‘Tis the (sea)son to spend time with family and friends, creating new memories and catching up with each other’s busy lives. The dinner table is traditionally one of these special places where we gather. While turkey and ham are often what we think of as a classic holiday meal, seafood takes center stage for many families, especially here in New England.
Below are three seafood options that are currently in-season, caught locally and can be found through a variety of New Hampshire’s seafood vendors.
You can use the New Hampshire Seafood Finder to help in your search for fresh, local seafood this holiday season.
*Be sure to call ahead of time to make sure the seafood item you’re searching for is in-stock, as fresh seafood supply is dynamic.
If you enjoy seafood with the texture of lobster, Monkfish (Lophius americanus), also known as ‘Goosefish’, or ‘poor man’s lobster’ is a great option for you. These bottom-dwelling fish range from the Grand Banks and northern Gulf of St. Lawrence, south to Cape Hatteras, North Carolina.
Monkfish are delicious-tasting fish when cooked properly (see preparation tips below). In seafood recipes, monkfish are a versatile ingredient that can be prepared by roasting, pan-searing and stewing. The mild flavor of monkfish pairs well with bold seasonings.
A prepared monkfish dish with lemon, potatoes, and tomatoes.
A monkfish before it has been cleaned and processed for market. Monkfish are a bottom-dwelling species that relies on its ability to ambush prey.
- Low in sodium.
- A good source of niacin, vitamins B6 and B12, and potassium.
- Great source of protein, phosphorus, and selenium.
Monkfish are available year-round, with peaks in late Fall and early Spring.
If you purchase raw monkfish, it is often covered with a blue-gray membrane, which should be removed before cooking.
Monkfish are considered a smart seafood choice because they are sustainably managed and responsibly harvested under U.S. regulations. Most monkfish in this region are caught by bottom-trawl gear targeting groundfish.
There are several locations where monkfish are available for purchase. Find monkfish near you with the NH Seafood Finder by searching 'monkfish' in the 'seafood' search bar:
An instant crowd-pleaser as an appetizer that will spark the age-old debate: do oysters look like sea boogers?
Eastern oysters (Crassostrea virginica) are one of the most sustainable local seafood options and are widely available during the holidays.
Not only do these delicious shellfish clean our coastal waters by filtering 50 gallons of water per day (that’s one single oyster), but NH’s oyster farmers regularly contribute to scientific research projects with NH Sea Grant and UNH.
A graphic design of an Eastern oyster (Crassostrea virginica). Credit: NOAA Fisheries
A freshly shucked oyster, ready for consumption. Photo: Tim Briggs.
- Low in saturated fat.
- An excellent source of omega-3 fatty acids and iron.
Oysters are available year-round.
Oysters not only help to clean our coastal waters, but they are low on the food web (requiring no feed) and their production has a minimal impact on the marine environment. Oysters and their gear can actually provide habitat for other marine organisms.
Oysters are sold widely throughout New Hampshire directly from businesses, and marketplaces throughout the state. Check the NH Seafood Finder and filter for ‘oysters’ to view vendors near you:
From raw oysters to chowder, this seafood is versatile. Here are a few creative options for you to explore this Holiday season:
Angels on Horseback via Chef Jeremy Sewall
It’s like cod, but different! White hake (Urophycis tenuis) are a close relative to cod, pollock, and haddock in the scientific order Gadiformes. With a mild, slightly sweet flavor and firm, flaky texture white hake can easily replace more traditional fish in your seafood dishes.
Grill, bake, or pan-fry white hake this season and you’ll be sure to impress your guests with a seafood option that broadens their horizons.
A graphic design of a white hake. Credit: NOAA Fisheries.
A white hake filet served with lemon and baked potatoes.
A good source of lean protein.
White hake is available year-round in local seafood markets and is wild caught from Maine to Southern New England.
The soft, delicate texture of white hake means that it does not stand up well to freezing.
Although white hake populations are below target levels, they are still considered to be a sustainable seafood choice because they are well-managed and under a rebuilding plan.
White hake are commonly harvested using trawl nets, gillnets, bottom longlines, and rod and reel. Gillnets, longlines, and rod and reel fishing methods have little to no impact on habitat. Closed areas and gear restrictions are implemented to reduce habitat impacts from trawl nets. In this fishery, fishermen follow management measures designed to reduce interactions with marine mammals, including gear modifications, seasonal closures, and use of marine mammal deterrents.
There are two options where you can find white hake this season in NH, including:
- Sanders Fish Market
- Yankee Cooperative
The NH Seafood Finder was created thanks to funding support from New Hampshire Sea Grant, UNH Extension, and the Sea Grant American Lobster Initiative's Regional Lobster Extension Program.
