Needless to say, our waters provide recreational beauty and bounty for beachgoers, fishermen and diners alike.  But what are some of the species they catch and how do they do it? Hopefully, this article can serve as an abbreviated encyclopedia of popular marine species that we fish for and dine on in New Jersey.

    At Currents, we don’t subscribe to the theory that you should save the best for last, so we will start with perhaps the most popular seafood at the shore… lobster.  Once considered peasant food by colonial settlers, lobsters have become the most sought after catch in the Mid-Atlantic.  Each year, New Jersey fishermen harvest millions of dollars worth of this delectable crustacean.  Caught primarily in traps, otherwise know as “pots”, lobsters are hauled to the surface and kept alive for distribution to restaurants and markets throughout the United States.  A true culinary delight, New Jersey lobsters are often prepared very simply, either steamed or boiled, with drawn butter.  Sure, you can prepare them grilled, sautéed, or in a myriad of other ways, but why? There is something perfectly succulent about steamed lobster with New Jersey corn on the side.  Striped Bass           

Running a close second to lobster in terms of the most delicious coastal catch is probably the Striped Bass or “Rock Fish”.  Easily one of the most popular sportfishing targets in the world, stripers have finally begun to rebound over the last decade from years of extreme over-fishing.  In fact, one of the problems with making a meal of a striped bass is that New Jersey only allows recreational fisherman to catch and consume wild striped bass.  What you see in most restaurants is farm raised, and therefore not nearly as good as the real deal.  None-the-less, with striper populations on the rebound, we may soon see more wild fish making it to the table throughout our state.  But remember, this is one meal you may have to work for.  Either catch one yourself or be-friend a fisherman who might let you share some of their prized fish. 

Tuna -  To many people, tuna seems like an exotic fish specifically associated with warmer climates and deeper waters.  Technically, this is correct, but what many people don’t know is that the gulf stream comes within 40 miles of our coast and brings with it several months of unbelievable tuna fishing.  Fishing for tuna is true sport and these powerful fish historically show up around late July and typically stay till mid November.               

From a culinary perspective, tuna is probably as good, if not better than striped bass.  However, unlike the striper, tuna is found on almost every seafood menu at the shore.  Specifically, there are several species of tuna caught in New Jersey, the largest of which is the bluefin.  When fully grown this monster can easily top 1000 pounds.  The more common species are the Yellowfin and Bigeye, both of which are smaller, but just as delicious.            

As an aside… an American-caught, 900 pound bluefin tuna was sold last year for over $180,000.  The fish was shipped to Japan and sold for more than $25 a sushi slice.          

A far cry from tuna, fluke are smaller, inshore fish that resemble flounder.   These bottom dwellers are easily recognizable because they are flat and readily caught throughout the state.  Very delicious, their firm, white fillets are always a hit with seafood lovers.  Large fluke, known as “doormats” for obvious reasons, can reach upwards of ten pounds but the most common size coming to market are under a foot and half in total length and yield fillets that are the ideal size for a single meal.  Try them stuffed with crabmeat for a true gourmets delight.  

Scallops - Totally under-rated in our book, scallops are easily among the most delicious bottom-dwellers fished from New Jersey waters.  Strictly a commercial catch, scallops are captured by a specialized fleet of larger vessels that remain at sea for weeks at a time.   They use large, weighted nets to trawl the oceans bottom and collect these delicate flavored dwellers of the deep.  Since the most popular part of the scallop is its firm, white muscle, scallops are shucked from their shell at sea and only the meat makes it to shore.  Increasingly though, the egg mass or “roe” is left attached as such scallops are considered a delicacy by many diners.  

Blue Crab - Most people think of the crab as a Chesapeake bay delicacy, and it certainly is.  But, New Jersey has some pretty great crabbing as well.  The blue crab is one of the most common marine invertebrates on our side of the Atlantic.  Found everywhere from New England to Florida, and in salt, fresh and brackish waters, sizeable crabs can be easily caught throughout our states coastal waters.  Wonderful to eat, hard or soft, crabs are a summer favorite that almost everyone can enjoy.      

Bluefish -  Last, but certainly not least, is the Atlantic Bluefish.  Probably the most common sportfish found in New Jersey waters, the Bluefish is often considered a second class citizen on the dinner table.  However, they are tons of fun to catch and supply anglers with fishing fun throughout the spring, summer and fall.  Ranging in size from small “snappers” of under a pound in weight, to giant “slammers” weighing up to twenty pounds, fresh bluefish can actually be a great treat.  Try some this summer at a local restaurant or, find some really fresh fillets and give our recipe a try.