May 20, 2021 — The following was released by NOAA Fisheries:
In the United States, we love our seafood. Thankfully, due to strong science and a dynamic management process, our fisheries are among the largest and most sustainable in the world. So no matter what coast you’re on, you can be sure that the U.S. seafood you find there is a smart choice. And just like the culture of each region has its own flavor, so does its seafood! Read on to discover what local favorites you might find around the country.
Northeast/Mid Atlantic
Eastern Oysters
Farmed oysters are one of the most popular aquaculture species in the world and they’re an excellent choice for your next seafood dish. Oysters filter the water where they live, which removes excess nutrients and improves water quality. Growing oysters also requires no feed since they eat phytoplankton floating in the water. Unlike wild oysters, farmed oysters are available year round. They are low in saturated fat and excellent sources of omega-3 fatty acids and iron.
Oyster flavor profiles can range from sweet to briny. You can eat them raw on the half shell or cook them in a variety of different recipes. They’re delicious whether you grill, fry, broil, or bake them.
> BBQ bourbon chipotle butter grilled oysters
Acadian Redfish
Acadian redfish, also called ocean perch, are the only fish in the rockfish/ocean perch family in the Atlantic. The fish is called redfish in New England and Canada—not to be confused with redfish from the Gulf of Mexico (which is a drum).
Acadian redfish are harvested year-round but harvests are usually largest during spring and summer in the Gulf of Maine. Their taste profile is mild and slightly sweet and their meat is medium firm, moist, and flaky.