Latest News + Updates

Keep up with RI Seafood events, industry outreach, meeting notices, and more.

Mussels and Clams Dish

RI Seafood Recipes + Resources

Commercial fisher holds a bluefish up to her mouth in mock kiss while wearing an RI seafood hat

Follow us on Facebook

shellfish bar in a restaurant with a pint of beer and patrons in the background

Connect with us on Instagram

Commercial fisherman unloads a large tote filled with squid from fishing vessel

Meet Commercial Fishers + Growers

Seafood marketing campaign newsletter

Subscribe to our monthly newsletter

Find the latest news on RI Seafood landings, events, and more.

By submitting this form, you are consenting to receive you consent to receive messages from Rhode Island DEM. from: RIDEM Communications, 235 Promenade Street, Providence, RI, 02908-5734, US, http://www.dem.ri.gov/. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact. Our Privacy Policy.

Bluefish on ice

One fish, two fish, eat RI bluefish! These voracious feeders are fast-growing fish that can live up to 12 years that are available year-round in the Ocean State’s waters. With buttery white flakey flesh, they’re great to eat smoked, in casseroles, as dips, or even as beignets!

aerial view of a tote filled with whelk

If you include whelk in your salads and pasta dishes – you’re truly snailing it! Whelk is the common name given to edible marine snails. They have sweet flesh comparable to scallops and are a fantastic source of protein, vitamin E, iron, potassium, and vitamin B12!

Fisherman holds a tautog

AKA as black fish, tog, white chin – Tautog are a favorite of recreational anglers and consumers alike. Their white, slightly sweet flesh is tender but firm – making it ideal for chowders and stews. In the colder months, they hunker down in the rocks and take a nap for a month or two. Same Tautogs, same – we like to get cozy too!

Skate

Skate, leucoraja erinacea, is available year-round in the Ocean State. With a mild flavor similar to scallops and low in sodium and fat, choosing skate on menus and in markets is a delicious way to help support RI’s economy and small businesses while nourishing our families.

Scallops

Scallops are Rhode Island’s second-most valuable, following squid (based on 2021 ex-vessel values). Scallops are often harvested off the rocky and sandy ocean floor using a chain bag dredge that slides on the bottom. The meat, also known as the muscle, is what is saved and sold for consumption.

tuna

Western Atlantic Bluefin Tuna, has a firm and moist texture and is reddish in color. With a mild and meaty flavor and a higher fat content, it’s no wonder why bluefin tuna is a favorite for sushi lovers! It’s also rich in vitamins B6 & 12 – making it great for both our health and taste buds. Often you can find this species being used for poke or seared, but it can be enjoyed in endless ways!

Jonah Crab

Jonah Crab is a truly *clawsome* RI Seafood species! AKA as rock crab or Atlantic Dungeness, these delicious crustaceans have a flaky white flesh with a mild, sweet taste.

Fluke

It's No Fluke that summer flounder is plentiful year-round and widely available fresh from RI docks! Commonly known as fluke, they are large-mouthed, left-handed flounders nicknamed "chameleons of the sea." It's also healthy and delicious – its delicate white flesh is a good source of B vitamins and niacin.

striped bass

Striped bass, AKA as stripers and rockfish, are named after their distinct horizontal stripes. Stripers have white flaky flesh with a sweet buttery flavor that is great pan-roasted, in a seafood stew, or in a variety of dishes – and is a great source of selenium and omega-3s to boot!

Squid in net

We squid you not – more squid arrives to the Port of Galilee than any other port on the Atlantic seaboard! This local favorite is available year-round in abundance, is a good source of selenium, riboflavin, and vitamin B12. It’s also the Ocean State’s official appetizer!

Scup

Affordable, plentiful, and tasty, scup — also known as porgy — is one of the best local fish species you can buy. It isn't just delicious – it's low in sodium, high in niacin, phosphorus, vitamins B6 and B12, and selenium. It’s mild tasting lean and flaky white flesh makes it easy to pair with a wide variety of dishes.

Lobster

We "lobstah" here in the Ocean State! The American Lobster, Homarus americanus, is available year-round, with a peak harvest season extended from May to November. With a mild and sweet taste, lobster meat can be used in a variety of delicious dishes!

Sugar Kelp

Sugar kelp is an algae species native and local to Rhode Island waters and is a healthy, sustainable food source. It’s a zero-calorie, zero-fat food, nutrient-packed, and is often added to salads and slaws, dried as a garnish, or even used in cocktails!

black sea bass

There are many reasons to eat black sea bass besides its mild, somewhat delicate taste – it's a beautiful structure-oriented species, low in fat, and a great source of protein and magnesium. The rocky coastal waters of the Ocean State provide excellent habitat and attract them to our local waters.

Oysters

Aw shucks – there are so many reasons we love local oysters. They are an excellent source of zinc, iron, calcium, and selenium, as well as vitamin A and vitamin B12 – there are over 80 aquaculture leases in the state producing oysters! Supporting local aquaculture and the retailers that serve them is a delicious way to help an important part of the Ocean State's economy.

RI Seafood in the News

EcoRI: Fishermen’s Tales Illustrate R.I.’s Changing Seaside Landscape Rhode Island is often sold for its connection to the ocean; advertisements show oceanfront hotel views, beachside tiki bars and calamari hot out of the fryer with rings of neon-green pickled peppers. But dive beneath the surface — under the clam’s casino, the umbrella-studded beaches, the chowder festivals — and what emerges is a more nuanced picture of the Ocean State’s fishing way of life.

EcoRI: Survey Says Life in Narragansett Bay Rapidly Changing Monthly trawl records ecosystem transformation in some of the fastest-warming waters on the planet

EcoRI: Ocean State’s Most Abundant Fish Slowly Finds Local Tables Scup is one of the most plentiful fish in Narragansett Bay, yet many Rhode Islanders have never heard of it, let alone tasted one.

Press Releases All press releases

All press releases