

• STEAMED PERIWINKLES

  Recipe courtesy of Eating with the Ecosystem from Simmering the Sea

• SPICY SEAFOOD STEW WITH LEEKS, FENNEL AND CALABRIAN PEPPERS

  This recipe calls for a mussels, littlenecks, and any firm white fish. Some suggestions for fish include (but are not limited to) sea robin, monkfish, haddock, black sea bass, halibut, tautog, pollock, or John dory. You could also add in additional shellfish such as slipper limpets (an Eating with the Ecosystem favorite species. We suggest briefly steaming them and removing them from the shell before adding them to the stew).

  Recipe courtesy of Edible Rhody magazine.

• WARM CLAM AND CALAMARI SALAD WITH FRESH FAVA BEANS AND SCALLIONS

  A great springtime recipe! Calls for littlenecks and squid.

  Recipe courtesy of Edible Rhody magazine.

• CLINGSTONE LITTLENECKS

  Recipe courtesy of Edible Rhody magazine.

• SUMMER CLAM SUCCOTASH ON GRILLED SOURDOUGH

  Recipe courtesy of Edible Rhody magazine.

• GRILLED POINT JUDITH SEA SCALLOPS AND BOSTON BIBB SALAD WITH CORN AND BACON

• Video for: Grilled Point Judith Sea Scallops and Boston Bibb Salad with Corn and Bacon

  Recipe courtesy of Edible Rhody magazine.

• Coconut-Curried Mussels with Grilled Pineapple Salsa over Rice

  Recipe courtesy of RI Sea Grant and William M. Davies, Jr. Career & Technical Center

• Scallop Chowder

  Recipe courtesy of chef Joshua Riazi, the Genesis Center

• CRISPY SALT AND PEPPER SCALLOPS

  Recipe courtesy of chef Joshua Riazi, the Genesis Center

• Grilled whelk with kombu beurre blanc, sautéed burdock and carrot

  Recipe courtesy of great British chefs

• Snail Salad

  Recipe courtesy of my gourmet connection

• CLAM CAKES BLOCK ISLAND

  Recipe courtesy of hunter angler gardener cook

• Easy New England Clambake

  Recipe courtesy of the Spruce Eats

• PORTUGUESE SEAFOOD STEW

  Recipe courtesy of Fearless Eating

• MAINE CLAM CHOWDER WITH STEAMERS

  Recipe courtesy of Fearless Eating

• PORTUGUESE RED CLAM CHOWDER

  Recipe courtesy of Fearless Eating

• THE ULTIMATE GUIDE TO NEW ENGLAND CHOWDER (12 RECIPES INCLUDED)

  Recipe courtesy of Fearless Eating

• TRADITIONAL NEW ENGLAND SCALLOP STEW

  Recipe courtesy of Fearless Eating

• MUSSEL CHOWDER WITH FENNEL

  Recipe courtesy of Fearless Eating

• Grilled Scallops and Nectarines with Corn and Tomato Salad

  Recipe courtesy of Epicurious.com

• Top Neck Clams with Vinegar and Scallion Sauce

  Recipe courtesy of KQED ecipe from Heart & Soul in the Kitchen by Jacques Pépin. Copyright © 2015 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.

• Clams Casino

  Recipe courtesy of the Spruce Eats

• RHODE ISLAND CLAM CHOWDER (DAIRY-FREE)

  Recipe courtesy of Fearless Eating

• Spaghetti With Clams

  Recipe courtesy of NY Times Cooking

• Rhode Island–Style Clam Stuffies

  Recipe courtesy of Food and Wine Magazine

• Curry-Coconut Clam Chowder, Papi-Style

  Recipe courtesy of Food and Wine Magazine 

• QUAHOG BOLOGNESE

  Recipe courtesy of 41 N Magazine

• CANTONESE-STYLE PERIWINKLE SNAILS IN BLACK BEAN SAUCE

  Recipe courtesy of the Woks of Life

• Seared Scallop Tacos with Corn Salsa and Basil Oil

  Recipe courtesy of jennyshearawn.com

• Razor Clams Fantasia

  Recipe courtesy of Saveur Magazine

• Pasta With Mussels in Tomato Sauce

  Recipe courtesy of NY Times Cooking

• Simple Steamed Clams or Mussels

  Recipe courtesy of NY Times Cooking

• Mussels With White Wine

  Recipe courtesy of Epicurious.com

• Pasta with Clams, Corn, and Basil Pesto

  Recipe courtesy of Epicurious.com

• Classic French Mussels

  Recipe courtesy of GEORGE DURAN

• Sweet and Spicy Razor Clams

  Recipe courtesy of NY Times Cooking

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CRUSTACEAN RECIPES

Recipes for crustaceans such as lobsters, Jonah crabs, peekytoe crabs (aka sand crabs), green crabs, and blue crabs.

