July is Culinary Arts Month, and we’re serving up something special to celebrate: seafood recipes matched to the traits of your birth month! From January trailblazers, to July optimists, to December free spirits, these sustainable seafood flavors will match your personality—and inspire you every month of the year. So treat your tastebuds, support local fisheries and aquaculture farms, and enjoy seafood for your birthday (or whatever you’re celebrating)!
January: The Ambitious Trailblazer
Award-Winning Miso-Glazed Sablefish
Are you a New Year’s baby? Celebrate with this miso-glazed sablefish. This recipe helped trailblazers at the Bonney Lake High School Culinary Program win first place in their Washington state culinary competition. Sablefish—also called black cod or butterfish—is known for its velvety texture and rich, melt-in-your-mouth flavor. Their dish, featuring citrus-apple-fennel slaw and pickled carrots, demonstrates why sablefish is a favorite flavor of the Pacific Northwest.
Sablefish is one of the most valuable finfish in Alaska and the Pacific Northwest, with 2023 landings reaching 67 million pounds, valued at $113 million. Despite sustainable management, the wild population is declining, meaning harvests from wild populations may not keep up with growing market demand. Innovative aquaculture research is forging pathways towards sustainable solutions. Partners at NOAA Fisheries’ Northwest Fisheries Science Center, the Jamestown S’Klallam Tribe, and the University of Washington are raising sablefish small-scale net pens and land-based tanks. Their work aims to reduce pressure on wild populations and maintain a steady supply of this in-demand species.
Pro Tip: Sablefish cooks quickly! To avoid overcooking, remove filets from heat as soon as they flake easily with a fork.
Washington High School Students Turn Farmed Sablefish into Winning Recipe with Northwest Flavor
February: The Creative Dreamer
Blue Mussels Gratin
Are you a February-born dreamer? This dish is as inventive as you are, with a creative twist on a classic seafood: blue mussels. Chef Robert Dumas’ rich and creamy blue mussels gratin are a tasty alternative to the usual steamed pot. Mussels are affordable, easy to prepare, and ideal for first-time shellfish cooks. They also store well if you get lost in daydreams and don’t get around to cooking them right away. Just check that the shells are tightly closed and unbroken and then store them in the fridge under damp paper towels.
Blue mussels are available year-round from cold water regions along both U.S. coasts. As filter feeders, mussels and other shellfish help clean excess nutrients out of the marine environments where they are farmed. Most mussels eaten by Americans are imported—contributing more than $102 million to the annual seafood trade deficit. Mussel farming in the United States could boost local economies and sustainability, so consider purchasing U.S.-farmed mussels for your dish.
Pro Tip: If you find an opened mussel in your bag, it may not be dead. Spray it with cold water—if it closes immediately, it’s still alive and can be used.
Video: Cook Along with Chef Robert Dumas and the Maine Aquaculture Innovation Center
Northeast Offshore Mussel Farming Would Contribute to American Seafood Competitiveness
March: The Easily Adaptable
Monkfish Bisque
Much like those born in March, monkfish is an adaptable seafood option that can fit into many recipes that call for firm, white fish. Monkfish is available in the Northeast year-round with peaks in the late fall and spring, perfect for a March birthday dinner. Monkfish has an approachable mild flavor and dense meat that’s often compared to lobster. We recommend using it in hearty dishes like this monkfish bisque from North Carolina Sea Grant’s Mariner’s Menu.
Nearly all monkfish sold in the United States comes from domestic fisheries—the commercial fishery harvested 15.4 million pounds in 2023. Yet many consumers have never heard of it! NOAA Fisheries and regional partners are working to change that—both in the kitchen and in the field. With support from NOAA’s Saltonstall-Kennedy Program, Cornell Cooperative Extension Marine Program is raising awareness of this underutilized seafood with their Choose Local F.I.S.H. Program. NOAA researchers are also collaborating with commercial fishermen through the Monkfish Research Set-Aside Program to deepen our understanding of monkfish stocks and help sustain the fishery long term.
Pro Tip: Raw monkfish is covered with a blue-gray membrane, which should be removed before cooking. If left on, the membrane will shrink, and the meat will curl and become tough.
Podcast: Why You Should Try Monkfish
April: The Fiery Go-Getter
Opah Chili
April-born go-getters are always ready to turn up the heat—so why not bring that energy into the kitchen? Opah—also known as moonfish—is a unique seafood with a rich, creamy flavor and firm texture. In the past opah was often caught incidentally by fishermen targeting bigeye tuna in Hawaiʻi or swordfish in California. But in recent years this nutritious, low-sodium protein has gained popularity. Opah has seven different cut options, each with its own texture and flavor that can be used in a variety of dishes. We recommend this fiery chili recipe from Tommy the Fishmonger.
Opah is harvested year-round off the coasts of Hawai‘i and California and on the Pacific high seas. Peak availability is from April through August. Opah is one of the ocean’s only fully warm-blooded fish, giving it a competitive advantage in the cold ocean depths. It’s also a high-performance predator that swims fast and reacts quickly, making it a prized catch for recreational anglers. In 2021, despite there being no directed fishery, fishermen in Hawai‘i landed 460 thousand pounds of opah valued at $1.8 million.
