Call it Oyster Fish, Chub,  Blackfish, or Tautog. Just know where you're saying it, because it varies state by state. Widely named, and wildly delicious, this Oyster Eating Wrasse has definitely named its own place in Seafood. The New England season is in full. The Tautog is an honored white fish that brings succulence to another level. Like its Southern cousin the Hogfish, Tautog cuts out gleaming white fillet, with a deep translucence. The moisture from New England waters and its genetic disposition for flaky, is only rivaled by the light yet complexity from feasting on oysters, urchin, and varied crustaceans. Sweetness of crab and a depth of oyster make the Tautog a must try species. 

Each Autumn, SeafoodS.com places itself in "Tog Mode". Watching the Atlantic Coast, we can follow each state's openings to anticipate landings of the freshest and carefully handled Tautog available. Overnight from the dock is your opening for rigor-fresh uniqueness. Coastal quality anywhere. Feature it this weekend.