• How to Cook Live Lobster at Home

  Recipe courtesy of Maine Lobster Marketing Collaborative

• How to Cook and Clean Fresh Crabs

  Recipe courtesy of the Spruce Eats

• How to Pick Crab Meat

  Recipe courtesy of the Spruce Eats

• LOBSTER CAKES

  Recipe courtesy of Edible Rhody magazine.

• Lobster Mac and Cheese

  Recipe courtesy of Kate Masury, Eating with the Ecosystem.

• Jonah Crab Curry Chowder

  Recipe courtesy of Joshua Riazi for a Cook a Fish, Give a Fish online seafood cooking class

• Jonah Crab Claws With Garlic-Wine Sauce

  Recipe courtesy of Hannaford Supermarket

• Jonah Crab Dip

  Recipe courtesy of Pangea Shellfish

• Green Crab Risotto

  Recipe courtesy of Heather Atwood via Newburyport News

• New England Crab Rolls

  Recipe courtesy of epicurious.com

• Easy New England Clambake

  Recipe courtesy of the Spruce Eats

• EASY AND DELICIOUS SPICY SEAFOOD STUFFING WITH JONAH CRAB

  Recipe courtesy of Our Wicked Fish

• lobster, corn, and bacon chowder

  (We think this recipe would also be delicious with Jonah or Peekytoe crabs)

  Recipe courtesy of Heather Atwood

• Crab Cakes with Chipotle Mayo

  Recipe courtesy of Newport Lobster Shack 

• THE ULTIMATE GUIDE TO NEW ENGLAND CHOWDER (12 RECIPES INCLUDED)

  Recipe courtesy of Fearless Eating

• LOBSTER CORN CHOWDER

  Recipe courtesy of Fearless Eating

• HOW TO MAKE A NEW ENGLAND CRAB STEW

  Recipe courtesy of Fearless Eating

• LOBSTER STICKY FRIED RICE

  Recipe courtesy of the Woks of Life

• CRAB FRIED RICE

  Recipe courtesy of the Woks of Life

• CANTONESE-STYLE GINGER SCALLION LOBSTER

  Recipe courtesy of the Woks of Life

• Lobster Caprese Salad

  Recipe courtesy of jennyshearawn.com

MEDIUM FLAVORED FISH RECIPES

Recipes for fish with more flavor! These include medium flavored fish such as scup, butterfish, black sea bass, tautog, triggerfish, John dory, Acadian redfish, dogfish, and tilefish.

• ROASTED POINT JUDITH SCUP WITH SPRING VEGETABLES, GRAINS AND LEMON VINAIGRETTE

  Recipe courtesy of Edible Rhody magazine.

• Tandoori Spiced Butterfish

  Recipe courtesy of chef Rizwan Ahmed, Rhode Rage Food Truck and Johnson & Wales University

• STEAMED WHOLE SCUP WITH GINGER AND SCALLIONS

  Recipe courtesy of Hiro Uchida via New England Seafoodies

• SCUP CRUDO

  Recipe courtesy of Eating with the Ecosystem from Simmering the Sea

• SCUP POKE BOWL

  Recipe courtesy of Kate Masury, Eating with the Ecosystem

• SPRING VEGETABLE PISTOU WITH YELLOW-EYED BEANS, FAVAS, PEAS & BLACK BASS

  This recipe calls for black sea bass but would also be tasty with fluke, scup, or sea robin.

  Recipe courtesy of Edible Rhody magazine.

• STEAMED WHOLE FISH WITH BLACK BEAN SAUCE

  This recipe would be great with scup, black sea bass, acadian redfish, or any other whole fish.

  Recipe courtesy of Edible Rhody magazine.

