A Guide to Buying Local Seafood

We always say the best way to support local fishermen is to buy local fish. But it can be challenging to figure out what, exactly, is local. No matter where you shop for fish, here are a few things to keep in mind as you search for local and high-quality seafood.

Provenance

Look for local words - in our region, Maine, Gulf of Maine, New England, or USA are key. "North Atlantic" includes Europe and Canada, and may not be an accurate indicator of local fish. Many stores label their fish with a country of origin, but you can also ask the fishmonger for local options. If you're lucky enough to live in a coastal town, you probably live near a locally owned seafood shop which may source from local fishermen.

Appearance

Look for fillet that appears moist (not too wet or too dry) and doesn't smell fishy. Color is less of a priority than moisture and odor, since different species have a variety of colors when filleted. Pollock can look gray in the display, while cod might be silvery and monkfish rather purple. They all cook up beautifully!

If you're buying whole fish, look for clear eyes and red/pink gills. A fish with a few scales missing is fine, but if you see larger patches of missing scales on a fish that hasn't been scaled by the fishmonger, that can be a sign of poor handling.

Frozen Doesn't Mean Bad

Frozen fish has come a long way from dry, dissatisfying fillets or fish sticks - and just like frozen vegetables, you can get high-quality, delicious fish frozen at the height of freshness and nutritional value.

New technologies and improved practices on and off the boat mean that freezing and storing exceptional seafood is easier than ever. Superfreezers get fish down to incredibly low temperatures rapidly, preventing the breakdown of proteins that cause poor texture. Some cuts can be done IQF - individually quick frozen - so that the fish doesn't stick together and can be removed in smaller portions.

You can also freeze seafood at home quite easily. Consider buying larger quantities of scallops or other seafood when they are in season, and freeze in smaller quantities to enjoy year round.

Some tips on shelf life

Many consumers are very concerned about the time since a fish was caught, but you would be surprised at how long fresh fillet can last. Especially when it's local! Local fish hasn't spent as long in the supply chain, traveling from port to processor to store - so it tends to have a longer shelf life than other imported fish.

Pay more attention to proper handling and temperature control. Always keep your fresh fish in the refrigerator, and remember to thaw from frozen in the refrigerator or under cool (not hot!) water. And, you can keep seafood fresh in the fridge longer by placing it on a tray of ice to keep it even colder than fridge temperatures.

Try Something Different!

The Gulf of Maine is filled with an amazing variety of local seafood, but it's easy to get stuck in a rut of eating the same species over and over. Cusk, hake, pollock, monkfish, mackerel, flounder, and more are abundant here, so test out some new species! You may find your new favorite.

Get it To Go

Sometimes the best way to try a new species is to get it to go. MCFA works with Maine companies to create new value-added products that not only taste great, but create new markets for species that don't have as strong a "brand recognition" as more familiar fish like cod and haddock. Our first two products came out great - if you haven't tried them yet, go find them in a store near you!

Maine Coast Monkfish Stew

Dunstan Smokehouse's Pollock Dip

We hope these tips are helpful in your search for local seafood. Happy eating!