The U.S. is a world leader in managing and rebuilding depleted fish stocks, including those right here in the Gulf of Maine and Georges Bank. Unfortunately, overfishing, as well as climate change, pollution, disease and habitat degradation, continue to impact the marine environment. According to a recent NOAA Fisheries report, 8 species were added to the overfished list in 2018, including certain types of salmon and tuna.
There are many abundant, lesser known species of fish that offer great taste and value and, because they are all locally and sustainably harvested, can help support U.S. fishermen and our local seafaring communities. Here are two underutilized fish that you should be eating right now.
Acadian redfish / ocean perch
Ocean perch (Sebastes fasciatus), also known as Acadian redfish, is versatile, marine deep-water groundfish. It is native to the northwestern Atlantic Ocean and harvested locally from fisheries in Georges Bank and the Gulf of Maine.
Ocean perch are highly versatile and can be used as a lower-cost substitute in any recipe calling for a mild, white fish. Ocean perch are ideal deep fried or served blackened in tacos. They can also be baked, poached, or even sautéed. Ocean perch are packed with lean, low-calorie protein - a typical serving boast around 100 calories, 1.5 grams of fat, and 18 grams of protein!
Blackened Acadian Redfish Sandwich
Cook time: 12 - 16 minutes
- 1 lb. Acadian redfish
- 2 teaspoons paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- Large pinch cayenne pepper
- 4 sandwich buns
- Romaine or iceberg lettuce
- Thinly sliced tomato
- Thinly sliced red onion
- Mayonnaise or tartar sauce
- In a small bowl mix paprika, oregano, thyme, onion powder, garlic powder, black pepper, and cayenne pepper.
- Coat fish fillets with spice rub.
- Cook fillets in greased skillet 6 – 8 minutes on each side or until fish reaches an internal temperature of 145°F.
- Spread mayo or tartar sauce on bottom and top of toasted sandwich buns. Build sandwich with fish fillets, lettuce, onion and tomato.
Known as pollock, Boston blue and coalfish in the U.S. and saithe in Europe, Atlantic pollock can be found on both sides of the North Atlantic ocean and is sustainably harvested locally from fisheries in Georges Bank and the Gulf of Maine.
Atlantic pollock is extremely versatile and can be used in any recipe calling for a mild, white fish, such as cod and haddock. Available as either fillets or in flaky, thick portions, Atlantic pollock can be baked, deep fried, sautéed and broiled. They are also a great source of lean, low-calorie protein – a typical serving boasts 100 calories, 22 grams of protein and 1 gram of fat.
Baked Lemon Pepper Atlantic Pollock
Cook time: 12 - 16 minutes
- 1 lb. Atlantic pollock portions
- 2 tablespoons butter
- 2 teaspoons grated lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon garlic salt
- 1 teaspoon paprika
- 1/2 teaspoon freshly ground pepper
- 1/4 cup minced fresh parsley
- Preheat oven to 425°.
- Place Atlantic Pollock in a greased baking pan.
- In a microwave, melt butter and stir in lemon juice.
- Drizzle butter over fish and add garlic salt, paprika and pepper to taste.
- Bake uncovered for 12-16 minutes until fish just begins to flake easily with a fork or reaches an internal temperature of 145°F.
- Sprinkle with parsley and serve.
Blue Harvest’s Acadian redfish and Atlantic pollock are harvested by our own vessels from MSC-certified fisheries in the Gulf of Maine and Georges Bank. And, as with all of our groundfish, they are offloaded at our New Bedford waterfront processing plant under the oversight of independent, third-party dockside monitors. For more information on our complete line of all-natural fresh and frozen seafood, visit our products page.