• SCUP WITH COCONUT AND POBLANO SAUCE AND GRILLED CUCUMBERS

  Recipe courtesy of chef Andrew McQuesten, north

• OVEN-STEAMED WHOLE BLACK SEA BASS

  courtesy of David Ford, one of our Eat Like a Fish Citizen Scientists

• ROASTED MAHI MAHI WITH LEMON, PARSLEY, GARLIC OIL AND GARLIC SCAPES

  courtesy of David Ford, one of our Eat Like a Fish Citizen Scientists

• GRILLED WHOLE SCUP WITH SUMMER VEGETABLES

  Recipe courtesy of Jason Timothy for a Cook a Fish, Give a Fish class

• Grilled Butterfish with Salsa Verde

  Recipe courtesy of Eating with the Ecosystem from Simmering the Sea

• BAKED Whole FISH WITH TOMATO SAUCE

  Recipe courtesy of Gonya Jangaba and 41ºN

• FISH ESCABECHE

  Recipe courtesy of Alice Rivera and 41ºN

• FRIED FISH WITH PLANTAINS, CABBAGE SALAD, AND PICO DE GALLO

  Recipe courtesy of Alba Rabe and 41ºN

• BAKED JOHN DORY WITH LEMON CAPER DRESSING

  Recipe courtesy of wholesome cook

• Pan Roasted Wild Striped Bass

  Recipe courtesy of chef Jeremy Sewall

• Pan-Fried John Dory

  Recipe courtesy of Bon Appetit

• How to Brine Butterfish

  Recipe courtesy of Hiro Uchida via New England Seafoodies

• FRIED DOGFISH GOUJONS WITH AIOLI

  Recipe courtesy of Eating with the Ecosystem from Simmering the Sea

• Cod Drenched in Lime-Chili Nam Prik

  This recipe calls for cod but can really be used with most seafood! The sauce is great with other fish or even squid!

  Recipe courtesy of Ann Redding and Matt Danzer via the Wall Street Journal

• HOW TO PREPARE A WHOLE SCUP FOR GRILLING OR BAKING

  Recipe courtesy of Cathy Pedtke, Eating with the Ecosystem

• Roasted Scup with Briny Herb Sauce

  Recipe courtesy of Edible Boston magazine.

• BAKED BLACkfish IN HERBED BUTTER 

  Recipe courtesy of the F/V Briana James

• SALT CURED RHODE ISLAND BUTTERFISH

  Video from John Lee and Kate Masury for the Fish Forward Initiative

• WINTER CITRUS ROASTED WHOLE BLACK SEA BASS

  Recipe courtesy of Edible Delmarva

• Porgy Crudo with Pine Nuts

  Recipe courtesy of Martha Stewart

• MISO GLAZED SKATE TACOS

  Recipe courtesy of Andrew McQuesten for a Cook a Fish, Give a Fish class

• Oven-Roasted Atlantic Butterfish with Fennel and Tomato

  Recipe courtesy of Saveur Magazine

• JING LOU YU (CANTONESE-STYLE STEAMED SEA BASS)

  Recipe courtesy of Saveur Magazine

 STRONGER FLAVORED FISH RECIPES

Recipes for fish with more flavor! These include stronger flavored fish such as bluefish, swordfish, herring, mackerel, mahi mahi, wahoo, bonito, and tuna.

• WHOLE ROASTED MACKEREL WITH ROASTED FINGERLING POTATOES AND HORSERADISH CREAM

  Recipe courtesy of Lisa Lofberg of Little Moss Restaurant in South Dartmouth, MA

• MACKEREL WITH TOMATO SALAD

  Recipe courtesy of Eating with the Ecosystem from Simmering the Sea

• GRILLED WHOLE BLUEFISH WITH CHARRED CORN & YOGURT DRESSING AND PEACH TOMATO SALAD

  A great summer dish!

  Recipe courtesy of Edible Rhody magazine.

• ROASTED MAHI MAHI WITH LEMON, PARSLEY, GARLIC OIL AND GARLIC SCAPES

  courtesy of David Ford, one of our Eat Like a Fish Citizen Scientists

• BAKED Whole FISH WITH TOMATO SAUCE

  Recipe courtesy of Gonya Jangaba and 41ºN

• FISH ESCABECHE

  Recipe courtesy of Alice Rivera and 41ºN

• FRIED FISH WITH PLANTAINS, CABBAGE SALAD, AND PICO DE GALLO

  Recipe courtesy of Alba Rabe and 41ºN

• Grilled Bluefish

  Recipe courtesy of Eating with the Ecosystem from Simmering the Sea

• Fast Vietnamese Caramel Bluefish

  Recipe courtesy of NY Times Cooking

• Bonito Crudo

  Recipe courtesy of Food52

• Bluefish Gravlax

  Recipe courtesy of Heather Atwood

• Smoked Bluefish Paté

  Recipe courtesy of chef Mike Peters, the Tasty

• BLUEFISH CHOWDER

  Recipe courtesy of Fearless Eating

• SCUP POKE BOWL

  This recipe would be great with Bonito, Tuna, Black Sea Bass, Tautog, or a variety of other local fish as well.

