Fresh Seafood

The Northeast U.S. coast is known as New England, which includes Connecticut, Rhode Island, Massachusetts, New Hampshire and Maine. New England is world famous for its commercial fishing operations and abundance of fresh seafood.

Visitors to New England region flock to the coast to enjoy local fish and other seafood. The following descriptions explain some of the many types of seafood and cooking styles that are common to the region.

Lobsters

New England lobster is mild, sweet and healthy. It is served whole, boiled or in a variety of dishes. Lobsters are available live in most coastal towns. Other areas may also have cooked, shelled lobster meat available.

The most famous New England lobster recipe is the lobster roll. This simple but delicious dish is a great way to enjoy lobster. Lobster rolls are easy to make and are well suited for variations. The basic lobster roll uses very simple ingredients and doesn't need much in the way of spices or strong ingredients.

Cooks start by making a simple lobster salad which can be simply chopped cooked lobster meat, mayonnaise, and salt and pepper to taste. Optional ingredients can include a little Dijon mustard, butter, lemon and/or diced vegetables. The salad is chilled prior to serving.

The most popular lobster roll includes a double sized slice of Italian or other home made bread, with a slot cut down half way in the middle to form a pouch. The bread is then toasted for a few minutes in an oven, just enough to harden the outsides. The lobster salad is then stuffed in the center pouch. Lobster rolls are served informally with sides such as cole slaw, fries, sliced tomato or a pickle.

Lobster pie is another very simple but delicious dish. Lobster meat is cooked, chopped and placed in a casserole dish. Some recipes add vegetables, while others remain simple. Most variations include Italian breadcrumbs, butter, garlic and sometimes one or more diced vegetables. Lobster pie is delicious, simple and a great way to enjoy lobster.

New England Fish

The New England region has an excellent variety of fish. Commercial fishermen land cod, haddock, pollock, monkfish, yellowtail flounder, palice, fluke, redfish, dogfish and others.

Cod, Haddock and Pollock

These three fish are among the most sought after and delicious saltwater fish in the U.S. New England cuisine often includes one of these mild white fish, either cut into pieces or as a fillet and fried until crisp and served with fries, cole slaw. Haddock, cod or other New England fish are also baked and served with simple side dishes of fresh vegetables and bread.

Monkfish

These fish are caught off the coast of New England, especially Massachusetts and Connecticut. They are often cleaned at sea, with only the tail being landed. The fish are highly sought after and have a mild white flesh.

Flounder

Several species of flounder are harvested in the New England region. Among these are yellowtail flounder, sole, winter flounder and summer flounder, also known as fluke.

Dogfish

Dogfish are small sharks. They are plentiful, with schools sometimes being enormous. These fish are popular in several types of cuisines. The meat of dogfish is boneless, white and firm.

Squid - Calamari

Atlantic Loligo Squid are common in the northwest Atlantic Ocean, where the majority of the world's catch originates. Commonly known as longfin squid, they are an important part of the ecosystem, as both predator and prey. Pelagic and bottom-dwelling fish, marine mammals, and diving birds all feed upon longfin squid.

Longfin squid are pink or orange and mottled with brown or purple. They have large eyes and their fins are long, at least 1/2 the length of the mantle. Longfin squid reach mantle lengths of about 1.6 feet, although most are less than 1 foot. They are short lived with most specimens only living about 9 months. In Northern waters, squid migrate offshore during late autumn to spend the winter in warmer waters along the shelf edge and slope. They return inshore during the spring where they remain until late autumn.

Squid are an excellent source of selenium, riboflavin, and vitamin B12. Squid are prepared as calamari, a popular seafood dish in Greek, Italian, oriental and other cuisines. Calamari is a simple dish, consisting of batter coated, deep fried strips or rings of squid mantle. Calamari is often served as an appetizer It is usually served with a dips such as astzatziki, Marinara sauce, ketchup, aioli, or olive oil. Calamari can also be garnished with lemon, cheese or other foods.