Cod: This was arguably the most important fish for the settlers. It was abundant, easy to catch, and could be preserved for long periods. Cod was often dried, salted, or smoked.
Haddock: Another plentiful fish, haddock was also a popular choice for the settlers. It was often used in stews and pies.
Halibut: This large flatfish was highly prized for its size and flavor. It was often roasted or baked.
Mackerel: This oily fish was another common catch. It was often salted and smoked.
Salmon: Salmon were less common than other fish, but they were highly sought after for their rich flavor. They were typically caught in rivers.
Herring: These small fish were abundant and were often used as bait or for making herring oil.
Flounder: This flatfish was caught in shallow waters and was a popular choice for frying or baking.
Lobster: Lobsters were abundant in New England waters and were often caught in traps. They were typically boiled and eaten whole.
Clams and oysters: These shellfish were also common and were often harvested from tidal flats. They were eaten raw, steamed, or baked.
In addition to these common fish, the New England settlers also ate other species, including:
* Bluefish
* Tuna
* Swordfish
* Sea bass
* Eels
* Shark
The settlers were skilled fishermen and used a variety of methods to catch fish, including handlines, nets, and traps. They also preserved fish by drying, salting, smoking, and pickling. Fish was a vital part of the New England settlers' diet, providing them with a valuable source of protein and sustenance.