Community sustainable seafood
Is there anything like a CSA for seafood in the Boston area? I think I read something in a local paper just recently about one in Maine and talk of establishing something similar in Gloucester. I'd be very interested in being part of a csf. Thanks.
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I know of a full shrimp share [5 lbs/wk] that the owner would like to sell for the rest of the season. This would be equal to four weeks [though some weeks we are getting double.] This is a Monday pickup at the Morse School starting a week from tomorrow, the 25th.
Additionally, there is a 10 lb share of shrimp available for sale for tomorrow.
Email me if you want contact information.
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PinchOfSalt
Dec 11, 2009 05:19 AM
I am sitting out this season, for two reasons. First, there are two weeks where neither I or my share partner can make the pick-up. We asked CACF if we could make a deal in advance to get and pay for only eight weeks. They said we were not the only people asking for that and that they would be working something out. Unfortunately, if they have, it is a secret. :-)
The other reason is people who want to get a share that alternates fish and shrimp are being charged a 25 cents/pound premium. We asked CAFC about this via email and got an answer that made no sense. Something similar was posted on their website. My favorite theory about this is they made a math error, and once they started accepting payments and contracts, it was too late and too difficult to fix the problem. In any case, I will probably be back in the Spring. I am definitely having fresh fish withdrawal problems!
›4 Replies-
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re: Gio
PinchOfSalt
Dec 11, 2009 06:39 AM
The increase was for fish. It went from $3/pound to $4/pound. The $25 premium was aside from that. They are charging $2.50/pound for shrimp. So, a 10-week fish share is $200 and a 10-week shrimp share is $125. You would expect a 10-week share that was half fish and half shrimp to be the average of the two, which would be $3.25/pound or $162.50 for the season. However, CAFC made a half fish half shrimp share $3.50/pound or $175 for the season. They sure know their fish, but math seems to be another matter. Heheheh
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re: PinchOfSalt
GretchenS
Dec 11, 2009 08:04 AM
I wondered about that discrepancy but didn't hit on your reason, which sounds right to me! I know it was cod again but I was so happy to get my hands on that fish this week. I'm sharing a fish/shrimp share with my share partner getting all the shrimp and me getting all the fish -- here's hoping that they roughly alternate weeks or I will never keep up.
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re: PinchOfSalt
PinchOfSalt
Dec 11, 2009 12:23 PM
Well it seems I can't do math either... or maybe the problem is my typing. The premium is a 25 CENT per pound premium, not $25.
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Just received this from the Fish Folks [snipped for relevant content]:
<snip>We
want to thank you all for your participation and announce that we will
be starting a winter share starting the first week in December. We
will be E ing you with the detail.
To give you a heads up, we will be offering an every week shrimp
share or a fish one week shrimp the next share as well. The pricing
will change a little and the length of the share has yet to be
finalized. Once we do, we will let you all know.
When we get the word out to you, please send the info along to anyone
you think might want to join up with us!!
<snip>With my shrimp allergy, I am thrilled that I can continue to get fresh fish over the winter. The variety has increased 100% since the end of summer and with the exception of hake, I have loved everything we have received.
›10 Replies-
re: smtucker
itaunas
Nov 2, 2009 09:21 AM
Was the quality of the hake an issue or you just didn't like the fish? Hake is a great fish to use to make a moqueca, works nicely with other fish in a caldeirada... just about anything done with it in steaks (I prefer to fry it cut in steaks with the bones, rather than filleted).
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re: itaunas
galleygirl
Nov 2, 2009 09:24 AM
That's the problem; you HAVE to combine it with other fish, otherwise, it's totally tasteless. i can't tell you how many recipes I found for hake that included clams; now I know why...
TC: "What'd you get from CAFC this week?"
Me: "Hake."
TC: "What's hake like?"
Me: "Cod, without the flavor..."-
re: galleygirl
itaunas
Nov 2, 2009 09:39 AM
Three options w/o combining fish. Moqueca (subtle in a moqueca capixaba, stands up fine in a moqueca baiana, season with garlic/lime/salt a bit first), season the steaks (whatever you feel like based on garlic/olive oil/salt/lemon) and let them pick up the seasoning then lightly batter them and fry them... or throw sauce at it. Also if you can talk your other CAFCers into giving you their heads (for the cheeks), do so.
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re: itaunas
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re: galleygirl
itaunas
Nov 2, 2009 01:34 PM
That is criminal (but not surprising)! Since you aren't at all a fan, the other possibility is seeing if you can get it to properly emulsify "al pil pil" if for nothing else as an experiment. Filet it skin on, and keep the thick ends for making the pil pil, skin the rest and freeze it as chowder fish.
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re: itaunas
galleygirl
Nov 3, 2009 03:55 PM
Decided to do a caldeirada. Took your idea to marinate the fish first; wine, about 5 slivered serrano chilis (!), half bunch of cilantro, 5 cloves of mashed garlic, shallots, S&P, and, a few glugs of fish sauce to give it the umami that this fish doesn't have.