  Recipe courtesy of Kate Masury, Eating with the Ecosystem

• SHANDONG PORK AND FISH DUMPLINGS (JIAOZI) (made with Mackerel)

  Recipe courtesy of the Woks of Life

• Japanese-Style Tuna Ceviche with Togarashi and Radish

  Recipe courtesy of Saveur Magazine

MEATY DENSE FISH RECIPES

Recipes for fish with a meaty or dense texture such as halibut, monkfish, sea robin, striped bass, John dory, mahi mahi, tuna, swordfish, or tilefish.

• Coconut Curry Monkfish Stew

  Recipe courtesy of chef Krisztina Perron, Wooden Spoon Catering

• PARMESAN-ENCRUSTED SEA ROBIN

  Recipe courtesy of Eating with the Ecosystem from Simmering the Sea

• SPICY SEAFOOD STEW WITH LEEKS, FENNEL AND CALABRIAN PEPPERS

  This recipe calls for a mussels, littlenecks, and any firm white fish. Some suggestions for fish include (but are not limited to) sea robin, monkfish, haddock, black sea bass, halibut, tautog, pollock, or John dory. You could also add in additional shellfish such as slipper limpets (an Eating with the Ecosystem favorite species. We suggest briefly steaming them and removing them from the shell before adding them to the stew).

  Recipe courtesy of Edible Rhody magazine.

• ROASTED MAHI MAHI WITH LEMON, PARSLEY, GARLIC OIL AND GARLIC SCAPES

  Recipe courtesy of David Ford, one of our Eat Like a Fish Citizen Scientists

• Monkfish Tail W/ Garlic, Mushroom & Greens Risotto

  Recipe courtesy of Branden Read for a Cook a Fish, Give a Fish class

• Monkfish in Tomato-Garlic Sauce

  Recipe courtesy of Food & Wine Magazine

• Monkfish Roasted With Herbs and Olives

  Recipe courtesy of NY Times Cooking

• Pan Roasted Wild Striped Bass

  Recipe courtesy of chef Jeremy Sewall

• Monkfish and Chorizo Kebabs

  Recipe courtesy of Food & Wine Magazine

• LEMON BUTTER TRIGGERFISH

  Recipe courtesy of Eat Simple Food

• PROSCIUTTO-WRAPPED TRIGGERFISH & VEGETABLES

  Recipe courtesy of Edible Northeast Florida

UNIQUE FISH RECIPES

This category includes recipes for fish with a unique flavor or texture. For example skate wing actually has a sweet flavor like scallops but a more stringy crabmeat like texture. And monkfish is also know as poor man’s lobster because of its lobster tail like meaty texture and sweet mild flavor. We also included smaller whole fish in this category such as butterfish, whiting, herring, and smelt that often have recipes specific to them.

• SKATE WITH CAPERS AND BUTTER

  Recipe courtesy of Eating with the Ecosystem from Simmering the Sea

• PARMESAN-ENCRUSTED SEA ROBIN

  Recipe courtesy of Eating with the Ecosystem from Simmering the Sea

• Chicken Fried Skate Video

  Recipe courtesy of David Dadekian of Eat Drink RI

• Tandoori Spiced Butterfish

  Recipe courtesy of chef Rizwan Ahmed, Rhode Rage Food Truck and Johnson & Wales University

