628478 Tue Jun 16 12:24:20 -0700 2009 146 31 Home Cooking 0 4778445 So, we on the Boston board are all getting our first shares from our Community Sustainable Seafood pick-up...This means a whole (4-6 pound) whopping, fresh, cod this week. Mine is currently in the coolest spot in the frig; they're so fresh, they're still in rigor-mortis. So, how will I cook this fresh, piscine jewel? To roast whole, perhaps in tomato sauce and olives and potatoes, or fennel? To butcher (literally, and figuratively), into steaks? Or fillets? What are you other recipients of Cape Ann's largesse doing this week? Tue Jun 16 12:24:20 -0700 2009 11108 galleygirl 1 4778547 Whole fish roasted in salt retains the fresh flavor of the fish, keeps it tender juicy. http://www.epicurious.com/recipes/food/views/Whole-Fish-Baked-in-Salt-104118 You can go all out and use good sea salt but we just use kosher salt. I haven't done this in a while but it's time to go back to it. Tue Jun 16 12:46:16 -0700 2009 4778445 39874 chowser 1 4778746 Oh fun idea galley! We filleted the cod last night choosing not to grill whole. One fillet for three people is plenty. I cut the fillet into three portions, seasoned with salt and pepper and then floured the "skin" side [which I had skinned.] This is the method advocated in Fish Without a Doubt. Meanwhile I made a mustard butter sauce from this same cookbook. Served with Drumlin Farm lettuce salad and boiled whole new potatoes. Fillet number 2 will become fish and chips or fish tacos tomorrow night. I had several malformed and bony bits plus the meat from the head which I poached in a court bouillon of wine, water, shallots, celery and fresh thyme. This was almost a half pound of fish. I boiled one yukon potato and made some mashed potatoes. Crumbled the fish in my fingers to remove all the bones and dumped into the potato bowl. Some salt, pepper, lemon juice and thyme, plus just enough bread crumbs to hold the mixture together. Formed into 5 fish cakes, dredged in more crumbs and stuck into the freezer for a quick lunch later on. One cake made it to a sick relative's house for their lunch with a little of the mustard sauce on top. Cage and head went into a new freezer bag marked "Fish for Stock." I will wait a couple of weeks to make my fumee with collections from several weeks. Tue Jun 16 13:38:23 -0700 2009 4778445 59258 smtucker 2 4778783 I'm thinking the cod is too big to roast whole, given the recipes I've read. I think I'll give in, and cut it into fillets, and saute.... I like your fish taco idea a lot. But then again, I thought of cutting it into steaks, and making a caldeirada, Potuguese fish casserole where you layer everything and it poaches together in 45 minutes or so...My favorite recipe is here... http://www.thelisbonconnection.com/how-to-prepare-a-caldeirada-a-simple-traditional-portugese-recepy/ Or maybe fish steaks cooked in spicy soya bean sauce, like they do at Taiwan Cafe. The thing is, I usually buy fish in steaks, but I wonder if hacking all the fish I get will damage my cleaver, which I really don't think is made for that. I got a filleting knife at eastern Bakers' Supply today (the Dexter one, $17) and I bought one of those "dog brush" fish scalers, made out of aluminum, for $16. I know everyone says use the back of a knife, but even tho I'll eat heads, eyeballs, and all whole fish parts, scales just SKEAVE me out... Tue Jun 16 13:48:00 -0700 2009 4778746 11108 galleygirl 3 4778810 I didn't scale. The skin was smooth and I removed it anyhow. Last night it was raining to I reverted to indoor cooking. The casserole does sound marvelous. THere was enough meat on my fish to have done a combination. Steaks from near the head, fillet at the tail end [which has MANY fewer bones to remove.] Tue Jun 16 13:52:27 -0700 2009 4778783 59258 smtucker 1 4779490 I went for it and grilled mine whole. I put some herbs and lemon wedges in the cavity, rubbed the outside with lemon, oil, s & p. then put on oiled aluminum foil as far away from the main coals as I could, but the fish was pretty big and had to be wrapped around and pinched under the lid. It was so good. I read that you should grill a large whole fish 10 minutes per inch of thickness and my guy was about 3 inches thick so I left it on the gril about 25 minutes and then pulled it and let it rest for 5 minutes. It was my first time grilling or cooking a whole fish. I turned out perfectly and was cooked just right. The skin pulled right off and after cutting away the top filet, the cage came out in one whole piece. Another perk - no dish to clean. Tue Jun 16 17:31:16 -0700 2009 4778445 18697 Snowflake 2 4779554 Okay, I'm doin' that...What do you think about finishing it over the flame, so the skin would be crispy? Tue Jun 16 17:52:10 -0700 2009 4779490 11108 galleygirl 3 4780421 the book I read advised to put it on the foil as more of a gurney to use to lift the fish off the grill when done. It also said not to move or flip as it could cause the fish to break up. I went with that and just left it alone. I was to afraid of it all falling into the coals. The skin on the top was crispy enough, the bottom skin was laying in the juice by the end of it so it wasn't crispy. But it all just pulled off. I threw the juice that gathered in the foil into a pan with cherry tomatos, lime juice and scallions I had lightly cooked. It made a nice sauce - that I didn't even need. Wed Jun 17 05:20:43 -0700 2009 4779554 18697 Snowflake 1 4779518 I'm so glad you started this thread GG....I thought about it this morning but then we don't pick up our fish till Saturday. So.... is everyone getting cod this week? If so I better do some research with the seafood books I have. Tue Jun 16 17:42:31 -0700 2009 4778445 75332 Gio 2 4779567 See, everyone who picks up later in the week can see what everyone else has done...I picked up pretty early, well, before 2, and I got a cod, so I guess it's running this week. Plus, they're on sale at Whole Foods, so you can figure they're really in season.... I like this cod filleting video, http://www.youtube.com/watch?v=Lb5hIEKJ7K0&feature=related after you watch this one... http://www.youtube.com/watch?v=g9C07Q3Vt_M&feature=related Damn, if you can figure out how to deliver a baby by watching the internets, why not filleting a fish? Tue Jun 16 17:55:38 -0700 2009 4779518 11108 galleygirl 1 4779564 galleygirl, can you tell me whre this share is from and if its too late to sign up? Id love to just know more about it even if its too late for this year Tue Jun 16 17:55:07 -0700 2009 4778445 158016 cassoulady 2 4780460 You can see more about this program at http://chowhound.chow.com/topics/605593 