For more information about local seafood varieties, visit www.gmri.org/local or scan the QR code below.


Gulf of Maine Seafood Guide


New England has a long history and culture of fishing. A wide range of fish, shellfish, and sea vegetables are harvested here and can be found in local grocery stores, fish markets, and restaurants. Explore what the Gulf of Maine has to offer!



There’s a wide range of tasty seafood in the Gulf of Maine:


See below to learn about the different types of fish, shellfish, and sea vegetables from the Gulf of Maine.


Click here for a translated version of this Gulf of Maine seafood guide.


The cold waters of Maine and New England are home to a variety of fish that have a mild-flavored, flaky, white meat when cooked. These fish can be cooked with the same methods and recipes you would use for cod or tilapia.


Some are round fish with thick fillets:

Such as haddock, hake, and pollock.


Some are flat fish with thin fillets:

Such as flounders like plaice or dabs, grey sole, fluke, and halibut.


Some are particularly good for cooking whole, with small bones:

Such as Acadian redfish, black sea bass, whiting, and scup.


In addition to the various white fish species, the Gulf of Maine is home to many other types of fish, shellfish, and sea vegetables.


Some fish have a meatier or denser white meat, and strong flavors that hold up well in stews, roasting, or grilling:

Such as monkfish and dogfish.



Some fish are stronger-flavored, oily, and rich in healthy fats:

Such as mackerel and bluefish.


There’s a wide variety of shellfish:

Such as lobster, crab, clams, mussels, and squid.


And nutritious sea vegetables:

Such as kelp and alaria (similar to wakame).

Various types of sea greens.


Project sponsor: This project is generously funded by the National Marine Sanctuary Foundation.


Project partners are the Gulf of Maine Research Institute, Good Shepherd Food Bank, and Hannaford Supermarkets.