Meal Planner

Meal Planner

Don't forget the fish! Make a weekly meal plan and grocery list using this printable planner before hitting the supermarket. Find four of our favorite new seafood recipes here.



Moist, succulent, slightly meaty texture; a cross between snapper and grouper Slightly sweet and buttery flavor Raw: pinkish grey colored, Cooked: white colored Known as Asian sea bass in some parts of the world

Alaska Pollock

Moist texture with a tender flake Mild, slightly sweet taste Raw: white colored with slight pink hue; Cooked: snow white colored Commonly sold as breaded fish sticks


Flaky Adopts the flavor characteristics of what they eat; Mild, slightly sweet flavor Raw: white to pinkish colored; Cooked: white colored

Arctic Char

Moist, buttery texture Delicate, savory, sweet, earthy flavor Black, silver, and white skin; Raw: bright glistening orangey peach colored; Cooked: light orangey peach colored Similar to farm-raised salmon, delicate

Striped bass

Subtly chewy texture, moist Nutty flavor Black, white, and opal skin; Raw: grayish pink colored; Cooked: pinkish white colored


Moist Mild, but distinct slightly sweet taste White and gray skin; Raw: creamy orange colored; Cooked: bright white colored


Medium-sized flakes Subtly starchy flavor Raw: light pink colored; Cooked: white colored Open to various cooking methods and sauces


Chewy texture Earthy-sea flavor, similar to clams Bluish black or green shell with orange or cream colored meat


Lean and moist Roast chicken-y flavor Pink, peach, and white dotted shiny skin with pinkish white meat; Raw: pinkish white colored; Cooked: white colored


Buttery and moist texture Rich, vegetable-y flavor Peach, pink and silver skin; Raw: pinkish orange white colored; Cooked: paler pinkish orange white colored Thin skin is edible and tastes like potato skin


  • NFI's East Coast Sensory Workshop
    NFI in cooperation with the Food and Drug Administration and NOAA-SIP invites you to participate in an introductory level course for anyone wishing to polish their sensory skills at Quirch Foods, Miami, FL on March 3 and 4, 2015.
  • NFI’s 27th Annual Chowder Party
    NFI’s 27th Annual Chowder Party registration is now open. Join us on Saturday, March 14th at 6:00pm – 7:30pm, at the beautiful Westin Boston Waterfront. For more information, please contact Suzanne at or 703-752-8898.