Atlantic Fish

We offer a Deep Sea Fishing Cruise or a Chartered Tour which has an abundance of Cod, Mackerel, Haddock, Pollack and anything else that's hungry enough to grab your line. We supply all the gear with a choice of rods or traditional handlines and we will clean, fillet and bag your catch for you! 


The Atlantic pollock is related to the cod and haddock. Often known commercially as Boston bluefish, it is also called merlan, colin, saithe, and coalfish (particularly in the United Kingdom). It differs in appearance from others in the cod family by having a pointed snout and a projecting lower jaw, a more rounded body, and a forked rather than a square tail. Fish range from 50 to 90 centimetres long and weigh from 1 to 7 kilograms. Harvested from Labrador to Cape Cod, pollock is caught by mid-water trawls, otter trawls, longlines and handlines.

Atlantic pollock is a lean fish with somewhat darker flesh than cod. It is sold fresh (whole, steaks, fillets); and frozen (whole, steaks, fillets, IQF and blocks). Pollock is frequently salted and cured for export.


Seafood connoisseurs often refer to the hard-shelled Canadian Atlantic Lobster as the "King of Seafood"... and we would have to agree. Atlantic Lobster is not only delicious, it is highly versatile and one of the most nutritious sources of protein you can find. Canadian Atlantic Lobster is known by many names including: Atlantic Lobster, American Lobster, Canadian Reds, Northern Lobster and Maine Lobster but no matter what you call it, once you’ve tasted our lobster you will know why it is King.

Canadian Atlantic Lobsters are harvested in the cold pristine waters along the rugged north Atlantic coast of Canada. They are harvested from the icy salt water the same way they have for generations, in traps attached to lines hauled one at a time. Since the lobster industry in Canada is based on an integrated fisheries management approach, it ensures that harvesting and processing methods are conducted in an ecologically responsible manner. When you eat Canadian Atlantic Lobster you can be assured the lobster is both good for you and that the harvesting method is good for the environment.

The hard-shelled difference… The seasons for harvesting lobster in Canada are staggered to protect the vulnerable summer moults. While this is a good conservation measure it also ensures that consumers get the tastier, meatier more nutritious lobster that has become a favorite everywhere. The meat from a hard-shell lobster is low in fat and carbohydrates while high in protein. In fact, it has less saturated fat, calories and cholesterol than many of our lean favorites such as pork, extra lean beef, and white chicken meat. At less than 100 calories per serving (89% of calories from protein), Canadian Atlantic Lobster is a great meal choice for any diet.


Summer flounder or fluke (Paralichthys dentatus) live in estuaries and coastal waters from Nova Scotia to Southern Florida, with greatest abundance between Cape Cod, Massachusetts and Cape Hatteras, North Carolina. Most summer flounder inhabit bays and inlets close to the ocean in the summer and move offshore to depths of 120 to 600 feet of water during the fall and winter.

Like other flounders, this species is a bottom-dwelling predator, relying on its flattened shape and ability to change color and pattern on the upper (eyed) side of its body. A predator with quick movements and sharp teeth, the flounder is able to capture the small fishes, squid, sea worms, shrimp and other crustaceans that comprise the bulk of its diet. Summer flounder can live to 20 years of age with females living longer and growing larger than males (up to 95 cm TL (3ft)). The record in NY on rod and reel is 22-7lbs. By Charles Nappi, Hicksville, NY on 09/15/75.

Life Cycle

Summer flounder spawn during their offshore migration, from late summer to midwinter. Larvae and post-larvae drift and migrate inshore, aided by prevailing water currents, and enter the Bay from October through May. Larval flounder have body symmetry and eyes on both sides of their heads. Upon reaching the estuaries, larval flounder undergo a metamorphosis to the post-larval stage. During metamorphosis, the right eye of the larval flounder gradually migrates to the left side of the headthe feature distinguishing summer flounder from winter flounder, whose eyes are on the right sideand the body takes on the flattened appearance that it retains as an adult fish. Once the metamorphosis is complete, the post-larval flounder assumes the adults' bottom-dwelling lifestyle. Juvenile summer flounder often live among eelgrass beds in the bay.


The Atlantic blue crab (Callinectes sapidus) is found in rivers, bays, inlets and other estuaries of the Atlantic Coast from Nova Scotia to Argentina.

Male crabs can be distinguished from females by the shape of the abdomen. The male has a T-shaped abdomen that is held tightly against the body until maturity when it becomes somewhat free.

The immature female has a triangle-shaped abdomen that is tightly sealed against the body. The mature female's abdomen becomes rounded and can be easily pulled away from the body after the final molt.

Breeding female blue crabs carry fertilized eggs under their abdomen. The egg mass resembles a sponge, hence the term "sponge" crab. It takes about two weeks for the eggs to mature and be released into the water to hatch.

Male blue crabs (called Jimmy crabs) have brilliant blue claws and legs. Mature females (sooks) can be distinguished by the bright orange tips on their claws. Males typically grow larger than females, sometimes reaching 7 or 8 inches from shell point to point. Male blue crabs have been reported to grow as large as 10 inches.

Blue crabs eat small fishes, oysters, clams, snails, shrimp, worms and other crabs. They sometimes burrow into the bottom with only their eye stalks visible, lying in wait for prey. Blue crabs are opportunistic by nature, eating whatever is available.

Commercial crab harvesters usually bait crab traps with oily fishes, which seem to work better than other baits. Blue crabs are thought to be able to detect and locate the source of fish oil from considerable distances.

A major harvesting area for blue crabs in North America is the Chesapeake Bay. In Chesapeake Bay communities, they are called "Maryland crabs", "hard crabs", or simply "crabs". Other crab harvests come from the Delaware Bay, North Carolina, South Carolina, Georgia and to a lesser extent, the Gulf Coast states.

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