• Miso Glazed Skate Tacos

  Recipe courtesy of Andrew McQuesten for a Cook a Fish, Give a Fish class

• FRIED DOGFISH GOUJONS WITH AIOLI

  Recipe courtesy of Eating with the Ecosystem from Simmering the Sea

• SMOKED WHITING CHOWDER

  Recipe courtesy of Eating with the Ecosystem from Simmering the Sea

• Grilled Butterfish with Salsa Verde

  Recipe courtesy of Eating with the Ecosystem from Simmering the Sea

• MACKEREL WITH TOMATO SALAD

  Recipe courtesy of Eating with the Ecosystem from Simmering the Sea

• Coconut Curry Monkfish Stew

  Recipe courtesy of chef Krisztina Perron, Wooden Spoon Catering

• MONKFISH IN TOMATO-GARLIC SAUCE

  Recipe courtesy of Food & Wine Magazine

• MONKFISH ROASTED WITH HERBS AND OLIVES

  Recipe courtesy of NY Times Cooking

• BAKED JOHN DORY WITH LEMON CAPER DRESSING

  Recipe courtesy of wholesome cook

• Pan-Fried John Dory

  Recipe courtesy of Bon Appetit

• How to Brine Butterfish

  Recipe courtesy of Hiro Uchida via New England Seafoodies

• MONKFISH AND CHORIZO KEBABS

  Recipe courtesy of Food & Wine Magazine

• LEMON BUTTER TRIGGERFISH

  Recipe courtesy of Eat Simple Food

• PROSCIUTTO-WRAPPED TRIGGERFISH & VEGETABLES

  Recipe courtesy of Edible Northeast Florida

• SALT CURED RHODE ISLAND BUTTERFISH

  Video from John Lee and Kate Masury for the Fish Forward Initiative

• MONKFISH TAIL W/ GARLIC, MUSHROOM & GREENS RISOTTO

  Recipe courtesy of Branden Read for a Cook a Fish, Give a Fish class

• “Liman Style” Whiting

  Recipe courtesy of Noah Cain for a Cook a Fish, Give a Fish class

• Oven-Roasted Atlantic Butterfish with Fennel and Tomato

  Recipe courtesy of Saveur Magazine

• Skate and Romanesco Soup (Minestra di Broccoli e Arzilla)

  Recipe courtesy of Saveur Magazine

SQUID RECIPES

We thought for a while about which category to put squid into. They are technically mollusks and therefore could have been grouped into the shellfish category but we felt like squid are also kind of unique and therefore deserved their own category. There are two species of squid landed in New England: Loligo or long fin squid as well as Illex or short fin squid. Squid are actually quite versatile and can be prepared in numerous ways beyond just the classic fried calamari (though we of course also love fried calamari) so get creative and try out a variety of different squid preparation methods!

• WARM CLAM AND CALAMARI SALAD WITH FRESH FAVA BEANS AND SCALLIONS

  A great springtime recipe! Calls for littlenecks and squid.

  Recipe courtesy of Edible Rhody magazine.

• BRAISED PROVENCAL-STYLE SQUID

  Recipe courtesy of Edible Rhody magazine.

• Grilled Squid

  Recipe courtesy of Eating with the Ecosystem from Simmering the Sea

• Rhode Island Style Fried Calamari

  Recipe courtesy of the Town Dock

• Kimchi Calamari Poke Bowl

  Recipe courtesy of the Town Dock

• PORTUGUESE SQUID STEW

  Recipe courtesy of Fearless Eating

• Grilled Squid with Chickpeas, Olives and Orange

  Recipe courtesy of Edible Boston magazine.

• Chorizo-Stuffed Squid with Yellow Rice and Salsa Verde

  Recipe courtesy of Edible Boston magazine.

• How to Cook Squid Right

  Recipe courtesy of Bon Appetit Magazine

• Spanish rice-stuffed squid

  Recipe courtesy of Olive Magazine

• Squid Risotto

  Recipe courtesy of Olive Magazine

• Pachamama’s squid skewers

  Recipe courtesy of Olive Magazine

• Pasta with Roasted Calamari & Cherry Tomatoes

  Recipe courtesy of Family Style Food

• Seared Baby Squid With Parsley and Garlic

  Recipe courtesy of the Spruce Eats

  
  

MIXED SPECIES RECIPES

Recipes that call for a combination of species such as fish stews or seafood salads.

• Fisherman’s Stew

  Recipe courtesy of Eating with the Ecosystem from Simmering the Sea

• SPICY SEAFOOD STEW WITH LEEKS, FENNEL AND CALABRIAN PEPPERS

  This recipe calls for a mussels, littlenecks, and any firm white fish. Some suggestions for fish include (but are not limited to) sea robin, monkfish, haddock, black sea bass, halibut, tautog, pollock, or John dory. You could also add in additional shellfish such as slipper limpets (an Eating with the Ecosystem favorite species. We suggest briefly steaming them and removing them from the shell before adding them to the stew).

  Recipe courtesy of Edible Rhody magazine.

• WARM CLAM AND CALAMARI SALAD WITH FRESH FAVA BEANS AND SCALLIONS

  A great springtime recipe! Calls for littlenecks and squid.

  Recipe courtesy of Edible Rhody magazine.

• Easy New England Clambake

• Recipe courtesy of the Spruce Eats

• HADDOCK AND CLAMS WITH WHITE WINE, POTATOES AND ESCAROLE

  This recipe calls for a thick skin less boneless filet of haddock. You could also use pollock, hake, cod, or king whiting (the larger whiting) for this dish.

  Recipe courtesy of Edible Rhody magazine.

• NEW ENGLAND CIOPPINO

• Recipe courtesy of Fearless Eating

• Fluke in Lemon Brodetto With Scallops and Squash

  Recipe courtesy of NY Times Cooking

• JONAH CRAB CURRY CHOWDER

  Recipe courtesy of Joshua Riazi for a Cook a Fish, Give a Fish online seafood cooking class