Basically, the kitchen sink. Then, I used chunkty kitchen ready tomatoes instead of fresh, and a healthy hit of powdered clam dashi broth to make up for the fact I had no clams in it...Not half bad..But i still wouldn't BUY hake by choice...
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re: smtucker
Clarification. I spoke with Steve at my pickup today and he clarified the intent of the email. There will be an all-shrimp option, and an alternating shrimp/fish option. No all fish option, at least for now.
I may well be looking for someone to split a shrimp/fish half share [Morse School pickup], where someone else gets all the shrimp and I get all the fish. Please email if you might be interested in this option. I won't be able to commit completely until I know the new fee structure.
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PinchOfSalt
Jul 25, 2009 08:34 AM
People who missed out on the first wave of memberships can sign up for a 12-week season that begins on August 17. The details are here:
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re: PinchOfSalt
itaunas
Jul 25, 2009 09:16 AM
For that forum link you need to be registered to sign in and likely require an invite. There _is_ a sign-up link on their publically accessable main page.
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re: itaunas
PinchOfSalt
Jul 25, 2009 10:11 AM
Ooops! Thanks for catching that and supplying a link everyone can read.
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Gio
Jul 24, 2009 08:03 AM
I read that Marblehead & Gloucester got whiting and cod yesterday. Here's hoping for Appelton tomorrow!! Maybe picking up in Ipswich at the end of the week isn't such a good idea.....
›3 Replies-
re: Gio
galleygirl
Jul 25, 2009 05:31 AM
Yeah, i read that with envy...The JP pickup (Tuesday) is getting cod every week,too. I thought the deal with nets was, they pick up all kinds of less-desirable fish, as well. I desire those!
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re: galleygirl
Gio
Jul 25, 2009 05:43 AM
Well. there's no pick-up at Appelton in Ipswich today. The weather and ocean swells were too much to be safe.
Actually bottom trawling/dragnet fishing is banned to protect certain species of fish. I'm not sure how our local fisherpeople catch our fish. Day boat, for sure, but I don't know if they use hook and line.
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Monday, July 13th, Morse School pickup
Another week of [drum roll please] cod. This week's fish was just under 5lbs, and very fresh. [Last week's fish wasn't caught that morning.] I spent a little time chatting with Steve Parkes, who mentioned that they considered throwing in a few whitings this week, but chose not to.
Why not I asked? I loved the Whiting. He indicated that it was due to the negative feedback from subscribers last time. He further said that he was glad to hear positive feedback and would try to throw some on the truck for us next week.
I need to remember to email "I'm happy" emails to counteract any negative feedback they might be receiving.
›6 Replies-
re: smtucker
PinchOfSalt
Jul 13, 2009 06:12 PM
I am also on the Monday pick-up schedule. I split my half-share with a friend. Like you, I noticed how fresh today's cod was. Two weeks ago it was not as fresh, though perfectly okay. It's funny how when one is exposed to something really good, you begin to be able to tell the difference between the superlative and what you previously thought you wanted.
Thanks for the heads-up about the whiting. I really enjoyed mine too. It is more work to clean a bunch of smaller fish, but in the case of the whiting I thought it was really worth it.
I arrived early and watched Steve's filleting demo once again. It can't hurt. There was a video crew from a website (howtoheroes.com ?). So we will all be able to watch Steve over and over until eventually we get it right. Another thing I noticed today was how many fellow Chestnut Farm CSA people also subscribe to CapeAnnFreshCatch. You can tell us by our coolers. :-)
Now I have a cod head sitting in one bowl in my fridge (for tomorrow's fish head curry) and a fillet in another. Tonight's fillet was baked under a cover of Portuguese tomato sauce. Heaven!
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re: PinchOfSalt
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re: PinchOfSalt
I didn't fillet the whiting. Cooked it whole, and it was fabulous. Somewhere on this site I posted a Ming Ponzu preparation that was amazing, and was even good as leftovers. I did notice a few FARMS coolers. Now I understand how that works. And yes, post that curry recipe. I am using the heads for stock after pulling meat from the collar.
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re: smtucker
PinchOfSalt
Jul 13, 2009 08:51 PM
Like you, I cooked the whiting whole. However i did clean out the guts first. That was what I was referring to by "cleaning". I probably make more of a production out of cleaning out a fish than I need to. Even so, at a few minutes per fish, cleaning eight whiting when I got home took a while. They were so good, though.
