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.

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.

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, cusk, weakfish, and acadian redfish.

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

FLATFISH RECIPES

MEATY DENSE FISH RECIPES

MEDIUM FLAVORED FISH RECIPES

FULL FLAVORED FISH RECIPES

UNIQUE FISH RECIPES

CRUSTACEANS RECIPES