Food From the Sea: Fish and Shellfish of New England

Millions of Americans are developing new wartime food habits, trying foods they once neglected, turning to alternates for long familiar products. For everyone of the ten fish or shellfish that make up mere than four-fifths of New England\u27s catch there are seven species little known or utilized, many of which could provide tasty and nutritious foods. Turning to these under-utilized species will conserve food resources by lifting the burden of over-exploitation from such fishes as cod and haddock and will augment dwindling supplies of protein foods. Exploring the seafood markets for unfamiliar species rewards the housewife and her family with delightful taste surprises, for scarcely any other class of food offers so great a variety, so rich an opportunity for mealtime adventures. Before we can try new foods, we must know what they are- something of their nutritive value, where they come from, how market supplies vary with the season. Our enjoyment of these foods is heightened if we also know something of the creatures from which they are derived, how and where they live, how they are caught, their habits and migrations. This publication provides such an introduction to the more important fish and shellfish of New England