About the fish head curry. I have a few cookbooks with recipes from the region that includes Malaysia and Singapore, and in those cookbooks are doubtless some fish head curry recipes. Also doubtless, I will follow one of those recipes one day. But .... sssshhh... there is a shortcut that I use and enjoy. The secret is a little can of Maesri brand Choo Chee Thai curry paste. Anyone who hangs out at places like Super 88 (in its former days of glory) or the Thai aisle at Kam Man (and hopefully soon H-Mart) has seen those little cans of Thai curry paste in various colors and flavors. They are less than $1 each and good for a wok-full of curry. Part of their charm is the microscopic print on the tiny can that explains what to do with the curry paste contained therein. But I digress. Choo chee curry is a Thai specialty that features fish as its protein ingredient and is decidedly soupy. So with my first CSF cod head I experimented with 1 can of choo chee curry paste, a fish head, and the method on the can. I also added some vegetables - what I had available and made sense. That time it was a handful of green beans, a can (drained) of straw mushrooms, and a red bell pepper cut into bite-sized pieces. No doubt this is not strictly authentic, but it still was very very good and the ratio of goodness to (work+cost) was outstanding. Tomorrow I plan to hit the Lexington Farmer's market to see what curry-appropriate vegetables the Hmong farmer might have....
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re: PinchOfSalt
galleygirl
Jul 14, 2009 06:24 AM
Excellent; I've got some of those little cans kicking around. Considering I use fish heads whenever I get them, it's surprising I've been looking for help here; thanks!
I feel really guilty that I turned don the whiting in favor of cod the one week it was offered; I was just dying to try cod ceviche! I've seen lots of recipes for whole whiting, or similar whole fish, so I wouldn't fillet them, either...
Right after our fish guy said he was surprised he doesn't see whiting on menus, cuz it's so sweet tasting, I saw a Daily Candy video followin some NY chef thru the LI fish market, looking for, of course, whiting...
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re: galleygirl
PinchOfSalt
Jul 14, 2009 07:51 AM
Moved by the whiting discussion here as well as a belief that people are always more apt to complain than to praise, I just started a discussion on the CSF's forum. Among other things, I said how much I enjoyed the whiting and hoped we would see more of it and other less well-known fish in the future.
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galleygirl
Jul 8, 2009 04:15 PM
New NPR story recorded at our CSF pick-up, last week!
http://www.npr.org/templates/story/st... -
Gio
Jul 7, 2009 06:20 PM
I can't wait to hear what folks are picking up this week at their respective locations....
Anyone know what's running out there on the high seas?›13 Replies-
re: Gio
galleygirl
Jul 7, 2009 06:37 PM
I got a lovely cod today, at the JP pickup. That was the only choice. i've become addicted to cod ceviche...
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re: keencook1
galleygirl
Jul 9, 2009 06:14 AM
I used a whole fillet,(1lb?) the juice of three limes, one lemon, and half an orange, a quarter or so of a chopped red onion, 3/4 of a jalapeno.
Excellent! I added tomatoes and red pepper after it was cooked.The next batch, I added a clove of garlic and some more S&P to the above. One again, slurpalicious. I keep forgetting to buy cilantro, which it also needs.
To read more about what everyone did with their shares, go to
http://chowhound.chow.com/topics/628478
where lots of hounds are sharing their piscine preparations!
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re: keencook1
WRT variety: I know, I understand the CSA/CSF system intimately. I've helped to run a CSA. That doesn't mean that when the tomato crop is weak this August I won't be disappointed. I'm still very happy with the program, for the most part, and I also realize it's their first year and running extremely smoothly for such a grand experiment. Don't mistake my desire for variety with a complaint about the CSF.
I do have some concern, which actually has more to do with the fact that Atlantic Cod as I understand it (and I'm a novice in this area) is pretty overfished already, so receiving it for a whole month has me feeling a bit guilty. I was expecting more of the traditionally undesirable fish (mackerel, etc), as a nod towards sustaining the local fish populations. I'm no expert, and I understand the argument that by getting a better price the fishermen don't need to fish as many, but I'm still a bit troubled by all the cod.
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re: celeriac
PinchOfSalt
Jul 9, 2009 07:30 AM
Mackeral is so good. I asked one of the folks handing out shares if we might get some; they said that mackeral were running right before the CSA started and we might have to wait until late in the summer for them to be back.
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re: celeriac
Gio
Jul 9, 2009 07:39 AM
You have voiced my concerns about the already over-fished cod, celeriac. Especially since we had been adhering pretty strictly to the Monterey Bay seafood avoid list for the east coast.
Somewhere on the NAMA site or the CAFC site there's a statement about the fact that all the fish caught may not be on the sustainable list but that's not what this program is about. I think the thing about the cod we're getting is that they are caught by local fisherpeople in local waters, not by huge commercial fishery conglomerates. I was very happy to see those sand dabs, I'll tell ya.
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re: Gio
i share celeriac's concerns, both about variety and about endangered species. in fact, i assumed at the outset that cod would be one of the fish we would NOT be getting--so am surprised and somewhat disquieted by seeing cod for 3 weeks running.
i don't know what difference it makes to the cod who catches them, local fisherman in quaint yellow jackets and pipes or big mean ships with nets. if they're endangered, they're endangered.
that said, i don't know anything more about this than what i read in the papers. i assume the CAFC folks know what they are doing and are catching within reasonable limits.