We didn't sign up but I think I'm starting to regret that :-) Wed Jun 17 05:41:23 -0700 2009 4779564 10027 Chris VR 3 4783768 i just emailed and suggested an additional pick up- maybe copley or city hall plaza farmers market. Thu Jun 18 06:07:46 -0700 2009 4780460 158016 cassoulady 2 4780503 Today's article in the Wall Street Journal, about US!!! http://online.wsj.com/article/SB124421534407589317.html Here is the webpage for Cape Ann Fresh Catch, which mentions the chowhound thread CHrisVR links to below... http://www.namanet.org/csf/cape-ann-fresh-catch Wed Jun 17 05:57:51 -0700 2009 4779564 11108 galleygirl 1 4779782 I picked up my whole cod today and was so excited to cook dinner (for once!). I knew I wanted to steam it since I wanted to taste the freshness of the fish and do something simple with it this first go around. Given that there's only two adults and a toddler in our household, I needed to split up the fish for at least a couple of meals. So, I chopped the fish in half (after descaling) and simply steamed it with scallions, ginger, salt, and a little sesame oil. SO YUMMY!! It was SO good we ate all of what I made for dinner. Can't wait to make the other half of the fish later this week...maybe fish curry? Tue Jun 16 19:28:01 -0700 2009 4778445 1084334 adlersmom 2 4782870 Okay, I finally had to bite the bullet and DO something, instead of waiting for one large, extravanganza meal. Don't get me wrong, I eat fish all the time, and whole fish whenever I can, so I just had to get past the point where this as a "special" fish, becasue it was whole, and so big, and treat it like the noble sea animal that it is, and realize it was going to give me many meals. Day after pick up, no smell at all. Such a firm, turgid, muscular fish. I scale it, altho it really isn't necessary. What's up with that? Maybe little cods have less scales. Adlersmom made me decide I had to just steam some. I'm really not a cod fan, so I didn't think it would be that great...I cut a little less than the last 1/2 off toward the tail, and hacked two steaks off. (my clea=ver needs sharlening, but it was easy). The remaining tail was the size of a decent fish I'd get to steam/ I put the steaks and the tail into my steamer, aon top of most of a bunch of scallions, and some sliced glanagal (I was OUT if ginger, oh cruel fates!), and a drizzle of sesame oil. Steamed for ten minutes. I added a little soy.. Perfect! Lovely chunks of fresh, sweet, juicy fish. tasted a lot like a tautog, IIRC. I just loved it. Of course I ate too much of it, and I still didn't touch the fish-tail...Tomorrow, I'll bring some over to TC's...Maybe to grill, maybe steaks with tomato and oilves (there was a baked cod recipe. Tons o'fish. I never thought I would enjoy cod so much! Wed Jun 17 18:09:58 -0700 2009 4779782 11108 galleygirl 1 4780817 Galleygirl, great idea. I baked my fillets on a bed of onion, celery, chopped garlic, herbs, with a bit of chopped tomato on top, drizzled with olive oil. Stock happens tonight. I like the fish cake idea, too. This is going to be FUN! Wed Jun 17 07:38:51 -0700 2009 4778445 37249 keencook1 1 4781048 Our broiled fillets were really great. We kept it simple with salt, pepper, olive oil and rosemary. Had to keep a close eye as the fillets were slightly uneven, hopefully these skills will improve with practice. We also made stock, which smelled so fantastic. I was careful to follow the instructions in the handout: once it reaches a boil, reduce heat and simmer for 20 minutes. The stock rendered was not cloudy as a result. Can't wait to use it! I picked the bones clean of flesh afterwards and this yielded almost 2 cups of small pieces. I'm thinking a bermuda style spicy chowder. Wed Jun 17 08:47:48 -0700 2009 4778445 228793 bornagainitalian 1 4782706 Fish tacos were absolutely wonderful. First made a fresh salsa with tomato, red onion, garlic, jalapeno and serrano chiles, cilatnro and lime juice. [Lots of lime juice tonight.] Slightly wilted some cabbage with salt, before tossing with some thinly sliced red onion and lime juice. Set aside. Made a simple crema with sour cream and yogurt whisked with another touch of lime. Meanwhile totally unneeded beans are simmering away. Using half of the remaining fillet of cod, created four small fish portions and sauteed in oil while the fresh corn tortillas warmed on the stove. Cut an avocado into wedges and begin to build the tacos. A little crema, fish, cabbage salad and tomatillo sauce [Frontera, I didn't make it] then topped with the avocado. Served the remaining avocado topped with the fresh salsa. This was a glimmer of summer food, and has filled this house with happiness. Wed Jun 17 17:00:08 -0700 2009 4778445 59258 smtucker 2 4807702 Hey. I picked up a nice 1# cod filet at a local seafood market yesterday. Then couldn't decide what to do with it. Fish tacos sound good and what you did is actually healthy :) Do you feel that doing it in the oil allowed you to control the doneness better than on the grill? Fri Jun 26 05:26:54 -0700 2009 4782706 131001 c oliver 3 4807811 I admit to loving that bit of oil-crunch you get from the indoor sautee cooking method. Cod falls apart on the grill, in my experience, but that may be because I portion before cooking. I just recently bought a grill basket too reduce my fear of fish-through-grates. It is a phobia and I am in treatment. Now swordfish tacos from the grill-- that sounds delicious. Marinated in a little lime juice and chopped cilantro before being seared on the grill. If you use the grill, grilling the avocados would be a nice flavor enhancer too, I think. [Have I missed an email?] Fri Jun 26 06:11:40 -0700 2009 4807702 59258 smtucker 4 4810418 This was pefect!!! And so easy to control. And, of course, having the freshest cod sure helped. I loved doing it in the oil. Made it even easier and, yes, a teensy bit of crunch :) And plenty left for a lunch today. Thanks as usual, smt. Sat Jun 27 05:13:50 -0700 2009 4807811 131001 c oliver 1 4783042 I was also somewhat skeptical, because cod is not my favorite fish by a long shot, but I figured I shoudl go into this with an open mind, so after filleting (which went reasonably well, for my first time) I just seasoned a few pieces liberally with salt and pepper, dredged them lightly in flour, and sauteed them with plenty of good olive oil and a few thyme sprigs. And I have to say it was pretty damn good. Cod still has a chewiness than I can't love, but I also got a creaminess that was totally unexpected, and sweet as can be. With some hakurei turnips and leek braised in butter, it made a very satisfying late spring meal. The mention of