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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
SEASONALITY: May-November
TASTE: Sweet
COLOR: Off-white
TEXTURE: Fatty, soft
NUTRITION: Good source of vitamin A, vitamin B12, protein, and phosphorus
Atlantic Bonito
SEASONALITY: June-December
TASTE: Strong umami flavor, similar to tuna
COLOR: Dark reddish
TEXTURE: Firm, similar to tuna and mackerel
Atlantic Cod
SEASONALITY: Year-Round
TASTE: Mild/Sweet
COLOR: White
TEXTURE: Large flakes, less firm than haddock
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.
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.
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.
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.
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.
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.
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
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.
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.
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.
Jonah Crab
SEASONALITY: Year-Round
TASTE: Mild and sweet
COLOR: White with brownish-red hue
TEXTURE: Flaky and succulent
Kingfish
SEASONALITY: Year-Round
TASTE: Rich and sweet flavor
COLOR: Pale pink flesh
TEXTURE: Firm, large flakes
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.
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.
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.
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.
Quahog
SEASONALITY: Year-Round
TASTE: Mild flavor, sweet, and briny
NUTRITION: Excellent source of omega-3 fatty acids.
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.
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
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.
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.
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.
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.
Skate
SEASONALITY: Year-Round
TASTE: Mild flavor that is similar to scallops
COLOR: Off-White
TEXTURE: Firm
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
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.
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.
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
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
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
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
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.
Winter Flounder
SEASONALITY: Year-Round
TASTE: Mild
COLOR: Raw flounder ranges in color from tan to pinkish to snow white. Cooked flounder is pure white.
TEXTURE: Lean, boneless, and flaky
NUTRITION: Good, low-fat source of B vitamins and niacin.
Yellowfin Tuna
SEASONALITY: July-August
TASTE: Mild, meaty flavor. More flavorful than albacore, but leaner than bluefin tuna.
COLOR: Meat is bright red when raw and turns brown to grayish-tan when cooked.
TEXTURE: Firm and moist with large flakes
NUTRITION: Low in saturated fat and sodium and is a very good source of protein, thiamin, selenium, vitamin B6, and omega-3s.
Yellowtail Flounder
SEASONALITY: January-April
TASTE: Sweet and mild
COLOR: Raw flounder ranges in color from white to pinkish to tan. Cooked flounder is pure white.
TEXTURE: Lean, boneless, flaky, and firm
NUTRITION: Good low-fat source of B vitamins and niacin.