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re: Gio
Small Plates
Jul 8, 2009 07:38 AM
We split a large share and yesterday got 2 gigantic cod - did not weigh as husband was completely in full on filleting mode - I was busy splitting up the Parker Farms veg and Chestnut Farms meat shares -- all in one day - what a bounty! Last week we got about 10 whiting fish in addition to our cod.
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This week's Morse School pickup yielded a 4.8 lb cod. This fish was no longer in rigor and is clearly not as fresh as last week's share. The gutting of the fish was a much nicer job though. We will have to eat the fish more quickly this week, so I am thinking of a bouillabaisse-style soup with the two cages and heads, plus fish chunks.
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Gio
Jun 20, 2009 05:44 PM
We picked up our first fish fhis morning at Appelton Farm too.
Had a cooler with gel packs all ready for it in the car.
Came home, put it in the fridge.
When came time for dinner, took out the bags the fish was in,
put them in the sink, opened bags and saw that the fish
although was scaled, was not gutted. Proceeded to try to take
out the entrails and the flesh simply turned to mush in my fingers.
I have never seen anything like this before. I have fished from
an ocean going boat and this fish was nothing
like I've ever seen. It simply disintegrated in my handsWe had toasted cheese sandwiches for dinner.
›13 Replies-
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re: Gio
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re: smtucker
Gio
Jun 21, 2009 08:13 AM
That's so kind of you SMT! I really appreciate it. Monday would not be a good day for us. DH gets home too late to help me in the kitchen, and I need that help because of my mobility problem. We'll wait till Saturday and see what we get then and there. Again, many thanks to you!!
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re: galleygirl
Gio
Jun 22, 2009 07:04 AM
No. No response other than an automated reply regarding their new 12 week program, etc. Since I didn't want to cause any problems on their web site by stating my situation, I sent the e-mail via their contact address on the site. If I don't hear back in a day or two I'll have to write it up on the thread that's over there...I suppose I could try phoning them, though.
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re: Gio
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re: cassoulady
Gio
Jun 22, 2009 06:12 PM
I got several very apologetic messages late this afternoon and I'm sure they will remedy the aberration. The gal who was at Appelton on Saturday remembered me and I have no doubt that all will rectify itself in due time.
In the meantime I'm in overload watching videos (yet again) and reading about seafood, how to clean it, how to gut it, how to fillet it. Waiting till I finally get to eat it..... I'm ready for Friday's quiz.
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another article. very happy with our first half share, picked up in Gloucester. one medium cod and a flounder.
›1 Reply-
re: munghq
galleygirl
Jun 19, 2009 07:27 PM
I was up in Gloucester today. The Gloucester Times and the Wicked Local Weekly, or whatever they call it in Gloucester, had front page articles. Man, was I proud!
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Small Plates
Jun 17, 2009 10:58 AM
We have a large share - the cod was about 6 pounds and then we received 4 flatfish (flounder or fluke). We netted about 4 lbs of cod after filleting and about 1-2 lbs of flounder. We immediately made fish stock then chowder, which I just enjoyed for lunch - delicious! We are having the flounder tonight as fish and chips for band rehearsal supper with a giant slaw made from the Napa cabbage from Steve Parker's farm share. Local eating is the way to go.
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we got a big beautiful cod for the 1st pickup--roasted our portion with olive oil, lemon, salt and pepper. it was a revelation, in terms of flavor and texture. really opened my eyes as to what truly fresh fish can taste like, great cod flavor, tender but not insipid, just really incredible. and, at $7.50 per week (we're splitting a half share) for enough fish for 4 meals, an incredible bargain. wowza!
›4 Replies-
re: autopi
galleygirl
Jun 16, 2009 06:24 PM
Hey, autopi, c'mon over to our CSF recipe thread on the HomeCooking Board....
http://chowhound.chow.com/topics/628478#
Did you fillet the cod first, or just hack it in half? -
re: autopi
Hi. I filleted and skinned my cod, and will make fish stock for chowder tonight. I cooked my fillets on a bed of onion, celery, chopped garlic, and herbs, with some chopped tomatoes on top, drizzled with olive oil. Yum. Apparently there's an article in WSJ about the fish CSA. Way to go.
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re: autopi
cassis
Jun 18, 2009 06:59 AM
We got the front half of autopi's first cod, and I describe what happened next on galleygirl's recipe thread below. To all the ecstatic comments about how the fish tastes I just want to suggest that part of the joy we're all feeling is the connection to the source and life cycle of the fish, something we have been missing at the supermarket. The comment about all our smiling faces lined up at the truck suggests that all the people who bring us the fish feel this joy too. I hope we can restore this connection to more of the food we buy.
