Massachusetts is a prolific producer of seafood, including ocean-caught fish, sea scallops, lobsters, crabs, quahogs, soft-shelled clams, oysters, bay scallops, mussels, and other seafood products. Some species are available as both wild-caught and farm-raised.
The Port of New Bedford has been the most valuable commercial fishing port in the USA since 2001.
Fish
Massachusetts commercial fishermen land cod, haddock, pollock, hake, monkfish, flounder, ocean perch, dogfish, and others.
Cod, haddock, and pollock are three of the most delicious saltwater fish served locally. Local chefs serve fish and chips made with these mild white fish, either cut into pieces or filleted and fried until crisp and served with fries and cole slaw.
Another popular dish is haddock, cod, or other fish, baked and served with fresh vegetables and bread.
The monkfish is sometimes found in Massachusetts seafood markets. One of the world’s oddest fish, these fish are often cleaned at sea, with only the tail being landed. Monkfish have mild white flesh.
Also common in Massachusetts are flounder and other flatfish, including yellowtail flounder, winter flounder, fluke (summer flounder), and gray sole.
Shellfish
American lobster is one of the state’s most important shellfish. Lobster is served whole, boiled, or in a variety of dishes.
Fresh live lobsters are available in most coastal towns. Cooked, shelled lobster meat is also common in seafood markets.
Jonah crabs and red crabs are available in some areas.
Marketing
The Commonwealth of Massachusetts maintains a seafood marketing program aimed to increase awareness and demand for local seafood products and support Massachusetts’ fishing and seafood industries.