Pro Tip: You can ask your fishmonger to grind your opah (flank or belly) if you don’t have a meat grinder at home.
Seafood Industry and Scientists Team Up to Make the Most of Opah
May: The Reliable Friend
Steamed Clams in Wine Broth
Graduations, Mother’s Day, wedding season … if you’re born in May, you’re likely sharing the spotlight. But just like you, this dependable dish is full of charm. You can rely on these classic steamed clams—courtesy of North Carolina Sea Grant’s Mariner’s Menu—which can be ready in less than 30 minutes. Steamed in white wine, garlic, butter, and herbs to bring out their natural sweetness, clams provide a taste of the sea that will wow any guest.
Clams—namely Atlantic surfclam, quahogs, and geoducks—are among the most consumed seafood in the United States. We support responsible clam harvesting by advancing sustainable shellfish aquaculture and managing wild populations with science-backed catch share programs. We also enforce closures and other requirements to prevent clams that could cause paralytic shellfish poisoning from entering the market.
Pro Tip: Before cooking with soft-shell clams, wash them in a large pot of cold water with about 1 to 2 tablespoons of baking soda. Let them sit a minute and repeat. This process will help the clams purge any sand.
Video: Swinomish Indian Tribal Community Clam Garden
Meet Salish Seafoods: Geoduck Farmers in Washington
June: The Communicator
Easy Sheet Pan Gulf Shrimp Fajitas
If you were born in June, you love connecting and bringing people together—and there’s no time for cleanup when you’re deep in conversation. That’s why these simple sheet pan shrimp fajitas from the Seafood Nutrition Partnership are your perfect match. The no-fuss recipe comes together fast on busy summer evenings. Just toss the ingredients on a pan and add your favorite fajita toppings for a nutrient-rich meal that’s high in protein and low in calories.
About 75 percent of U.S. shrimp is harvested from the Gulf of America, where stocks are abundant and sustainably managed. White, pink, and brown shrimp account for a majority of the harvest for this valued fishery. But our shrimp fishermen are facing serious challenges. Between 2022 and 2023, wild-caught shrimp revenues dropped by 38 percent—even though the amount of shrimp harvested is holding steady. Programs like our Shrimp Futures Initiative are partnering with industry members to help the fishery adapt as lower cost imports compete with local sources. Buying local shrimp means supporting America’s fishing communities, coastal economies, and the future of sustainable seafood.
Pro Tip: Frozen doesn’t mean it’s not fresh—many businesses freeze their catch as soon as it hits the deck to ensure it’s as fresh as possible when it gets to your plate. To ensure you’re purchasing fresh, sustainable U.S. wild-caught shrimp, you can buy from your local seafood market, check product labels, and ask questions at the seafood counter.
Is U.S. Wild-Caught Shrimp Sustainable? The Short Answer Is Yes
July: The Enthusiastic Optimist
Pan-Fried Lemon Bluefish
July’s upbeat energy can find the best in everything—including this commonly underappreciated seafood. Bluefish can have a reputation for being “too fishy” because of its rich, full flavor. But with the right recipe, it’s a seasonal delight. You can even cut out the dark sections of bluefish meat to tone down the flavor. Try this pan-fried bluefish lemon recipe from North Carolina Sea Grant’s Mariner’s Menu for a tasty alternative to your standard fish and chips.
Roughly 80 percent of the 11 million pounds of bluefish caught in 2023 is harvested by East Coast recreational anglers—mainly those from New Jersey to Florida. Although the stock is not overfished, it is currently managed under a rebuilding plan to ensure sustainable harvests and protect spawning populations. The plan is implemented through a collaboration between Mid-Atlantic Fishery Management Council, in conjunction with the Atlantic States Marine Fisheries Commission. NOAA Fisheries serves as the implementing body for rules and regulations within the fishery.
Pro Tip: Bluefish should be considered an in-season treat as it doesn’t keep or freeze well. It’s best enjoyed fresh (or smoked!) within a day of purchase.
Can We Predict When and Where We’ll Find Bluefish?
August: The Logical Leader
Scup Poke Bowl
August is a hot time of year to celebrate a birthday. This no-fuss scup poke bowl from Eating with the Ecosystem is a logical way to enjoy the flavors of summer without heating up the kitchen. Scup has a mild, clean flavor and when cooked it has a flakey texture. You can whip up this poke with toppings of your choice for a refreshing seafood meal on a balmy summer day.
Scup is a popular target for summer anglers along the Mid-Atlantic and New England coasts, as they migrate from their offshore winter habitats to coastal summer grounds from Maine to North Carolina. In 2023, commercial scup landings topped 13 million pounds, while recreational anglers harvested another 12 million—mostly from New York, Rhode Island, and Connecticut. The scup fishery is managed through a collaborative effort led by the Mid-Atlantic Fishery Management Council, the Atlantic States Marine Fisheries Commission, and NOAA Fisheries.