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rosiedq
Jun 16, 2009 08:33 AM
Picking up my first share tomorrow in Acton and am very interested to see how smoothly it works out (the distribution, the instruction, etc). I'll report back. Coincidentally, my husband is going striper fly-fishing on the Cape the same day. Hopefully, he'll catch and release as he usually does. Can't exactly figure if 4-5 lbs a week is too much--it's just the 2 of us, but weekend bar-b-q sounds like a good way to use it up. Thanks for the tips.
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re: smtucker
Gio
Jun 16, 2009 10:36 AM
While that's terrific for Cambridge we're picking up our share in Ipswich on Saturday morning.... I'll be surprised if the goodfellows of that town will so readily approve. I hope I'm wrong tho. If all else fails, I have James Peterson's, Fish and Shellfish cookbook which has many detailed illustrations and will be Very helpful.
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re: rosiedq
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re: galleygirl
Gio
Jun 16, 2009 10:41 AM
gg - according to the CAFC new newsletter, "fresh fish is good for up to 4 days if properly handled." Here's the link to the newsnetter:
http://www.eatlocalseafood.org/files/...
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Monday, June 15 • Morse School Pickup • 1/2 share
4.3 lb cod, caught this morning. Filleting wasn't too difficult but I won't be working at the Courthouse Fish Market any time soon. Some odd bits and pieces will turn into cod cakes, the rest I will cook as whole fillets. The carcass and head are in the freezer for fish stock.
›6 Replies-
re: smtucker
Gio
Jun 15, 2009 05:24 PM
Thank you so much for reporting what was in the first batch, SMT. I wondered how it would break down. When, during the pick-up was the demonstration held? I mean... did they wait till everyone was there? Or were there several demos over time? Just trying to plan our arrival.
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re: Gio
galleygirl
Jun 15, 2009 05:32 PM
Nom, nom, nom...I'm already considering making a big caldeirada with mine!
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re: Gio
No demo. Turns out that demos MUST be done in a professional kitchen. Each community has their own health regulations, but this seems to be universal. They are trying to find kitchens near each of the drop off centers, but are clearly overwhelmed by the shear number of subscribers..
Currently 750 have sent money and that is all they are accepting. However, there is a waiting list of 500 and they plan to start a second 12 week round in a month's time. Winter share will be shrimp.
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re: smtucker
Gio
Jun 15, 2009 06:32 PM
OK thanks. I guess I've watched enough TV chefs over the years to get a rough idea of how to proceed. That and all the youtube videos on the subject. I find it utterly amazing that so many people around here are interested in this. I thought it wouldn't be so.
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re: smtucker
BostonZest
Jun 19, 2009 07:43 AM
They should get in touch with the folks over at How2heros and see if they can produce a demo that would be available on the How2Heros site.
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Small Plates
Jun 15, 2009 09:27 AM
They have established a facebook page as well for each drop-off location - mine is Harvard on Tuesday - here (I know they have pages for other locations as well)
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we love fish in our family, but try to stick to one serving per week because we have small kids and worry about the mercury content and its long term affects on the brain. any idea what the mercury content of this locally caught fish is? also, is it too late to sign up for it since its way past june 10th? finally, try frying the fish whole without flour. just cut a few slits into the fish salt and pepper it, and deep fry it. its so tasty and delicious to eat off the bone. works best with tilapia.
›1 Reply-
re: craveyummyfood
Gio
Jun 14, 2009 05:59 PM
Don't know about the mecury content of the fish we'l be getting.... but that's an easy search on Google or the Montery Bay Seafood Watch site.
I think it's too late for this first happening but They are thinking about extending the CSF for another 12 weeks and then through the winter for shrimp. So I suggest keeping informed through the web site or actually contacting them to find out when the second go around will start..........
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Gio
Jun 11, 2009 05:45 PM
Well - *I'm* ready to go. Got my Russell-Dexter 8" narrow fillet knife in the mail a few days ago.... but I have to say I'm scared. I hope I can do this. I do have a question though.... are we going to be notified if we're on "the list." ? I sent my check, etc. and contract last week.
›4 Replies-
re: Gio
galleygirl
Jun 11, 2009 06:13 PM
I got my confirmation this morning. They said if you weren't in the first batch NOT TO WORRY because they still had lots more to get thru, and they'd be sending them out in batches.
"If you are getting this email it means as of June 10, 2009 we have received your contract and payment, and are therefore all set for a share or half share of seafood starting next week June 15, 2009. We have a lot more contracts to process still and more on the way. So if you forward this to your friends, they should know that just because they didn't get an email today doesn't mean we haven't received their contracts, yet. We'll send confirmation emails in batches as we receive and process the contracts." -
re: Gio
Don't be scared...:) Like many things, it just takes some practice. You've got a good knife. Here's a short tutorial of a thin fish fillet. Thinner is much harder than a bluefish or bass..Less margin for error; but if you leave too much flesh on the bone, just broil the bone. Key is a sharp knife that cuts cleanly though the fish; not a dull knife that tears at it.