fish tacos has me kind of intrigued, and considering some deep frying later this week, perhaps. Finally, I feel badly even mentioning this, but I'm not sure where the "Community Sustainable Seafood" moniker came from... isn't the program called a Community Supported Fishery (CSF)? Not trying to be picky but it seems like we should get the name right so that folks can learn what it's called and this concept can build momentum and grow... Wed Jun 17 19:15:58 -0700 2009 4778445 21490 celeriac 2 4783068 Fish tacos are wonderful when the fish is broiled or sauteed. Deep frying isn't required based on my fish taco quest in South California several years ago. Wed Jun 17 19:26:43 -0700 2009 4783042 59258 smtucker 1 4783133 If you're still looking for different preparations in a few days, miso cod can also a great way to highlight cod, as long as you stick with a rendition that goes light (and non-sweet) on the sauce. I let cod steaks marinate a little bit in the miso mixture, but then keep the sauce quite minimal at cooking time, thinning it with mirin and sake and serving it in a shallow bowl with some sauce at the bottom, with grated daikon and a few daikon sprouts. Wed Jun 17 19:50:26 -0700 2009 4778445 49653 another_adam 1 4783829 I'm sharing a half share and this time I got the front half of the cod. My half weighed 2.8 lbs before trimming. I cut four very thick steaks, seasoned them, dusted with flour, sauteed in olive oil/butter on both sides, then added capers and lemon juice and steamed until done. The flesh was amazingly tender and rubbery, sweet and delicate tasting. Wish I had just steamed it. Bones are for the most part large and not difficult to extract. Made a broth with the head and trimmings, onion, celery, thyme, parsley, bay leaf, s & p, splash of white wine. Cooked it too long so it got cloudy (hadn't seen the warning on the "Don't Throw that Out!" page) but there was quite a lot of meat in the head, and I'll make this into fish soup/chowder. Six generous servings from one half fish. Thu Jun 18 06:42:27 -0700 2009 4778445 120073 cassis 2 4783970 I saw a demo at Whole Foods where the chef just sauteed some fillets (I'm sure steaks would work) in EVOO and S&P, then just poured a lemon vinaigrette over it. I think sauteeing or steaming, but not both... Thu Jun 18 07:33:29 -0700 2009 4783829 11108 galleygirl 3 4784063 I just meant that after browning both sides, I put the lid on to "steam" and cook through. Thu Jun 18 07:59:54 -0700 2009 4783970 120073 cassis 1 4784298 In March 2009 the Cookbook of the Month was "Fish Without a Doubt" by Rick Moonen and Roy Finamore. We cooked a huge variety of seafood recipes. Here's a link to the reporting thread which may give you some additional inspiration. http://chowhound.chow.com/topics/600185 Thu Jun 18 08:58:12 -0700 2009 4778445 75332 Gio 2 4784418 Gio, would you reccomend this book? Thu Jun 18 09:31:15 -0700 2009 4784298 158016 cassoulady 3 4784506 Absolutely, I would definitely recommend the book, cassoulady. The authors have compiled a variety of seafood recipes for every cooking process and they are delicious. Some of the recipes require planning as to what to do first since they include pan sauces and side dishes with most of the fish recipes but none of it is very time consuming as you will see. . I made a bunch of different recipes and have revisited some them since then. We loved everything we made, as I recall. If you have some time read through the following thread to see some of the Baking & Roasting, Searing, Sautéing, and Frying reports to see how others felt about what they made:. http://chowhound.chow.com/topics/600170 Thu Jun 18 09:50:20 -0700 2009 4784418 75332 Gio 3 4784779 Just be careful when planning your time when cooking from Fish Without a Doubt. A recipe will have something like "Mustard Butter Sauce" page x which you glance at and think, oh, okay 10 minutes. But the Mustard Butter Sauce refers to another base sauce which takes another 20 minutes. I was caught by this twice [can you tell?] Thu Jun 18 11:00:42 -0700 2009 4784418 59258 smtucker 4 4784953 thanks! I think i am due for a new book and have been wondering what to get. Thu Jun 18 11:51:11 -0700 2009 4784779 158016 cassoulady 1 4787363 I shared this with galleygirl already, but it's one of my favorite ways to prepare firm-fleshed fish. Let me know if you try it and what you think .... Fish soup with ginger 2 lbs firm-fleshed fish 1/2 tsp salt 1 clove garlic, minced 1 bunch scallions, sliced 2 Tbsp ginger root, minced 2 Tbsp peanut oil 1 tsp sesame oil 1 tsp crushed red pepper 2 cups water 2 bottles clam broth (or fish stock) 2 Tbsp cilantro, chopped 1 can (16 oz) peeled ground tomatoes rind of 1 orange Toss the fish with salt, garlic, scallions, ginger, oils and red pepper. Cover and refrigerate 30 minutes or as long as several hours. In a flameproof casserole heat the water, broth, cilantro, tomatoes and orange zest. Bring to a boil and simmer gently 8 - 10 mins. Remove from heat until ready to use. When ready to serve, bring tomato broth to a boil, add fish and return to a boil. Lower the heat, cover the pan and let fish cook gently for 5 mins. Stir to break up fish a bit and adjust seasonings. Serve over white rice or on its own. ** I usually amp it up with more of the garlic, ginger, red pepper. You can prepare everything in advance and whip up when you are ready to eat. Better the next day. Fri Jun 19 08:44:57 -0700 2009 4778445 10232 yumyum 2 4787719 Could you clarify the amount of broth? Since I am allergic to clams, I have no idea how many ounces/cups is in a bottle of clam juice. Obviously, I will be substituting fish stock. But this looks really delicious. Fri Jun 19 10:22:25 -0700 2009 4787363 59258 smtucker 3 4789090 8 ounces.... Fri Jun 19 19:28:38 -0700 2009 4787719 11108 galleygirl 2 4840980 This is definitely a WEINER!!!! I made it with the added garlic, ginger and red pepper, as directed. I also realized I had a copy in my "recipe scrapbook" from a Sheryl Julian column for the Globe, about 15 years ago; of course, I'd never made it...She suggests adding steamed, sliced potatoes to it, in lieu of rice, which I think would be pretty good. I felt it needed a slurp of wine (which I'll add when I reheat), or maybe a hit of vinegar of some kind, something acidic, and could use a little more veggie matter, but I LOVE it! Wed Jul 08 15:12:30 -0700 2009 4787363 11108 galleygirl 3 4843552 Oh yay! This made my day. Thu Jul 09 11:30:57 -0700 2009 4840980 10232 yumyum 1 4803437 Fish Curry I chose this recipe after hours of web searching. I wanted a curry that didn't include coconut milk, preferring something with tomato. I modified the curry a bit to suit our tastes and the ingredients on hand. [Our Indian chile powder is really hot.] We really enjoyed this. Delicious and easy to make. This week's fish was cod, but this would work with any fish I think. 