Know Your Local Species | Rhode Island Seafood Marketing Collaborative

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A Guide to RI Seafood Species

Want to know more about the seafood being caught in Rhode Island? Learn about each local species, what it looks like, and how it tastes by clicking below!

American Eel

American Eel

SEASONALITY: May-November

TASTE: Sweet

COLOR: Off-white

TEXTURE: Fatty, soft

NUTRITION: Good source of vitamin A, vitamin B12, protein, and phosphorus

Atlantic Bonito

Atlantic Bonito

SEASONALITY: June-December

TASTE: Strong umami flavor, similar to tuna

COLOR: Dark reddish

TEXTURE: Firm, similar to tuna and mackerel

Atlantic Cod

Atlantic Cod

SEASONALITY: Year-Round

TASTE: Mild/Sweet

COLOR: White

TEXTURE: Large flakes, less firm than haddock

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Atlantic Mackerel

Atlantic Mackerel

SEASONALITY: Year-Round

TASTE: Rich, pronounced flavor. For a milder flavor, cut out the outer bands of dark meat along the midline.

COLOR: Off-White/Beige when cooked

TEXTURE: Soft/Flaky

NUTRITION: High in omega-3 fatty acids and is an excellent source of selenium, niacin, and vitamins B6 and B12.

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Bigeye Tuna

Bigeye Tuna

SEASONALITY: July-September

TASTE: Mild, meaty flavor, with a higher fat content than yellowfin

COLOR: Reddish-Pink

TEXTURE: Firm and moist with large flakes

NUTRITION: Low in saturated fat and sodium. Rich in niacin, vitamins B6 and B12, selenium, and phosphorous.

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Black Sea Bass

Black Sea Bass

SEASONALITY: Year-Round

TASTE: Mild, fresh, somewhat delicate flavor

COLOR: Uncooked meat should be sparkling white and translucent. The meat is snow white when cooked.

TEXTURE: Tender but firm

NUTRITION: Good low-fat source of protein and magnesium.

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Bluefin Tuna

Bluefin Tuna

SEASONALITY: July-October

TASTE: With its high fat content, it is especially prized for sushi and sashimi.

COLOR: Deep red when uncooked. When cooked, the meat is an off-white or ivory color.

TEXTURE: The flesh has the firmness and appearance of beef steaks.

NUTRITION: Very good source of protein, thiamin, selenium, vitamin B6, and omega-3 fatty acids.

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Bluefish

Bluefish

SEASONALITY: May-November

TASTE: Rich, full flavor

COLOR: Raw bluefish is blue-gray in color. It becomes lighter when cooked.

TEXTURE: Coarse, moist meat with edible skin

NUTRITION: Good source of selenium, niacin, vitamin B12, magnesium, and potassium.

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Butterfish

Butterfish

SEASONALITY: Year-Round

TASTE: Fatty, oily, and delicious

COLOR: White

TEXTURE: Tender/Creamy

NUTRITION: Good source of niacin, vitamin B6, phosphorus, protein, vitamin B12, and selenium.

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Chub Mackerel

Chub Mackerel

SEASONALITY: July-October

TASTE: Rich, pronounced flavor

COLOR: Off-White/Beige

TEXTURE: Soft, flaky, and moist

NUTRITION: High in omega-3 fatty acids

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Cobia

Cobia

SEASONALITY: July-August

TASTE: Sweet, rich flavor

COLOR: Raw cobia meat is light tan and turns snowy-white when cooked.

TEXTURE: Lean, moist, and firm with a nice flake.

NUTRITION: Good source of low-fat protein. High in riboflavin, niacin, vitamin B6, magnesium, and potassium.

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Fluke

Fluke

SEASONALITY: Year-Round

TASTE: Skin is edible. Meat has a delicate flavor.

COLOR: White

TEXTURE: Flaky and fine

NUTRITION: Good low-fat source of B vitamins and niacin.

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Golden Tilefish

Golden Tilefish

SEASONALITY: Year-Round

TASTE: Mild flavor, similar to lobster or crab

COLOR: White

TEXTURE: Firm and flaky

NUTRITION: Low in sodium. Good source of niacin and phosphorus, and a very good source of protein, vitamin B12, and selenium.

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Jonah Crab

Jonah Crab

SEASONALITY: Year-Round

TASTE: Mild and sweet

COLOR: White with brownish-red hue

TEXTURE: Flaky and succulent

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Kingfish

Kingfish

SEASONALITY: Year-Round

TASTE: Rich and sweet flavor

COLOR: Pale pink flesh

TEXTURE: Firm, large flakes

Lobster

Lobster

SEASONALITY: Year-Round. Peak harvest season extends from May to November.

TASTE: Mild and sweet

COLOR: White with red tinges

TEXTURE: The meat is firm and somewhat fibrous. The tail meat is firmer than the meat from the claws.

NUTRITION: Low in saturated fat and a very good source of protein and selenium.

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Longfin Squid

Longfin Squid

SEASONALITY: Year-Round

TASTE: Mild and slightly sweet

COLOR: Raw squid is ivory colored with a speckled membrane. Cooked squid is opaque white.

TEXTURE: Firm

NUTRITION: Excellent source of selenium, riboflavin, and vitamin B12.