BTW, if anyone is planning on freezing, I highly recommend a vacuum sealer. I use a Tilia, but any brand should work and you'll experience negligible loss in flavor or texture.
http://www.flickr.com/photos/61246842@N00/sets/72157606760428902/
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re: 9lives
Gio
Jun 14, 2009 06:30 AM
Thank you for the encouragement, 9lives! And, thank you for the pictures. So you want to be arty too....LOL
The selection of the knife was a recommendation by one of the home cooks on the COTM board, JoanN. I'm thinking that most of the fish will be on the small size and will only require scaling, which although messy is probably easy enough. I do want to try to fillet though and will do so when I see exactly what we get.
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Found a nice scaling tool at Roach's Sporting Goods in Porter Square for a grand total of $3.95 plus tax. Good heft, nice handle, my kind of price point.
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re: smtucker
Thanks for the suggestion. The Internet has more fish scalers (at every price level) than you can believe. I'm worried about scales flying everywhere! Off to my local sporting goods store to get a scaler; I'm a bit dubious about the back of the knife trick (I confess I'm a world class klutz).
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re: smtucker
I have a scaler in the bottom of my tackle box that couldn't have cost more than a few bucks. Works fine for my purposes.
If you plan on opening a fish market, 1 of the high powered electric models would be nice but most of us will do fine with a cheapie.
Put the $ you save into a good knife...:) A cheap fillet knife is miserable to use. Constant resharpening.
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re: autopi
StriperGuy
Jun 15, 2009 11:47 AM
Nevermind that a fish scaler is totally unnecessary. I do all my scaling with a knife. Works fine.
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Gio
Jun 4, 2009 06:06 AM
Well - my check is in the mail. I cannot wait for this to begin. I've never filleted a fish before so I've ordered a Dexter Russell filet knife and am anxious to learn. As PinchOfSalt mentions, steaming a whole fish will be wonderful. As will having heads and bones for stock.
›19 Replies-
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re: Snowflake
Gio
Jun 4, 2009 08:08 AM
I ordered mine from Fisherman's Warehouse. It's a DEXTER-S133/8-Narrow FILLET KNIFE - 8" STAIN FREE HIGH CARBON after JoanN's high recommendation on the Home Cooking board. Here's their web site if you're interested:
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re: Gio
BostonZest
Jun 14, 2009 07:36 AM
Kitchen Arts at 215 Newbury Street (they moved) is doing a knife sharpening demo this Thursday from 6:30 to 8:30. I worked my way through college on a fish counter. The real knife issue with filleting and skinning fish is keeping your knife very sharp.
I still have my Dad's old LL Bean fillet knife with about half of the blade left after years and years of sharpening. It looks a lot like the one you choose.
While on the fish vendor topic. I just received my first email from the fish lady at the Brookline Farmers Market. See her at the market and she'll add you to her email list and you can pre-order exactly what you want and pick it up in Brookline on Thursdays. This is not a CSA but it works for small families or those of us who live in small spaces.
Penny
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re: Gio
BostonZest
Jun 15, 2009 10:32 AM
Thanks! Let me know how you like your knife. I may spring for a new one before mine disappears!
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re: Gio
Love the idea of steaming the whole fish.
Asked a few questions and checked the website for info when I signed up. FYI - fish will not only not be filleted, it won't be scaled either. I've never done either, so was pleased to learn they will be demo-ing at least at the first few drop-offs.
They are also considering adding an additional 12 week share and a winter shrimp share.
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re: tdaaa
GretchenS
Jun 4, 2009 08:53 AM
Some good cleaning tips in this thread: http://chowhound.chow.com/topics/624294
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re: Gio
Had an errand in Brookline this morning and stopped into Sur la Table and Williams Somoma. Neither has a fish scaler in stock. Sur la table only sells them online while Williams Sonoma was out of stock. When they get them back in, they will be [gasp] $35.00. Wow! That is an expensive gizmo.
The Courthouse guys use something that looks like a dog brush. It is flat with a loop to slip your hand through. Much easier on the hands. I plan to ask them where they get them, and perhaps ask them to order me one. Will keep you posted.
But I am not spending $35. Back of a knife for me, I think, maybe inside a large bag to capture the flying debris.
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re: tdaaa
PinchOfSalt
Jun 4, 2009 01:58 PM
Actually, the singing mounted bass might be a great throw-in with the fish scaler.... there must be tons of them in a warehouse somewhere...just saying...
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re: PinchOfSalt
Gio
Jun 4, 2009 05:32 PM
Hahaha.. you guys. You know I'm not buying a fish scaler. The back of a table knife will be just fine for me. I do like the idea of a flexible fillet knife, however. That other thread about cleaning fish is very informative. Especially Dr. Sam's first step. i.e. Hit the fish over the head with an empty wine bottle.....
