Sole and flounder are similar in that they're both flatfish and they share similar tastes and textures. They are both also difficult to fillet without a good sharp knife. We got five yellowtail flounder from our fish share last week. We've gotten flounder a few times from the share and often I've not done the best job of filleting. This time however, I got it. Ya...
Monkfish is a dense and hearty fish. Coated in flour and spices, the finished product has an almost oven-fried quality to it, without the grease.
This week's fish share catch was indeed monkfish. After seeing photos of whole monkfish, I braced myself for an ugly mug when we opened the bag. Instead we found two slimy, headless buggers tangled in their own weirdness. After a pause, my husband said, "What i...
We were very fortunate yesterday to be given four fresh, local tuna steaks. The tuna was caught by harpoon off the coast of Massachusetts by a friend of a friend. Bluefin tuna are enormous and can reach over 900 lbs. Needless to say, the gentleman who caught the tuna had lots of excess meat and he invited us to come to his home to try some. He showed us photos of the process an...
Seasonality is a wonderful thing. Along with all of the fantastically fresh local veggies this time of year, there are a few other things that are at their peak and lobster is one of them. Lobsters shed their shells in the spring and form newer, softer shells which are much easier to crack.
Fortunately for my family, summer is a big birthday season, which coincides perfectly with lobster season. It's a tradition in ...
One fish, two fish, red fish. No bluefish, but this week's Fresh Catch was indeed redfish, or ocean perch. After many weeks of cod, which I do adore, I was thrilled when my favorite fish expert pulled a bag of big-eyed, red fish out of the CAFC cooler. Yay!
I made a dish similar to this with last week's sole, using lemon and fresh basil. I loved th...
It's fish share day again and this week's fish share was cod. As much as I love creating all of my silly little fish recipes, I still think the best way to enjoy fresh cod is simply baked with butter. Wrapping it in parchment paper allows the fish to steam as it bakes without drying out the meat.
Also, making the papillote, or pouch, is like making a fun little view full post »
We are members of a CSF - a wonderful program that offers shareholders fresh fish, caught locally the morning of pick-up. It's like a CSA, but with fish. This week's catch was flounder - 12 fillets. In case you were wondering, that's a lot of fish. Fortunately, I was hosting a pot luck dinner the following evening.
There are plenty of lovely ways to make flounder, but I de...
I eat a lot of fish. In fact, we belong to community supported fishery. It's great and there's often a quite a bit left over. I developed this recipe during our winter share, when we had a good amount of excess each week and I wanted to create a decadent and flavorful dish with the leftover cooked fish. For some reason, when I think decadent, I always think flaky.
Briny and sharp, feta adds satisfying tang to white fis...
Whenever we had fish when I was growing up my father would turn to me and say, in a feigned serious tone, "You know what they say about fish, don't you? It's brain food." Oh yes, that's right. It is.
Well, so are some spices. Turmeric, high in curcumin, the compound that gives curry its yellow hue, is said to potentially stave off Alzheimer's and certain cancers. In fact, societies that use turmeric i...
This was the final week of our fish share until the next season which starts in the spring. We got a lovely cod. Fresh cod is so delicate, it deserves to not have its flavor masked by other things. In this case, lemon adds a bit of zing and fresh rosemary lends its mellow flavor without taking over the dish.
While we're on the topic of fresh herbs vs. dried, I find fresh rosemary to be far le...
Yesterday was fish share day. We picked up the last 5 lb bag of beautifully fresh native Northern Shrimp of the season from our Community Supported Fishery. Northern shrimp are the only shrimp native to New England and from what I understand, they're only around in the middle of winter. So this is the end of the line for us until next year. How exciting! What to do,...
Madeira loves Crustaceans. Oh yes. They go way back. Madeira is what brings that aromatic sweetness to Lobster bisque and Lobster Newburg.
This week's Community Supported Fishery catch was cod. We currently have a freezer full of fish cakes and we've roasted quite a few fish whole since signing up for the CSF. So I decided to set Wayback Machine to 2006 and go over to my trusty recipe box for ideas. I had worked on this recipe for a while before settling on the right proportion of...
We had our first pick-up of shrimp from our fish share this week. A five pound bag of these little fellas, freshly plucked from the ocean only hours before. Very exciting!
This recipe is basic but delicious. The shrimp are cooked whole and peeled at the table. It's not necessary to devein because of their small size. Tender and sweet, they don't need much additional flavor, ...
Last night was fish share night for us and we got a lovely whole cod fresh from waters outside our house. Once scaled and filleted we had about 2 lbs of meat. Not bad at all.
Cod is a meaty white fish with a delicate flavor. It lends itself well to a variety of preparations, but I like it simply done to let the meat speak for itself. This recipe uses simply butter, olive oil and lemo...
This week's fish share catch was a 30 inch, 4 lb pollock. I'm not a huge fan of filleting fish because it's a lot of work for a bland result. Like meats, fish cooked bone-in has far more flavor than a boneless fillet. It's like comparing a piece of whole roasted chicken to a boneless, skinless chicken breast prepared the same way. Mea...
This is a hearty, nutritious pasta dish that can be made in under a half hour. Pine nuts contain vitamins A, E and K, niacin and folic acid. Arugula also offers vitamins A, K and folic acid along with calcium, iron, zinc and potassium and salmon offers omega-3. The sweetness of the pine nuts compliments the smoked salmon's briny tang, and the Mornay sauce mellows the arugul...
Back when we used to live in a more urban area, my husband and I liked going to a local Malaysian restaurant for Prawn Mee and Tom Yum soups on rainy Sundays. It's been a while since we've had a nice spicy, fishy noodle soup, so I thought I'd try to make my own at home using the curry paste left over from the tofu curry I made a while ago.
Once again, I'm not claiming this to be in ...
Thursday was fish share night and we got a big, headless, gutted hake. There was a lot of meat on this one. My husband once again, kindly filleted it. The fish yielded six large servings. I cut the excess into fillets, oiled them, put them into zip-top bags and stored them in the freezer for later use. I also made a lovely fish stock from the bones, fins...
We are members of a CSF - Community Supported Fishery. It's similar to a CSA, but instead of produce, it's fish that comes fresh from the ocean that morning. Whatever is caught is what we get. Today's catch was pollock.
This dish is similar to meuniere, except I added fresh tarragon to the butte...