Pro Tip: When marinating your fish, make sure to use a pot, pan, or bowl made of a material that will not react with acidic ingredients. Stainless steel and glass are non-reactive options.
2024 National Recreational Fishing Highlights
September: The Responsible Perfectionist
Yakitori Scallops
If you were born in September you might have high standards—and scallops deliver. Whether grilled, seared, or skewered, scallops are another great year-round seafood option. Atlantic sea scallops are known for their sweet, delicate flavor and tender meat. They’re a fan-favorite among seafood enthusiasts who want to get their recipe just right. Their versatile meat lends itself to a wide range of recipes—including this Yakitori (grilled) scallops recipe from Chef Robert Dumas.
The U.S. Atlantic sea scallop fishery is the largest wild scallop fishery in the world, generating $360 million from landings in 2023. Since 1979, NOAA’s Northeast Fisheries Science Center has conducted annual surveys of the scallop population from North Carolina to Massachusetts. Over that time—thanks to sustainable fisheries management measures—the stock recovered from very low levels to a stable population. Today, most commercial sea scallops come from fishermen in Massachusetts, Virginia, and New Jersey. They operate under a management system of rotating harvest areas overseen by NOAA Fisheries and the New England Fishery Management Council. The industry also partners on innovative research such as habitat, gear improvements, and new survey technologies, that ensure the fishery continues to thrive for generations to come.
Pro Tip: Scallops are usually sold shucked—just the muscular part of their body. Make sure they are dry, plump, and sweet-smelling. They should smell of the sea, but not “fishy.”
Farming Sea Scallops in Maine Offers New Opportunities and Builds Community Resilience
October: The Social Butterfly
BBQ Bourbon Oysters
We can enjoy oysters year-round, but there’s something about oysters in October. As someone who thrives on connection and celebration, these BBQ bourbon chipotle butter grilled oysters by Hog Island Oyster Co. are the ultimate excuse for October babies to gather friends around the grill before evenings are too cold. The sweet heat of the chipotle pairs well with the briny richness of oyster—making this a go-to recipe for tailgates, harvest parties, or just savoring the season.
Oysters are sustainably farmed and harvested year-round—a key player in the American seafood economy. Most of the 30 million pounds of Eastern and Pacific oysters grown in 2022 came from tidal areas along the Atlantic and Pacific coasts. As filter feeders, oysters can clean the water—an adult oyster can filter up to 50 gallons a day! Oyster cages can create habitat for fish, crustaceans, and other marine life. From hatchery to harvest, NOAA and our partners support oyster growers with research, restoration, and tools for this vital fishery with a landings value just shy of $200 million.
Pro Tip: Don’t know how to shuck an oyster? We’ve got you covered with this video. But for this recipe, you can just bake or grill them whole, and they will open on their own.
Milford Lab’s GoPro Aquaculture Project
November: The Big Thinker
Creamy Alaska Pollock Enchiladas
If you were born in November, you love a challenge. This creamy Alaska pollock enchiladas recipe from the Alaska Seafood Marketing Institute is the perfect kitchen experiment. Pollock’s mild, flaky texture pairs well with any white fish recipe. But these enchiladas can transport you to warmer places even as winter sets in.
Alaska pollock—also known as walleye pollock—is one of the most important sustainable fisheries in the world. Not only does the fishery generate millions of dollars and support thousands of jobs, it is a model for sustainable ecosystem-based fishery management. For more than 20 years, NOAA Fisheries has successfully managed pollock stocks throughout the Bering Sea, Aleutian Islands, and Gulf of Alaska. More than 3 billion pounds of pollock were commercially landed in 2023, valued at more than $525 million. Learn more about Alaska fisheries in our recent economic snapshot report.
Pro Tip: Pollock is available frozen year-round! Worried about your frozen filets drying out in the oven? You can brush olive, canola, peanut, grapeseed, soy, or safflower oil on them. Avoid butter, sunflower or corn oil which will burn at high heat.
Alaska’s Pollock Fishery: A Model of Sustainability
December: The Free-Spirited Adventurer
Creole Sautéed Pacific Mahimahi
December’s adventurous spirit craves something out of the ordinary, and Pacific mahimahi is a great option for exploring new seafood flavors. With a sweet, mild taste, this fast-swimming fish is a favorite among recreational and commercial harvesters, and is a staple in many restaurants. Spice up your own kitchen with this adventurous Creole-inspired mahimahi dish from North Carolina Sea Grant’s Mariner’s Menu.
Pacific mahimahi isn’t just delicious—the fishery highlights the benefit of partnerships to enhance research and scientific discovery. NOAA scientists studying mahimahi diet rely on stomach samples donated from recreational, subsistence, and charter fishermen that receive compensation for their collaboration. The stomach contents help us better understand what Pacific mahimahi are eating, where their prey come from, and how to protect the habitats they need to thrive.
Pro Tip: Not sure you’ll have time to cook after running errands? North Carolina Sea Grant put together this guide to help you properly freeze and store your fresh seafood purchases without losing any quality.
Video: Pacific Islands Region: Fishing Provides More than Just Fish