1 pound fish, cut into slices [or chunks, cause that is what happened] 1 tsp salt 1/2 tsp chili powder 1 tsp ground turmeric powder 2 cups onion, sliced 1 tbsp black mustard seeds 1/2 tsp chili powder 1 tsp tumeric 1 tablespoon grated ginger 1 cup tomato, crushed and sauce 2 cups fish stock or water handful curry leaves [subbed daun paladan cause I have lots] 1/4 teaspoon garam masala 1/2 lemon Directions:  1. Combine the salt, chili powder and turmeric powder [ingredients 2-4] and cover the fish with the powder. Allow to marinate for an hour. 2. Add some peanut oil [tablespoon or two] to a pan and heat up over medium heat. Quickly cook the fish in batches. Remove to a towel and set aside. 3. Add the mustard seeds to the remaining oil and cook until they stop crackling/popping. 4. Add the onions, chili powder and turmeric and cook until the onions are softened. 5. Add the ginger and cook for a minute. 6. Add the tomato and cook for a minute. 7. Add the fish stock/water and bring to a boil. Add the curry leaves. Reduce the heat and simmer for about 20 minutes. 8. During the final two minutes [the rice is almost done] add the garam masala and stir. To plate, place rice on plate topped with fish. Pour over the sauce. Spritz each serving with a wedge of lemon. Wed Jun 24 17:12:55 -0700 2009 4778445 59258 smtucker 1 4812485 We got 2 large cods yesterday so I finally had a chance to fillet a fish. What a trauma working up the courage. I'll not win any prizes for the job I did but I did get two sizable pretty decent fillets from one fish which I'll cook tonight. The other cod was roasted a la a recipe by James Patterson from his "Fish and Shellfish" cookbook: LLabarrow Al Forn, pg. 15. The bottom of an oval baking dish big enough to hold the fish is smeared with EVOO and set aside...oven is preheated to 400F. Several baking potatoes are peeled and sliced in rounds then layered in the baking dish. Each layer is sprinkled with minced garlic, chopped thyme leaves, S & P, and olive oil. I had three layers. This is put into the oven to to get a head start on the fish.....bake for 20 minutes. Peterson does not take the head off a whole fish but I had to so it would fit into the dish. Rinse the fish and blot dry, season all over with EVOO and S & P. Put the fish on top of the potatoes, strew chopped tomatoes and pitted brine-cured olives all around and lightly season. Bake for 15 minutes per inch. Ours took about 35 minutes. Really, really delicious. It seems like a lot of work but it was very easy to put together and produced a dish full of flavor. Of course, having a fresh fish had everything to do with it. I think I have enough left over to make tacos on Monday. In the freezer now are the trimmings and head from the 1st fish and the head of the 2nd waiting to be made into stock. Sun Jun 28 06:54:51 -0700 2009 4778445 75332 Gio 2 4812689 That sounds really lovely. To start with, I am impressed that you have a pan big enough to hold an entire cod even if it is headless and secondly, I am impressed that you can eat a whole cod in one sitting. Or will you be reheating for leftovers? If so, please let us know how that works out for you. Sun Jun 28 08:31:53 -0700 2009 4812485 59258 smtucker 3 4812730 OMGoodness SM,,,, we did not eat the whole thing in one sitting... more than 3/4 of that fish is left. I didn't have to make side dishes, obviously. I haven't decided what I'm going to do with the rest but there's all kinds of recipes I can think of, from codfish cakes to tacos to pasta.. We love seafood and this is perfect for us. Sun Jun 28 08:51:16 -0700 2009 4812689 75332 Gio 1 4812758 I don't prefer whole although it does retain good flavor, just not a favorite of mine. fillets in nice size pieces with a simple s/p. Not need for sauce on this fresh fish. Don't ruin it. I love a tomato caper sauce but not with something this fresh. To me just a simple lemon butter sauce with a few fresh herbs, s/p. Simple and clean. If you want to do it whole I do in foil first and then move to the coals at the end, but can be hard being large and very tender. I like the flavor but hate bones. I like pieces rather than the whole fish. Not sure why, just not a fan usually. The rest fish chowder or I would make fish tacos or quesadillas or a fish aka "lobster" roll. Fresh fish is too good to waste with lots of sauce. Just grill outside or in with a little olive oil and perfect every time, great leftovers. Sun Jun 28 09:01:12 -0700 2009 4778445 232829 kchurchill5 1 4816744 This week's pick up at Morse School included 2lb, 4 oz of whiting or 7 small fish, and 3 yellowtail flounder that weighed a total of 2 lb, 9 oz. None of the fish was cleaned, so I gutted the whiting which was very easy. [My family thinks that I watch too much Iron Chef since I actually considered serving the liver.] For tonight's dinner, we decided on the whiting, a fish I have never had before. Stopped at the Reliable Market on the way back from pickup and found some Ponzu Soy Sauce. And so a dinner idea was born. I modified a preparation I saw on CREATE's Simply Ming. Mince some garlic and ginger, and julienne some jalapenos. Make the Ponzu-Soy Vinaigrette and set aside. Dust the whole fish in rice flour and then cook in oil. I only made 1/3 of the vinaigrette and reduced the amount of oil. Meanwhile, heat some oil and sautee the ginger, garlic and peppers. When the ginger is sizzling, add some of the vinaigrette. Pour the sauce over the fish to serve. Garnish with more peppers and cilantro. Though I poured just a little sauce over the cooked fish, I chose to bring it to the table so that we could add a little at the table as needed. There is lots left over. Served with Indonsian Jasmine Rice and stir fried cabbage. http://www.ming.com/simplyming/recipes/408_Ponzu-Soy_Vinaigrette-guest.html Whiting is a very delicate flavor and the flesh was moist and flakey. This preparation was a great use of this fish and I would make this again. I have never used Ponzu before and it maybe my new favorite condiment. The leftover vinaigrette would make a fabulous marinade for flank steak I think. Mon Jun 29 19:34:06 -0700 2009 4778445 59258 smtucker 2 4817748 I never did a whole whiting but caught 10 the other day at the beach. I love them. I cleaned them, skinned and had fillets. I have a similar sauce with soy, ginger and roasted red peppers and some hot spicy peppers and some fresh lime. I wrap