What We Offer

We are a wholesale company, selling to restaurants, retailers, and distributors in New England and around the country.
If you are a consumer and would like to know where to find our fish, please write to info@gulfofmainesashimi.com.

Listed below is a sample of what we offer, which varies seasonally.

 

    • ACADIAN REDFISH
      (SEBASTES FASCIATUS)

      Acadian redfish is a delicate and mildly sweet, flaky white fish. Relatively unknown in traditional culinary circles, this up-and-coming delicacy can be prepared a variety of ways, similar to snapper. Also known as ocean perch, redfish is a deep ocean dwelling fish found off the coast from Maine to New York. This bright red-orange fish with a blush belly has big eyes, a large mouth with many teeth and one long spiny dorsal fin.  Mature redfish can grow up to 18-20 inches long and can live up to 50 years.

    • FLOUNDER

      We offer a variety of flounders, varying according to season. Flounder has a well-deserved reputation as a melt-in-your-mouth culinary delicacy. We recommend preparing smaller flounder whole, either fried with a light batter or oven-roasted. Fillets are crisp white and are best prepared sautéed. Flounders are oval flatfish with a white or gray underside and a small mouth.  Flounder can grow up to 22 inches long, 20 pounds in weight and live for 7 to 15 years.  Adult fish are found on sandy ocean bottoms 130 to 230 feet deep. Flounder species from the Gulf of Maine include yellowtail flounder (Limanda ferruginea), American plaice (Hippoglossoides platessoides), summer flounder (Paralichthys dentatus), winter flounder (Pseudopleuronectes americanus), and witch flounder (Glyptocephalus cynoglossus).

    • ATLANTIC MACKEREL
      (SCOMBER SCOMBRUS)

      One of our most sought-after products, Atlantic mackerel is a gorgeous fish with distinctive shiny bluish-green and black stripes and a silver underside. Mackerel’s flavor is also distinctive and can make any dish sing. We recommend using the mackerel whole, either roasted or grilled. Mackerel is also popular pickled, smoked, and pan fried. Mackerel grow up to 16 inches long and 2lbs in weight and can live up to 20 years. Most of our mackerel is about 12 inches long and weighs just shy of a pound.  Mackerel is sensitive to water temperature change and travels long distances near the surface of the ocean to spawn and feed.  Mackerel is harvested by jigs, weirs, and trawls.

    • SQUID

      Squid is one of the most diverse products we offer. Whether it’s illex (Illex argentines) or loligo (Loligo opalescens), the squid tubes, tentacles, and wings present three products in one, each with its own distinctive texture and flavor. The cooked flesh is very versatile and can be baked, fried or sautéed. Squid tube length varies from 5 to 14 inches. Smaller squid tend to be more tender, while larger squid provide longer and thicker tentacles that cook up much like octopus. Squid are harvested using jigs, weirs, and trawls.

    • MONKFISH
      (LOPHIUS AMERICANUS)

      Monkfish tail offers a very firm texture and white meat. It sears, roasts, and grills wonderfully. The fish’s large head comprises about 64% of the fish’s body weight, and its livers are prized as the foie gras of the sea. Monkfish feed on other fish and crustaceans in deeper water. The skin is brownish-green with a white underside.  Female monkfish can live twice the lifespan as the male fish, up to 13 years becoming 3-4 feet long.  Monkfish is responsibly harvested in the Gulf of Maine, predominantly by bottom trawls and gillnets.

    • ATLANTIC POLLOCK
      (POLLACHIUS POLLACHIUS)

      Atlantic Pollock presents a flaky white fish with a firm texture. As part of the cod family, pollock is very versatile and can be prepared roasted, broiled, pan fried, or used in soups and stews.  Pollock is an energetic fish found deep on the ocean floor or just below the surface of cool water and usually in large schools.  Pollock is responsibly harvested in the Gulf of Maine, most commonly by trawl nets.  The bluish green fish has a light gray yellow underside and a silver lateral line.  The average length is 40 inches, and they weigh up to 30 pounds, although they are most commonly 7-10 pounds.

    • HADDOCK
      (MELANOGRAMMUS AEGLEFINUS)

      Gulf of Maine haddock are slightly smaller than their Eastern Atlantic counterparts, but make up the difference in flavor and tenderness. A medium flaky white fish, haddock works well in traditional fried, baked, and sautéed preparations, as well as smoked. The fish is silvery with a bluish top and a dark lateral line and a prominent black “thumbprint” on each side. Haddock is a groundfish that is found in deep, cold ocean water. They can live up to 10 years old, and grow to 1-3 feet long and 2-7 pounds. Fishermen harvest Gulf of Maine haddock primarily with trawl nets and gillnets.

    • WHITE HAKE
      (UROPHYCIS TENUIS)

      As a member of the cod and haddock family, white hake renders a white, flaky fillet with a slightly sweet and mild taste. Hake can be prepared in a variety of ways but is most commonly pan-seared and roasted. It is silvery in color and has a light whitish belly with black spots on its back and black inside the mouth. Hake live to be 6 to 12 years and have large heads with sharp teeth and long pectoral fins making them fast swimmers. Hake feed at night on fish, crustaceans, and squid and return to sandy ocean bottoms during the day. They are harvested by fishermen in the Gulf of Maine predominantly using trawl gear.