Sustainable Harvest on the Harbor

The Food & Dining section in today’s Press Herald includes a report on the sustainable seafood chefs will be cooking with at the Ultimate Seafood Splash during Harvest on the Harbor.

But mackerel is out of season this time of year, and it doesn’t freeze well, so redfish — also known as ocean perch — has replaced it on Hayward’s Harvest on the Harbor menu. Redfish is usually available year round, but it comes closer to shore in summer and fall, according to Grimley.

A favorite of fishermen often relegated to the baitfish bin, redfish tastes similar to cod or haddock, but is a smaller filet and a little more dense.

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