Our fresh, local Blackfish (or Tautog) is a mild, meaty fish. In 1884, G. Brown Goode wrote that "tautog has always been a favorite table fish, especially in New York, its flesh being white, dry, and of a delicate flavor."
The name "tautog" is a version of "tautauog," the name used by local indigenous populations. They live along the Eastern seaboard, from Nova Scotia to South Carolina; they are most abundant between Cape Cod and the Delaware Bay. Rhode Island tautog have always been considered especially impressive.
Blackfish is a low-fat source of protein. It's a very good source of Vitamin A, Riboflavin, Calcium, Iron, Phosphorus, and Niacin. Learn more about blackfish here.
Tautog is most commonly grilled, baked, or used in chowder (its firmness makes this ideal). Try this recipe from The Blond Cook:
- Tautog Filets
- Scallions (Green Onions)
- Old Bay seasoning
- Black Pepper
- Lemon Juice