Cooking Seafood at Home During the Stay-At-Home Era: FAQs

Where can I purchase local seafood?

Great news: it is now easier than ever to find local seafood in the marketplace! As a result of supply chain disruptions during the Covid-19 crisis, the New England seafood industry has actually increased shopping opportunities for New England consumers looking to get their hands on local fish or shellfish. Many traditional seafood markets and grocery store seafood counters are open for business, and they are making a big effort to offer a variety of local seafood species. Some businesses that previously only sold wholesale to other businesses have adapted their businesses by adding retail sales. Others are offering additional consumer-focused sales channels such as home delivery services or shipping. And one big change has been that local fishermen all over New England are increasingly selling their catch directly to consumers from their boats or docks. As a result of this flurry of innovation, there are many options for consumers to buy local seafood. Visit Eating with the Ecosystem’s Where to Find Local Seafood Page for resources on finding local seafood during the COVID-19 crisis.

Can I buy seafood directly from fishermen?

Yes! But certain restrictions apply and it varies by state. In May 2020, Rhode Island passed an emergency regulation allowing fishermen to sell seafood directly to consumers. This regulation is temporary, so take advantage of this opportunity while you can! However, buying seafood from a fisherman is a bit different from going to a seafood market. First, you may only buy from the fishermen at their boat. The exception to this rule is lobsters and crabs; for a limited time, fishermen are allowed to sell crustaceans in locations other than dockside. Second, all fish sold from the boat must be whole - so this a great time for you to brush up on your filleting skills or learn to cook with whole fish! Third, fishermen can only sell you lobsters, crabs, and certain species of finfish. They are not authorized to sell shellfish (quahogs, oysters, scallops), bluefish, tuna, or striped bass.

In Rhode Island, you can find fishermen selling seafood dockside in Point Judith, Newport, Westerly, Wickford, Bristol, Block Island, and elsewhere. Fishermen usually return from their trips sometime between midday and afternoon, and you are less likely to find fresh catch available on windy days. To find out who’s selling dockside near you, consult the FishLine app, RI Seafood, or New England Seafoodies. Many fishermen also post daily updates on their Facebook pages. 

When you visit the dock, you may see people or signs directing traffic to ensure that social distancing practices are followed. In busier ports, you may be expected to stay in your car and pop the trunk, and on some days, car lines may form. Leave plenty of time and remember that unless you pre-order seafood from a fisherman, it is not guaranteed that you will be able to find the species you are looking for. To make the most of your trip, treat dockside seafood sales as an adventure that is just as much about meeting and supporting your local fishermen as it is about purchasing seafood.

Can I pre-order a specific species?

Many fishmongers are happy to try to locate specific species for you if you give them advance notice. Just call and let them know what you’re looking for, and ask them if you can place a pre-order. You may also be able to place advance orders by forming relationships with fishermen who are participating in the dockside sales program. Just keep in mind that nature is variable and fishing is weather-dependent. There are no guarantees that you will find the species you are looking for, even if you plan ahead.

What if I can’t find the species I want?

If you are unable to find the specific species you are looking for, you can usually substitute another species. There are over a hundred edible species in New England waters, and many of them share similar body shapes, sizes, flavors, and textures, and can be substituted in cooking. For example, if your recipe calls for a fluke (summer flounder) and you can’t find it, try swapping in another flounder (flatfish) such as winter flounder, blackback flounder, lemon sole, yellowtail flounder, plaice, dabs, grey sole, witch flounder, windowpane flounder, or brill (some of these names are synonyms for the same species). Or if your recipe calls for cod, you can use pollock, haddock, or hake instead. Go to www.eatingwiththeecosystem.org/recipes to view recipes categorized by fish type.

Can I get fish scaled or gutted by my fishmonger?

Scaling and gutting your fish is not difficult to do at home, but it is the messiest part of dealing with whole fish, so some consumers prefer to have it done at the point of purchase. Some fish are sold with their scales and guts already removed, but if not, many fishmongers are willing to do this step for you while you wait. At busy markets, this may be an inconvenience, so it’s a good idea to call ahead of time to give the market a heads up if you’d like them to scale or gut your fish. If you are participating in our Cook a Fish Give a Fish online cooking classes, we will walk you through the steps to scale and gut your fish.

How do I keep seafood fresh and safe during transit and storage? 

According to the URI Food Safety Education Program, “The most important considerations in safe handling of seafood at home are cleanliness, temperature, and time. Keep your hands, preparation area, and utensils clean. Never let raw seafood come in contact with cooked seafood or other raw (or cooked) foods. Seafood is highly perishable. If you are buying seafood at the supermarket, make it one of your last purchases. Use your eyes, hands, and nose when selecting fresh fish or shellfish. Your purchase should feel cold to the touch. And it shouldn’t smell ‘fishy.’ The odor should be similar to that of a sea breeze. Be aware of temperatures—of the air, of your refrigerator and freezer, of cooking. Keep foods out of the danger zone (40 degrees F- 140 degrees F). Be aware of time—limit how long the fish and shellfish are refrigerated.” We recommend bringing a cooler with ice to your local market or down to the docks when picking up your fish. Find more information at https://web.uri.edu/foodsafety/seafood-safety-what-consumers-need-to-know/.

How long does raw seafood last before it goes bad? 

Most people know that fresh seafood is a highly perishable product, but many do not know how this perishability varies across seafood products or how to keep seafood as fresh as possible for as long as possible before eating it. The first thing to realize is that the length of time that your fish or shellfish will stay fresh depends on several factors, including the condition of your seafood when you bought it, the type of seafood you bought, and how well you take care of it. A complete set of guidelines can be found at https://www.eatingwiththeecosystem.org/seafood-shelf-life.

What tools will I need to cook seafood at home? 

The tools you need will depend on how you plan to prepare your seafood. If you eat seafood regularly, it is good to have on hand a sharp knife to cut the fish (preferably a fillet knife), a scaler tool to remove scales (but the back of a knife, spoon, or clam shell will do in a pinch), fish tweezers (or regular tweezers) to remove pin bones, and a plastic cutting board. We have also put together a list of some of our favorite tools for preparing seafood at home which can be found at https://www.eatingwiththeecosystem.org/tools-for-preparing-seafood.

What should I do if I buy too much? 

If you have extra fish that you aren’t going to be able to use right away, we suggest freezing it. You can find a guide on how to freeze seafood at home at https://www.eatingwiththeecosystem.org/how-to-freeze-seafood. Of course, as an alternative, you can also give extra fish away to family and friends to help everyone share the joy of local fish!