What We're Catching
A New England classic, we catch Atlantic cod year round. The white fillet is lean with a mild, clean flavor and large, tender flakes. Best baked, broiled, fried, sauteed or steamed.
Haddock is a member of the cod family, though smaller than the cod. It is a popular species for New England fish and chips, with a delicate flake and slightly sweet taste with a melt-in-the-mouth appeal. The meat is lean and firm but tender and has a finer flake than the cod. Haddock is best baked, broiled, fried, poached, sauteed or smoked.
Atlantic pollock are also members of the cod family and although similar to Pacific pollock, they are larger and have a slightly higher oil content. They have a mild, delicate taste with white flesh, large flakes, firm texture with a slightly milder flavor than haddock and cod.