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Monkfish

Monkfish

SEASONALITY: Year-Round

TASTE: Mild

COLOR: White

TEXTURE: The tail meat is firm, dense, and relatively boneless. The meat is not flaky and has a texture similar to lobster meat.

NUTRITION: Low in sodium; a good source of niacin, vitamins B6 and B12, and potassium; and a very good source of protein, phosphorus, and selenium.

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Oyster

Oyster

SEASONALITY: Year-Round

TASTE: Ranges from sweet to briny

NUTRITION: Low in saturated fat and excellent source of omega-3 fatty acids and iron.

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Quahog

Quahog

SEASONALITY: Year-Round

TASTE: Mild flavor, sweet, and briny

NUTRITION: Excellent source of omega-3 fatty acids.

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Red Hake

Red Hake

SEASONALITY: Year-Round

TASTE: Mild and slightly sweet

COLOR: White

TEXTURE: Softer flesh and less flaky than other whitefish such as cod, haddock, and pollock

NUTRITION: Good source of selenium, vitamin B, magnesium, and protein.

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Rock Crab

Rock Crab

SEASONALITY: Year-Round

TASTE: Delicate, sweet-salty flavor

COLOR: When cooked ranges from pink to cream

TEXTURE: Lighter in texture than Jonah crab

NUTRITION: Rock crab is low in saturated fat and is a good source of protein.

Scup

Scup

SEASONALITY: Year-Round

TASTE: Mild

COLOR: White

TEXTURE: Lean and flaky

NUTRITION: Low-sodium, low-fat source of protein. It is high in niacin, phosphorus, vitamins B6 and B12, and selenium.

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Sea Scallop

Sea Scallop

SEASONALITY: Year-Round

TASTE: Sweet, rich taste that can be mild or briny

COLOR: Raw scallops are shiny and creamy white, sometimes with an orange or pinkish tint (a natural variation that does not affect taste or quality). High-quality scallops have an ivory translucence and should keep their shape.

TEXTURE: Firm and lean

NUTRITION: Good low-fat source of protein and are high in selenium and B vitamins.

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Shortfin Squid

Shortfin Squid

SEASONALITY: June-November

TASTE: Mild, and subtly sweet

COLOR: Raw squid is ivory colored with orange speckling and a brown stripe that runs down the mantle. Cooked squid is opaque white.

TEXTURE: Firm and meaty

NUTRITION: Excellent source of selenium, riboflavin, and vitamin B12.

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Silver Hake

Silver Hake

SEASONALITY: Year-Round

TASTE: Mild and slightly sweet

COLOR: Raw and cooked hake is white to off-white

TEXTURE: Softer flesh and less flaky than other whitefish such as cod, haddock, and pollock

NUTRITION: Good source of selenium, vitamin B, magnesium, and protein.

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Skate

Skate

SEASONALITY: Year-Round

TASTE: Mild flavor that is similar to scallops

COLOR: Off-White

TEXTURE: Firm

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Smooth Dogfish

Smooth Dogfish

SEASONALITY: November-April

TASTE: Mild, sweet flavor

COLOR: White

TEXTURE: Firm white flakes

NUTRITION: Good source of omega-3s and selenium.

Spiny Dogfish

Spiny Dogfish

SEASONALITY: April-December

TASTE: Mild and sweet

COLOR: The raw meat is white. The outer flesh can have a reddish hue, which turns brown when cooked. The rest of the meat remains white when cooked.

TEXTURE: Flaky but firm

NUTRITION: Low-fat source of protein and high in selenium and vitamins B6 and B12.

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Striped Bass

Striped Bass

SEASONALITY: May-September

TASTE: Slightly sweet flavor

COLOR: Light-colored meat

TEXTURE: Firm, with large flakes

NUTRITION: Good source of low-fat protein and selenium.

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Striped Sea Robin

Striped Sea Robin

SEASONALITY: Year-Round

TASTE: Subtle-flavored, somewhat similar to fluke, flounder, and whiting, but with firmer texture.

COLOR: White

TEXTURE: Firm white flesh that holds together well in cooking. Well-suited to soups and stew.

Tautog

Tautog

SEASONALITY: April-November

TASTE: Tender but firm and succulent with a slightly sweet flavor

COLOR: White

TEXTURE: Firm, ideal for chowders and holds up well under heat

NUTRITION: High in protein

Triggerfish

Triggerfish

SEASONALITY: June-November

TASTE: The meat is uniquely sweet. It tastes more like crab than fish. The meat is of excellent quality and is good fresh, smoked, and dried/salted.

COLOR: White

TEXTURE: Firm

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Weakfish

Weakfish

SEASONALITY: Year-Round

TASTE: Medium flavor with a nice briny tang

COLOR: White

TEXTURE: Meat flakes delicately, making it suitable for roasting, pan sautéing, or frying

NUTRITION: Great source of selenium and omega-3s

Whelk

Whelk

SEASONALITY: Year-Round. Majority of landings May-December.

TASTE: Sweet and salty taste

TEXTURE: Smooth, chewy texture

NUTRITION: Good low-fat source of protein, and omega-3 fatty acids. High in calcium, zinc, copper, iron, magnesium, potassium, phosphorus, and selenium.