ARCTIC CHAR -  WILD SCOTLAND    Arctic char is caught in the cold, clean waters of the Arctic Circle and is of the Salmonidae family. Arctic char live in salt water but spawn in fresh. The frigid waters increase the fat and oil content of char so this distinctly unique fish has a firm light pink flesh and a sweet delicate flavor. Char is the cold water cousin of the wild salmon.

COD -    WILD BOSTON     Atlantic cod fillets have a white meat, with a large flake and very mild flavor. Fresh codfish fillets are agreeable and a mild flavorful fish. Cod meat is moist and flaky when cooked and is white in color. White, firm, lean, sweet meat; delicate flavor and somewhat flaky texture. Cod is a predator that hovers close to the ocean floor and swims very little, so it has hardly any of the strongly flavored red muscle or fat typical of active swimmers. Its mild, white flesh is flaky and delicate and is well suited to sautéing and roasting. Substitutes: sole, snapper, grouper.

FLOUNDER-  WILD BOSTON     Flounders from the North Atlantic waters of the United States and Canada are shipped to us every week. Flounder fillets have a creamy to white colored flesh with a mild light flavor and a small flake when cooked. Flounder is a very delicately flavored fish that is a favorite the world over.

HADDOCK  -    WILD BOSTON    The haddock or offshore hake is a popular food fish, widely fished commercially. Fresh haddock has a fine white flesh and translucent raw. Young, fresh haddock and cod fillets are often sold as scrod- this refers to the size of the fish which have a variety of sizes.

MONKFISH  -    WILD BOSTON     The monkfish, known variously as the goosefish, anglerfish, or "allmouth," is composed mainly of a huge, gaping mouth attached to a muscular tail. The meat from the Monkfish's tail section is firm, sweet and white colored. Cooked Monkfish has a firm texture almost like Lobster Tail meat, thus getting the name "Poor Man's Lobster."

POLLACK- WILD BOSTON      Fresh Pollock at Sammy's is  from New Bedford, Mass. and the waters of the North Atlantic coast of the United States and Canada. This fish is firmer than it's Pacific cousin. Pollock fillets are slightly darker in color and have softer meat than Cod, with a higher fat content.