Boston Day Boat
A robust ocean flavor with a silky texture. High in Omega 3.
Robust, Complex, Creamy, Silky
Quick Facts
Commonly Known As:
Atlantic Mackerel, Mackerel, Saba
-
Species Name
Mackerel
-
Latin Name
Scomberomorus maculatus
-
Origin
Gulf of Maine
-
Harvest Method
Hook & Line
-
Range & Habitat
North Atlantic & New England
-
Producer
New England Fleet
Range & Habitat
New England Fleet
New England was once the wealthiest region in the United States. Between 1850 and 1910 New Bedford was considered the whaling capital of the world. At this time whale oil and by products were more valuable than any other natural resource next to gold. The Seamen hunting these mammals were some of the richest men of their time building huge mansions along the coastline of New Bedford. They assembled the finest modern fishing fleets to hunt this ocean gem and nearly drove the whale to extinction. Today, New Bedford has transformed itself into a large scallop port along the Eastern Seaboard and produces the largest amount of shucked meats for our domestic consumption. In keeping with SeafoodS.com's commitment to providing complete regional solutions, our team has also layered in day-boat producers and aqua-culture artisans in Nantucket, Cape Cod, Boston, Glouster and many other local fisheries of the Northeast.
You Might Also Like These
Silky, Light Smokey, Thinly Sliced, Rich
Through curing and cold smoking the Ono has a very subtle smoke flavor with a silky finish. The Ono is sliced paper thin and hold up great to warming, as a wrap, and is phenomenal on its own. The perfect substitute for Lox in a brunch menu. The Ono stands alone in menu-ability.
Light, Rich, Flakey
Orange Roughy has a brilliant flake that is rivaled only by the highest quality in Snappers, Groupers, Sea Bass and Sea Bream. It has a luxurious moisture content that comes from an incredibly deep habitat. Found nearly 4000 feet below the ocean's surface, the Orange Roughy is a cold water dweller that packs on the fat for survival. This translates to enormous succulence. Its fillet shape is reminiscent of Tai Snapper and other Sea Breams. It has a mild and sweet flavor that accepts a multitude of light herb and spice combinations, and graciously plays off of vinaigrettes and butter sauces. It sears well and is applicable in almost every cooking method.
Meaty, Moist, Creamy
The lean, boneless, firm flesh of the Russian Sturgeon (Acipenser gueldenstaedtii) has a delicate, mild flavor and is an excellent source of Omega 3s. It can be grilled, sautéed, baked, barbecued, poached or fried. It stands up to the boldest of preparations and is almost impossible to over-cook. Sturgeon should rest for 24 – 48 hours after harvest. This species of sturgeon produces the coveted Ossetra caviar. Atlantic and Siberian sturgeon also are available on a limited basis.