them in foil and bake on the grill. Easy and delish. I have 6 bags in the freezer, so I am sure I will try a few different ones. Potato crusted is a favorite of mine which I love to serve over mashed peas and potatoes with a side of a grilled tomato stack. Tue Jun 30 08:07:00 -0700 2009 4816744 232829 kchurchill5 2 4819196 Just an FYI, those of us at the JP pick-up had our filleting demo today. The fisherman said that they don't gut the whiting or flounder cu they're too small, but you should do them right away, cuz the stomach contents is very acid-y, and can eat thru the skin... A reporter from NPR was on hand today to record sound and content for a report sometime this week, either on Morning Edition, or All Things Considered. You'll be able to tell it's us by the baby crying in the background! Tue Jun 30 14:55:13 -0700 2009 4816744 11108 galleygirl 3 4819217 Interesting, 5 of my friends are commercial fisherman and never mentioned it. One owned a fish market. But I go out fishing for the day, keep anything on ice and then clean as soon as we get back. There are many fish not just flounder or whiting. Besides on commercial boats they can sit all night and sometimes longer before being filleted. Curious why would their stomach acids be any different they other fish they eat primary the same things as grouper and many other native fish. Tue Jun 30 15:02:55 -0700 2009 4819196 232829 kchurchill5 4 4819428 I think he mainly meant the whiting, which are very small and tender. Tue Jun 30 16:12:50 -0700 2009 4819217 11108 galleygirl 3 4821375 Anyone know just how quickly they will go bad? I picked my flounder/whiting up yesterday at Harvard Sq, but wasn't able to get to them last night to clean. Think I'll be okay this evening, or may they already be going? Wed Jul 01 10:02:48 -0700 2009 4819196 218451 chevrelove 4 4821409 Have they been on ice or in the fridge. Also were they fresh or previously frozen. 1 day shouldn't be a problem but no later than today or today. I have never heard of the stomach acid causing a problem and have been eating whiting for 30 years. But I may be wrong, just never heard of any problem with them. But I do clean that day or the next and keep them very cold on ice since the time they were caught. That is the key. Wed Jul 01 10:09:05 -0700 2009 4821375 232829 kchurchill5 5 4821583 Thanks for the advice, K. They've been in my fridge for <24 hours, so I'm cautiously optimistic. With the CSF, they are fresh-caught and kept on ice till pick-up, which was yesterday afternoon. I'll report back if they did not survive, hopefully to serve as a warning to those picking up their shares late in the week! Wed Jul 01 10:57:25 -0700 2009 4821409 218451 chevrelove 6 4822882 Well, when I opened the bag I had a bit of a dilemma. A few of the whiting's innards had popped out, and since there was more than I could even eat, I decided to just pitch those. There were still 6 or so that I cut up and will be tomorrow's dinner. The flounder really was a pain, I couldn't even think about skinning the fillets. Those went straight into the freezer since they won't be eaten in the next day or so. Wed Jul 01 17:58:55 -0700 2009 4821583 218451 chevrelove 7 4822888 Flounder is not easy to fillet. Trust me. Did many. Wed Jul 01 18:02:10 -0700 2009 4822882 232829 kchurchill5 5 4821613 This thread is about a sustainable fish share currently operating in Eastern Massachusetts. We are purchasing fish directly from fisherman based out of Gloucester. We receive our fish within 24-hours of the catch. It is packed on ice on the boat and delivered to us very cold. The fresh fish that we are buying has never been frozen and until we put it in the back of our cars, treated correctly. At least one member of this share received fish that hadn't been cleaned, a cod, and the acid from the innards made the flesh of the fish deteriorate. Our fisherman are recommending that when we receive this fish and it hasn't been cleaned due to the smallness of the whole fish, that we clean it quickly to prevent a change in the taste and texture of the fish. Wed Jul 01 11:04:48 -0700 2009 4821409 59258 smtucker 6 4821664 Agreed always better to be cleaned immediately, but worse case scenario, it should be fine I would think. Especially on ice I do clean right away but hey, we all get busy. Smell them and if they smell fresh which I am sure they will, they will be great. I cook whiting all the time and love it. And so many good ways to cook it. It is a simple cheap fish but still very sweet and great. I still love my grouper and flounder more but nothing wrong with whiting trust me. I think you will enjoy it. Wed Jul 01 11:18:16 -0700 2009 4821613 232829 kchurchill5 4 4821597 chevre, I picked up my share on Monday and filleted the flounder on Tuesday. 24-hour delay and they were just fine. I had the flounder in the coldest part of the fridge inside tupperware with a paper towel lining, just so you know my storage technique. [The cod lasted four days this way!] It will be fine. Eat and enjoy. Wed Jul 01 10:59:38 -0700 2009 4821375 59258 smtucker 5 4822345 Thanks for sharing your experience, that's reassuring! Wed Jul 01 14:34:03 -0700 2009 4821597 218451 chevrelove 5 4822981 Yes SMT... we pick up our share at Appelton Farms in Ipswich MA on Friday this week. I can't wait. Already have a very simple recipe planned for the whiting which I have never cooked before but know exactly what I'll be doing. However I'm a little surprised that everyone is getting the same fish each day..... just wondering. Wed Jul 01 18:37:10 -0700 2009 4821597 75332 Gio 6 4823001 Gio, what is your recipe. Wed Jul 01 18:45:12 -0700 2009 4822981 232829 kchurchill5 7 4823019 It's just a very simple fry as if I were in the woods on a camping trip... with a cast iron skillet.... with horses....something I remember vividly with my riding instructor and a bunch of riding mates. Gosh I miss those days. Wed Jul 01 18:50:58 -0700 2009 4823001 75332 Gio 8 4823035 Nice, a little lemon, capers and butter, is great with that fish, but just pan fried it great on it's own. Believe me I love whiting anyways. It is funny I love grouper, flounder, Mahi, Snook lots of fish, but I grew up in MI on inland lakes with Bass and Perch so I love a simple pan fried fish on a open bonfire. Nothing better. Wed Jul 01 18:55:41 -0700 2009 4823019 232829 kchurchill5 6 4824636 Web site has been updated. Today's shares are all flounder, different varieties, but flounder none-the-less. Thu Jul 02 10:16:06 -0700 2009 4822981 59258 smtucker 7 4824743 OH...Thanks! I was at the site earlier this morning and saw that we are now having fish gutting demos. My husband