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re: Gio
Aromatherapy
Jun 5, 2009 04:52 AM
Or just nail a couple bottle caps to a stick. Work outside if possible, with a hose.
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re: JRL
PinchOfSalt
Jun 4, 2009 10:16 AM
Scaling is easy, but it can be messy. Recommendations to do it outside are worth listening to. Other strategies include doing it with the fish at the bottom of a deep sink, and spreading newspaper over a wide area. Scales can fly.
You can buy a tool for scaling, but I just use the back edge of a chef's knife. It works perfectly. Do not fear. Scaling is easy and it is quick to do. You will probably do a better job than a fishmonger; you will no doubt be feeling around the fins and near the head and tail for the last few stray scales before you declare a fish done. The only thing that can be bad about scaling a fish is the potential for scales flying and landing in places you don't want them to be.
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re: PinchOfSalt
greygarious
Jun 27, 2009 09:47 PM
For messless scaling, put the fish in a plastic trash bag in the sink, and reach in, working inside the bag. The side of a soupspoon makes a good scaling tool.
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re: JRL
PinchOfSalt
Jun 4, 2009 10:28 AM
Oh, I should add that certain fish, like flounder and sole, can also be sauteed whole (no need to fillet) and others, such as bluefish and mackeral are great baked or grilled whole (no need to fillet). When I saute a flat fish, the usual method is lightly dust with flour before cooking in a hot pan that has already heated or melted olive or or butter in it. You need a wide spatula for turning. Very thin fish cook very quickly. If so moved, one can make a quick sauce in the pan. For example, if you were cooking with butter, you can add some capers and maybe some more butter and cook carefully until the butter is brown; add some lemon juice, swirl, and pour over the waiting fish. Baked blue fish and mackerel work very well with robust tomato preparations. It is cheating, I know, but pouring some spicy tomato-based spaghetti sauce over the fish and then baking can be very nice. Or you can put together something from scratch, say, tomato, garlic, celery, onion, bay leaf, olive oil, white wine, salt, some black or red pepper according to your mood. One final thought about whole fresh fish, especially the thicker ones. They can be very nice in a quick Thai curry using one of those inexpensive cans of curry paste that you can buy in Asian markets...
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I was so looking forward to this. I am disappointed by the lack of pick-up in and around either downtown Boston or somewhere in Newton or Brookline. Unfortunately, it's just not possible with the current pick up locations. Oh well, I hope everyone else enjoys! Can't wait to hear how it goes.
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re: kristinayee
alwayscooking
Jun 2, 2009 03:00 PM
If they get 50 people to sign-up or express interest, they will add a Boston location.
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re: kristinayee
galleygirl
Jun 3, 2009 06:01 PM
Hmm, I'm in Brookline, but equidistant from one of the Cambridge pick-ups, and the JP one....
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Cambridge - Mondays, 4- 6:30 p.m. at Morse School, 40 Granite Street
This will be my pickup spot for the Fish CSS. Would love to have a short list of others who will be part of this pickup. Just having a small list of backup folks could be useful for times you can't get out of the office or when you have popped out of town for a three day weekend. If you are interested in being on a private, non-commercial list, email offline at smtucker at mac.com.
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re: smtucker
galleygirl
Jun 2, 2009 09:09 AM
Duh...just looked at it, and didn't google to see it was the same place...thanks!
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re: smtucker
I had the same question for the organizers of the CSF and was informed that once all the forms are received, they will set up a listserv for the locations. I feel your pain though - I'll either need to find someone willing to alternate pickups or risk forfeiting half of my shares to the food bank, since work prevents me from stopping by the farmer's market every week.
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They are also considering a Boston drop-off (according to their latest email) depending upon the amount of interest, so for those of you in Boston who are interested, let them know! At $3 per pound, this deal can't be beat to get your hands on local, fresh seafood!
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re: kristinayee
Small Plates
Jun 2, 2009 08:06 AM
We received an email today identifying the Boston area drop-offs. They include:
Cambridge - Mondays, 4- 6:30 p.m. at Morse School, 40 Granite Street
Jamaica Plain - Tuesdays 1- 4 p.m. at Jamaica Plains Farmers' Market in the Bank of America parking lot on Centre Street
Harvard - Tuesdays 4 - 6 p.m. at the Harvard Farmers' Market on Oxford & Kirkland Streets (near Sanders Theater)
Acton - Wednesdays 1 - 3 p.m. at Butter Brook Farm, 982 Main Street
Lincoln - Wednesdays 4 - 6 p.m. at Codman Community Farm, 58 Codman Road
Marblehead - Thursdays 3 - 6 p.m. in Stramski Park on Stramski Way
Gloucester - Thursdays 4 - 6 p.m. @ Fishermen's Wharf on Rogers Street June 18th & 25thand then at the Cape Ann Farmers' Market, on Harbor Loop from July 2nd through the rest of the season
Ipswich - Saturdays 10 - 12 p.m. at Appleton Farm, 219 County RoadCannot wait for the first pick-up. Will report then.
