New England is the North Eastern region of the United States and is made up of Connecticut, Maine, Massachusetts, New Hampshire, Rhode Island and Vermont. With these states being along the coast of the Atlantic Ocean, it is very common to see seafood being incorporated into their dishes.
Among the many varieties of seafood found, it is the Atlantic Cod and Maine Lobsters that are among the most popular there. The species of Cod has a very early history dating back from settlement times and is recognized as a symbol of the region’s natural heritage. Live Maine lobsters are very abundant and can be available year-round. The legal size to catch a lobster for consumer eateries is 1 pound with ranges from a minimum of 3 ¼ inches and not beyond 5 inches.
Popular dishes include: New England clam chowder, which had four distinct variations in the recipe depending on the State it is made in; Roast Turkey Roulades, Boston Baked Beans; Peach and Blueberry Cobbler. It is common to have dishes that are made in one pot dating back to colonial times and it had become even more common-place with immigration coming in the early 1800s.
There are two ocean currents that meet in the region which help cultivate the growing fish industry. The Grand Bank is where these two currents meet and help produce a number of cod, swordfish, scallop and lobster. From the cold Labrador Current and the warm Gulf Stream this place has become the most productive fisheries in the world.