is picking up so I hope he stays around to see what to do with the flounders. I read that you have to cut off the belly...?!? along with the fins. But the Rick Moonen and James Peterson books both have good illustrations on how to clean a flounder. Thu Jul 02 10:44:08 -0700 2009 4824636 75332 Gio 8 4825080 I found this series of photos very useful for the flounder filleting process. It is a totally different approach than last week's cod. http://saltfishing.about.com/od/flounderhalibut/ss/aa041106b.htm Thu Jul 02 12:34:48 -0700 2009 4824743 59258 smtucker 9 4825890 Many thanks for that link SMT. The photos and captions will be very helpful. You really are a font of knowledge for this fish expreience. Thu Jul 02 17:35:35 -0700 2009 4825080 75332 Gio 2 4820583 I see you picked up your Ponzu at Reliable Market. Does anyone know if they would have it at Formaggio's or Fresh Pond Whole Foods? I'm intrigued and have to find some, but cycled to work today so can't travel that far. Wed Jul 01 06:09:23 -0700 2009 4816744 18697 Snowflake 3 4820685 Snowflake, Some pretty big national brands [Kikomann, Marukan, etc] make a ponzu soy sauce, so I suspect the Whole Foods is a pretty good bet. If for some reason, they don't carry it, I just found this on the Whole Foods web site: For the Ponzu Sauce (citrus vinegar sauce) 1 cup soy sauce 1 cup red wine vinegar Juice of 2 lemons Juice of 2 oranges 2 cups water, to taste This was included in a guest chef recipe on their site for a ceviche which looks terrific. 20/20 hindsight, I would have done something like this for the flounder. The whiting was so good cooked whole, I wouldn't change that a bit. http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=2265 Wed Jul 01 06:51:20 -0700 2009 4820583 59258 smtucker 4 4820696 Thanks for finding the recipe; that is what I was originally looking for but the ones I was coming across involved all sorts of steps and ingredients I'm not yet familiar with. The recipe you have is great and I have everything on hand. Wed Jul 01 06:56:13 -0700 2009 4820685 18697 Snowflake 2 4821701 SMT- did you teach yourslef how to gut and clean the fish? Wed Jul 01 11:27:31 -0700 2009 4816744 158016 cassoulady 3 4821731 Yup. I watched videos on YouTube over and over. My family laughed as they walked by hearing accents from all over the world, but it was enough to get started. They loved the video with some guy on a glacier telling me to make sure I had a strong glass of vodka nearby to cut the chill. And, this will sound silly, I have really watched the old Japanese iron chef shows, and they clean fish all the time. To be honest, my first cod was not perfect. There was more fish left on the bones than I would have preferred, but I poached the bigger chunks to make some cod cakes and the cages have just turned into the best stock I have ever had. There is something inherently satisfying to this process. You start with a big, slippery thing that was alive just hours ago, and turn it into consumable pieces. Oh, and I got a really good knife. Wed Jul 01 11:37:27 -0700 2009 4821701 59258 smtucker 4 4821744 I am very excited to try this, hoping to sign up for the seafood share as they add more pick up locations. Wed Jul 01 11:40:51 -0700 2009 4821731 158016 cassoulady 1 4819655 Tonight is was time to eat the flounder since I have read that they have no staying power. Filleting these suckers was quite time consuming, and the resulting fillets were petite. Three flounder was not enough to feed three adults, so I pulled some shrimp for the DH out of the freezer. Marinated in a mix of soy sauce, lime juice and a little olive oil. The tiny flounder fillets were almost cooked by the lime juice quickly so I pulled them out of the marinade while the other items finished cooking. Quick sautee, less than two minutes and they were done. This was a lot of work for little payoff, but the flesh was sweet and delicious. If it had just been the "real" adults, I would have done a Mexican ceviche, but for the group assembled, this preparation was the right choice. Tue Jun 30 17:40:42 -0700 2009 4778445 59258 smtucker 2 4819679 Flounder are a PIA to filet. I do it all the time and swear I will never do it again but it is just me so I have to. They are great in cerviche I get a decent size and usually 1 - 1 1/2 filets is enough for one person so 3 fish for 3 would be right for me. I love flounder but the filleting is hard, I'm pretty good now. I've easily done over a 100 so it does get easier, not as easy as whiting or trout or grouper. Tue Jun 30 17:50:00 -0700 2009 4819655 232829 kchurchill5 3 4820450 I agree re filleting the flounder, but the flesh is so sweet. I just sauteed the floured fillets simply in butter and served with lemon and parsley. Right now, I am trying to figure out what to do with all the whiting (now cleaned) sitting in the fridge. I didn't fillet them, but did remove heads and guts. Is filleting better? Thanks for any suggestions. I am looking at the soy-ponzu recipe posted earlier. Wed Jul 01 04:59:39 -0700 2009 4819679 37249 keencook1 4 4820527 At our filleting demo, that was what the fisherman suggested we do. He didn't even show us how to fillet them, just removed he heads and guts, suggested we pan fry or saute them, or bread and fry like smelts.. He said the flesh is amazingly sweet. Wed Jul 01 05:45:00 -0700 2009 4820450 11108 galleygirl 5 4820766 That sounds like a plan (the bread and fry bit). I'll let you know how they turn out. I'd guess I have about 8-10 of the critters, which should make for a good feed. Thanks. Wed Jul 01 07:22:50 -0700 2009 4820527 37249 keencook1 5 4820817 The fish is sweet. Hold the tail end and run your knife a sharp one under the flesh on top of the skin (skin side down on a cutting board). Then there is a small spine of bones which you can feel with your fingers. Usually a small V cut will get ride of that easily. Just feel with your fingers. A small pair of needle nose plyers is a great way to get some larger bones out easily rather than cutting the fish too. My favorite way with whiting is either just pan fried with a fresh tarter or remoulade sauce. They hold up very well. Or baked with a little white wine and lemon. I really like a more simpler approach when I can. Also, cutting into large pieces make an excellent fish stew with tomatoes, mussels, onions, fennel, sherry, the whiting, shrimp, etc.... Also fried or just pan sauteed with some capers, lemon juice, s/p, then put on a hearty Italian roll, fennell, sliced tomato, fresh spinach and red onion is a great sandwich. I poached it in some white wine and lemon and then served it over a bed of roasted bok