Porgy, the fish
- Pat Hammond
On Tuesday I expect to be gifted with some porgy (if the fishing's good). I think it's also called "scup". I'm unfamiar with this fish. Bottom line: Is it good? Bony? What's the simplest way to cook it, to best advantage? I'm not much for saucing fresh fish, or cooking them with lots of ingredients. Thanks!
I'm familiar with sheepshead, a variety of porgy common in Texas waters. I used to catch them from the Freeport jetty when I was a kid. Nowadays I see them offered whole in some fish markets priced at about $1.19/lb., give or take, and if they look fresh, I usually can't resist getting one. Although they are bony, the bones are easy to pick out, and they taste pretty doggone good, except the strip of dark meat that runs along the spine can be pretty gamy. I usually roast or grill them whole after salting well and rubbing with some butter or olive oil.
re: Pat Hammond
classic Greek recipe:
Mince some onion and garlic (or shallots, chives, leeks, whatever) fresh squeezed lemon and your finest olive oil with oregano salt pepper (or other spices that you care for), beat it with a whisk, get your grill as hot as possible, for newbies get one of those fish grills (they work great), for lack of a better word, lather your fish up up from head to toe with the above mixture (extra in the cavity) and keep on basting while cooking about seven to ten minutes on each side, depending on size and degree of heat, save some mix to use on fish after it's done. Of course you could use a broiler or you could bake in the oven, just use the hotest heat possible.
This is basically how fish is prepared at most greek restaurants in the metropolitan area, and we all know how dearly we pay for this, especially in manhattan.