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re: Gio
Small Plates
Jun 2, 2009 08:16 AM
We are splitting a full share with another couple - will probably end up freezing some of it. A full share is 8-12 pounds (fish will be dressed. i.e., cleaned and gutted, not filleted). So that means 4-6 lbs per couple for a week. We usually have cookouts on the weekend, so I imagine we will be OK - but freezing is definitely an option with a big vat of fish chowder likely in the future! :-)
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re: Gio
I am getting a half share and hoping that we can keep up! If not, the freezer will be full of fish and fish stock. We have been "shopping the freezer" for a month now [to use LindaWhit's expression] clearing it out for the bounty of summer.
I hope that I can cook more from Fish Without a Doubt and plan to investigate some Asian whole fish dishes. Pickup is wildly convenient and I love the idea of buying almost directly from the fisherpeople. I haven't check David's fish recipes, but certainly the Mediterranean cooking must include lots of fish.
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re: smtucker
Gio
Jun 2, 2009 08:58 AM
Thanks SM! I just noticed there's now a final contract with payment info at the CAFC site with a deadline of 10 June that guarantees a place on the list.
I'm going to go for it. I'd rather eat seafood than anything else. And with the Ipswich pick up point on Saturdays that will give us time to sort out and plan our meals.They said that the response has been overwhelming. They expected 100 respondees and got 900.... 901, including me.....LOL
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re: Small Plates
galleygirl
Jun 2, 2009 08:42 AM
I signed up for a half-share, too...Can't wait! I was a little disappointed they didn't keep the Memorial Drive drop-off on Saturdays, tho...Oh well...
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re: kristinayee
alwayscooking
Jun 2, 2009 02:55 PM
Anyone interested in spliting a half share (1/4 share)? I'd prefer a Boston drop-off but am willing to go to Harvard or JP.
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re: PorkTerrine
PinchOfSalt
Jun 4, 2009 05:51 AM
That's exactly how a friend and I will be sharing our half-share; we have also done that with a meat CSA. In that case I got one delivery out of three.
What I am really looking forward to about this CSF arrangement is that the fish are whole (and so fresh). My freezer will have a bag for fish frames. Plus, I will be steaming flat fish in my wok. Yum yum, nothing is as simple or good as Chinese steamed fish preparatons (think scallion, ginger, maybe some whole brown bean sauce in the finishing sauce). You just can't do that with fillets.
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re: twentyoystahs
alwayscooking
Jun 4, 2009 07:36 AM
I want the whole fish and have no problem filleting them. Frames are hard to come by in the city (except for the Asian markets) and whole fish are welcome.
Again, happy to split the weekly haul or alternate weeks.
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cassis
May 1, 2009 10:46 AM
I would be very interested in a half share from the Cape Ann CSF if they deliver to Cambridge. I looked at the website and a half share is $90 for 12 weeks, sign up by May 9. I will most probably join but have some questions.
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re: autopi
Small Plates
May 1, 2009 11:31 AM
According to the website:
Cape Ann Fresh Catch will deliver a variety of the freshest haddock, cod, flounder, hake, dabs, grey sole, monkfish, pollock, and redfish - and possibly other seafood such as clams, lobsters and scallops.
The fish will be dressed (cleaned and gutted, NOT filleted) and packed on ice. A 12 week subscription to our summer CSF will start in early June:
Half share of whole fish: 4-6 lbs per week (1-2 pounds of fish after filleting) $180
Full share of whole fish:8-12 lbs per week (3-4 pounds of fish after filleting) $360
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I just got an email about an area CSF - Cape Ann Fresh Catch.
http://www.namanet.org/csf/cape-ann-f...
They will be having a Cambridge pickup site if they get enough interest. I'm not sure if they offered the CSF last year or if this is their first year, but I'd be interested to know if anyone has any experience with them.
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re: Snowflake
Small Plates
Apr 30, 2009 07:50 PM
We have signed up and are waiting to hear about which market will be the drop off location. Stay tuned!
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Chris VR
Mar 21, 2009 10:37 AM
I was very interested in this after reading the article as well (http://www.boston.com/lifestyle/food/...
)I hope the idea catches on. Perhaps all it would take is some interest. I know that the farmer I currently get my meat share from was a bit skeptical that there would be enough interest for such a CSA, but he's been pleasantly surprised at the level of interest and has said the CSA is a major part of his financial stability in these uncertain economic times. Fishing is a tough life, and I'd gladly pay even retail prices direct to the fishermen for fresh product procured by local fishermen through sustainable fishing practices.