choy, just posted the recipe with a light lemon and miran vinaigrette. A light approach but still very good. Baking it topped with fresh lemon and tomato slices a little white wine, basil and butter in the bottom of the casserole, topped with parm bread crumbs and just baked easily. Now. Last one. Parchment pouches, my all time favorite. Make some already done pasta or rice and put some in the bottom of a large parchment paper circle. Then top with the fish, lemon, dill, s/p a little olive oil, your favorite veggies. I like onion, zucchini, carrots, summer squash and mushrooms. Top with some fresh parsley, more s/p and white wine, just 1/4 cup and butter. Seal the pouch, put on a cookie sheet and bake at 425 for about 20 minutes maybe 30. They puff up perfectly, seafood is done, noodles soaked up the wine and veggie tender. Serve the pouch on the plate with a large slice of toasted bread. Perfect every time. Wed Jul 01 07:37:12 -0700 2009 4820527 232829 kchurchill5 4 4826380 My father often bought whole flounder when I was a kid. Mom just floured and panfried them and I remember being surprised that I liked the fried skin on the dark side of the flounder. The fish came off the bone easily once cooked, so dividing a large one was easy. With it we always had just-made potato salad - the potatoes were still warm but the chopped onion cold and crisp. There was a wonderful contrast of warm and cold, tender and crunchy. Thu Jul 02 20:50:41 -0700 2009 4820450 159317 greygarious 1 4823772 why, why, why did I try to filet whiting? I know, because I had gotten a new filet knife for the CAFC that I had been wanting to test out. I cooked last weeks cod whole, so I was determined to use that knife. I tried on a few of them and ended up making ceviche with the little bits I was able to free from the skin and bone. The others I decided to pan fry. They turned out so good! I didn't scale or do anything after gutting them. Once they are cooked I just picked them up by the tail and all the meat just fell from the bones. After looking at the bones I realized why trying to filet them was so difficult. I might give my filet knife an early retirement. Thu Jul 02 05:42:50 -0700 2009 4778445 18697 Snowflake 1 4828799 We got 2 lovely sand dabs yesterday at Appleton Farm. DH watched the demo, came home and filleted them with no trouble at all. For dinner it was a quick pan fry with sea salt and freshly ground Tellycherry pepper in EVOO and a little bitter to baste. Served with lemon quarters and fresh peas and rice... a Venetian recipe, Risi e Bisi. The fish was absolutely delicious. Sweet, fresh as can be and such a delight to savor. We're loving this! http://italianfood.about.com/od/vegetarianrisotti/r/blr0796.htm Sat Jul 04 04:51:31 -0700 2009 4778445 75332 Gio 2 4828966 These flounder must have been substantially bigger than the ones we received earlier in the week. Were they about 2-3 lbs a piece then? [And I assume you are basting in butter, not bitters.] This fish share has been good. Yesterday I ate the leftover cooked whiting. Removed the flesh from the bones, chopped some scallions and portioned out some of the jasmine rice. Made a quick stir fry ala Cradle with the sweet Indonesian Soy Sauce and leftover ponzu sauce. Somehow no fish is going to waste and we aren't feeling burdened either. Sat Jul 04 07:00:02 -0700 2009 4828799 59258 smtucker 3 4829080 Oh dear.... And I did a Spellcheck too. So much for that. I'm such a terrible typer...er....ist. Yes. It Was butter I basted with and not the least bit bitter. The fish were about 2-ish lbs each but the fillets were small. Good things come in small packages, and all that. I love that Ponzu sauce...keeping it in mind for future renditions. Sat Jul 04 07:59:16 -0700 2009 4828966 75332 Gio 1 4829054 I chose the cod again, for this week's pick-up, because one of the women in our group said she had done ceviche with it last week. i didn't even THINK of ceviche with cod, but why not, it couldn't get any fresher? My ragged fillets were perfect for cutting into cubes for ceviche. I used a whole fillet, 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. I used the head and collar to make "Buri Daikon", a Japanese dish that actually calls for yellowtail heads, and daikon radish. i did it with the cod and potatoes; hey substitution is the mother of fusion, right? Anyhow, this is the second time I've made this recipe for my favorite Kyoto dish, and the times given yield a WAYYYY overcooked fish, so there may be some translation issues. I'll make it again, but follow my own instincts more... http://kyotofoodie.com/buri-zanmai-buri-daikon-fatty-yellowtail-head-simmered-with-daikon-radish/ Sat Jul 04 07:41:52 -0700 2009 4778445 11108 galleygirl 1 4859220 I take back anything else I said. Cut this fresh cod into steaks, put a few scallions under it. Cover with chopped scallion and sliced ginger, a little sesame oil, a pinch of soy sauce. Steam 10 minutes. Heat a tablespoon of oil with some chilis, or chili oil til it smokes. Pour over the steamed fish. Add a pinch more soy sauce. It just doesn't get any better...I'm not kidding here, folks...Plus, I did it over a bed of baby bok choy I steamed under the fish..I hafta go eat some more... Tue Jul 14 18:28:14 -0700 2009 4778445 11108 galleygirl 1 4873957 This week I cooked the cod whole again, using a recipe from a gift book, "The Heritage of Southern Cooking" by Camille Glenn. It was a very easy prep and a really delicious way to serve this wonderfully fresh fish. First I seasoned the inside and out with a Charmoula recipe from Ana Sortun's COTM (instead of just S & P the recipe called for), then finely chopped celery and shallots. These were mixed with S & P plus chopped fresh parsley, tarragon and marjoram. then stuffed into the cleaned, oiled fish. I left the head on this time. Into a large buttered roasting pan it went then into a 350F pre-heated oven for 35 minutes. Lord, it was so savory !! A chopotle mayo and concocted salad composed of fresh from the farm sliced radishes, cucumbers, red onion, iceberg lettuce ( It Does have its place every now and again...). I cubed 2 Yukon gold potatoes, steamed them then drizzled them with red wine vinegar and tossed them into the mix. A simple red wine vinaigrette was the dressing. A surprisingly light and but not surprisingly delicious Sunday night summer dinner.... Mon Jul 20 09:21:49 -0700 2009 4778445 75332 Gio 2 4874214 That does sound fabulous! No word yet on the "catch of the day" for us Monday folks. Having people to dinner and they want some fish. Will have to think quickly on my feet after pickup. Mon Jul 20 10:38:40 -0700 2009 4873957 