---

Types of Fish Sold at Market and approximate season Availability of fish may vary due to weather conditions. Fillets Bluefish (April - Nov.) Blackfish (March - Dec.) Codfish (Nov. - April) Flounder (all year) Fluke (all year) Herring (Nov. - April) Mackerel (Boston: Nov. - May, Spanish: July - Sept.) Mahi Mahi (June - Sept.) Mako shark (June - Nov.) Monkfish (Sept. - May) Scallops (all year) Scrod (all year) Shad (March - April) Shark (dogfish) (June - Oct.) Skate (all year) Squid (all year) Striped Bass (July 1 - Dec. 15) Swordfish (June - Nov.) Tilefish (July - Sept.) Triggerfish (July - Sept.) Tuna (June - Nov.) Weakfish (sea trout) (April - Nov.) Shellfish Clams (hard shell - all year) Steamer Clams (summer/fall) Razor Clams (fall/winter) Conch (all year if available) Lobster (all year if available) Mussels (May - July if available) Oysters (March - May and Sept. - Dec.) Whole fish Bluefish (April - Nov.) Bonito (July - Sept.) Butterfish (all year) Flounder (all year) Fluke (all year) Herring (Nov. - April) Mackerel (Boston: Nov. - May, Spanish: July - Sept.) Porgies (all year) Sea Bass (all year) Sea Robins (all year) Squid (all year) Striped Bass (July 1 - Dec. 15) Tunny (Aug. - Dec.) Weakfish (April - Nov.) Whiting (Sept - May) Other Flounder Roe (Spring and Fall) Monkfish Liver (Sept. - May) Smoked/Pickled Fish Smoked fish (bluefish, tuna, mackerel (Boston and Spanish), shark (dogfish), monkfish, striped bass, sea robins, whiting (all year, as fish is frozen before it is smoked) Pickled herring (Nov. - March) *fish marked with an asterisk we usually buy from another boat. *clams/mussels/oysters we may buy or harvest ourselves.