What are some species to look out for while skimming summer restaurant menus? Squid, naturally, is a major mainstay and could arguably be found at almost every restaurant in the state. However, you may not be tuned in to local fish species. Don’t worry, we’ve done the work for you, and they’re listed below.
Summer Flounder (Fluke) with its white, flaky meat makes for a delicious dish and can be eaten with the skin on. Flounder is also nutritionally rich and a good low-fat source of B vitamins and niacin.
Black Bass (Sea Bass, Black Fish), although declared overfished in 2000, has successfully replenished in population thanks to strict fishing regulations and can be an excellent choice if craving seafood. Bass’ delicate, mild flavor means it needs little in the way of accoutrements, and it’s also a low-fat source of protein and magnesium.
Striped Bass (Striper, Rockfish) has a stronger flavor than its Black Bass cousin and is a little coarse in texture. Stripers are a source of low-fat protein and selenium.
Bluefish (Tailor, Snapper) is a darker species when raw, but when cooked takes on a lighter color. It has a rich, distinct taste (it feeds on Menhaden, a small, oil-rich fish) and its skin is edible. Bluefish does not freeze well which is why it’s a perfect product to consume close to its home habitat. It’s a good source of selenium, niacin, vitamin B12, magnesium and potassium.
Scup (Porgy), is a small white fish harvested in local waters since the Colonial period. Scup is often compared to Tilapia, and in side-by-side taste tests (one recently conducted at Johnson & Wales University) people found Scup to be a delectable alternative to the more popular white fish species. Scup is low-sodium, low-fat and high in niacin, phosphorus, vitamins B6, B12 and selenium. It’s also a good source of protein.