Our Founding Fish

Cod was so abundant in the waters surrounding our shores that English explorer Bartholomew Gosnold dubbed our peninsula "Cape Cod" in 1602. A versatile whitefish that cooks up tender and flaky, COD can be seared, broiled, smoked, salted and fried. Mac’s supports efforts to rebuild our local stock of Atlantic Cod by providing you with the more sustainable Icelandic variety. Mac's cod is always super fresh and harvested responsibly, so you can feel good about eating more fish.

RECIPE! COD FISH EN PAPILLOTTE

A treasure of a meal - aromatic, packed with flavor and healthy. This delicious COD FISH recipe, cooked "en papillote" or in paper, can be prepped in a flash and makes an outstanding weeknight dinner.

An Exceptional Whitefish

HADDOCK is firm and white, with a clean taste that makes it one of New England’s favorites. Its large flakes hold together well, whether you’re seasoning it with an herby rub, or settling it into a classic, creamy chowder. We deliver our haddock skin-on – sear it crisp to add rich dimension to the plate.

RECIPE! BASQUE-STYLE HADDOCK

You can use HADDOCK in any recipe that calls for a firm, white-fleshed fish. This dish is from the northern coast of Spain. The Basques like a little kick of heat from dried red peppers. Sherry vinegar balances it perfectly.

Mac’s is a name you can trust. We strive to source our catch from local fishing families and sustainable seafood suppliers every season of the year, so you know the COD, HADDOCK, scallops, lobsters and oysters on your plate didn’t travel far to get there.

Count on us to know where your fish comes from.

THE PROMISE OF SUMMER

GIVE A MAC'S GIFT CARD