Most seafood and freshwater fish is low in fat and high in protein. Harvesting and consuming fish and seafood are ancient practices dating back 40,000 years! In the United States, the most common species eaten are tuna and salmon. The most commons species of fish caught in the Gulf of Maine are haddock, cod, pollock, monkfish, mackerel and redfish. Other New England harvested seafood includes lobster, clams, crab, squid, and kelp, while aquaculture is used to produce mussels and oysters.

This webpage includes a variety of educational materials, activities, recipes, and more about seafood for use at home, in youth or family programming, in the classroom, and in the cafeteria. For more New Hampshire Harvest of the Month resources for October, click here.

Lesson Plan for Seafood

Developed in partnership with UNH Extension, NH Farm to School, and the UNH Education department, the Harvest Lessons lesson plan and curricular activities can be used by education professionals to incorporate seafood into dynamic, long-lasting learning in the classroom and other education-based settings.