59258 smtucker 3 4874765 Oh gosh. You must pick up late in the day. Last week the Marblehead people got Pollack!!! Mon Jul 20 13:00:33 -0700 2009 4874214 75332 Gio 4 4875637 Monday pick-ups start at 4. So far we have had cod, cod, cod, more cod every week except the time it was a combination of yellowtails and whiting. Thank goodness there are so many ways to cook cod! Mon Jul 20 17:32:20 -0700 2009 4874765 177209 PinchOfSalt 5 4875889 I'm starting to consider it the "tofu of the sea"...In fact, I'm considering using it to make the Fuschia Dunlop Ma Po Tofu recipe... Mon Jul 20 19:10:12 -0700 2009 4875637 11108 galleygirl 6 4875965 "tofu of the sea", OMG that is hysterical! Now I have that silly song from the Ariel movie the kid watched endlessly when younger, stuck in my head. Mon Jul 20 19:34:30 -0700 2009 4875889 59258 smtucker 5 4875952 And this week, cod! So, with little time to spare before my guests arrived from Philly, I stopped at the Central Square market to pick up some leeks, carrots, fingerling potatoes and parsley, swooped down to the School packing the fish up to take home. Tonight's menu included a cauliflower soup with andouille sausage for a starter (made yesterday), then cod en papillote with fingerling potatoes and steamed zucchini. For the fish dish, I cut matchsticks of the the leeks and carrots, dressed with a bit of salt, and left them to drain. Then I minced some garlic, thyme and parsley; zested one lemon. Butter was softening on the counter, to which I added half the garlic, thyme, some salt, a bit of the zest and groundpepper. I then made a gremolata of parsley, garlic and zest. Meanwhile, the fish was being filleted across the room. Cut four squares of parchment paper, about 12 x 12, and created a base with the carrots/leek mixture. I lay the 4 oz fish pieces down over the vegetables, and smeared with the butter mixture. When I had crimped the paper enough to hold moisture, I added a tablespoon of vermouth to each package. The packages sat waiting for our guests to arrive. Ten minutes in the oven, and they were done. Cut open the package and add the gremolata; serve with a wedge of lemon. To me this was a bit bland, but perfect for these particular guests and their palettes. Sometimes I forget this simple way to prepare fish, but it is certainly an easy to way to have dinner ready-to-go so one can enjoy your guests when they arrive. Mon Jul 20 19:32:08 -0700 2009 4875637 59258 smtucker 1 4910996 FWIW, PBS is currently running a pledge drive program commemorating Julia Child. It features a black&white show (so must be early 1960's) on bouillabaise. She's cutting up a big fish head and frames, demonstrating and explaining how to prep and include a variety of small fish and an eel. This is the sort of variety, not readily available these days, that I envisioned when the CSF was launched. Sun Aug 02 12:15:32 -0700 2009 4778445 159317 greygarious 1 4915920 Picked up our 7th King Cod on last Saturday and for dinner baked it whole since that seems to be the easiest thing for us to do. It was cleaned and gutted very well, so all we had to do was rinse it and marinate it for a few minutes with: about 1 cup of mixed chopped parsley & cilantro, fresh lemon juice, sea salt & freshly ground Tellicherry pepper together with EVOO. This was rubbed all over the outside then packed inside the fish. Baked in a preheated 425F oven for about 35 minutes it was moist, succulent and absolutely delicious. This was served with grilled local radicchio and corn on the cob. The following night we made a fish salad from the leftovers using a recipe from Rick Bayless' Mexican Everyday cookbook. It's really a seafood salad mixture for tacos and consists of: shrimp or any firm fish fillets, 1/4 c fresh lime juice, a small white onion finely chopped, radishes thinly sliced, a fresh habenero stemmed and finely chopped, 2 large ripe tomatoes chopped, 1/2 cup chopped cilantro. All of this is mixed together, tasted for seasoning and salt added if necessary. I served this on naan (a South Asian flat bread) along with roasted eggplant. After picking up the fish on Sat. we stopped at Connors Farm in Danvers to get all the fresh vegetables to use for the week-end meals. We had bought Asian eggplants from Tendercrop a few days earlier. What a luxurious pleasure it is to have such fabulous food locally fished and farmed to put on the table. Tue Aug 04 07:27:36 -0700 2009 4778445 75332 Gio 1 4918824 I was given an option between Flounder or Cod and ran off with some nice fresh Flounder. I cleaned them last night, but will cook them up whole today. Has anyone else cooked them whole? What was your method? I'm thinking score them a couple times and sautee. i'll have a little parsely butter sauce on the side. Wed Aug 05 05:46:21 -0700 2009 4778445 18697 Snowflake 2 4918993 We got, like 6 or 7 flounder; great! I quickly grilled one last night with some EVOO, cuz we were rushed. I like your idea of scoring ands auteeing, I'm also thinking of sauteeing in panko, or steaming in black bean sauce.Also considering baking in wine, butter, herbs...The thought of turning on the oven is a little overwhelming, tho! Wed Aug 05 06:54:07 -0700 2009 4918824 11108 galleygirl 2 4919486 Fried flounder was a favorite of my dad's. Mom just floured it and gently pan-fried it - the crispy skin is delicious! With it, I always make what she did, which is homemade potato salad, with the potatoes still warm, mixed with mayo, vinegar, seasonings, and still-cold chopped/sliced onion. There's something wonderful about the combination of the warm and soft potato with the cold, crisp onion and the delicate flesh and crisp skin of the fish. Wed Aug 05 09:31:45 -0700 2009 4918824 159317 greygarious 3 4920577 So you do the whole fish, and not fillets? Wed Aug 05 13:56:55 -0700 2009 4919486 11108 galleygirl 4 4920642 Yes, the whole fish. Wed Aug 05 14:15:31 -0700 2009 4920577 159317 greygarious 5 4922166 Yep, I did one last night. I picked one too large for my pan, so it was a bit of a mess, but very tasty! Next time, I'll cut the head off, so it'll fit and be more manageable. It's amazing how easily fish flakes off the flounder bones; and they taste so much better than fillets whole.. I'll do the potato salad next time...Kind of like my mother always made salmon croquettes with mashed potatoes....Mmmmmm Thu Aug 06 06:45:43 -0700 2009 4920642 11108 galleygirl 1 4919056 I wish the SO had selected the flounder yesterday. I do find it easier to fillet than the cod (albeit a significantly smaller result) Just an FYI, and not to alarm anyone, our whole cod had little round worms. Apparently these are common and not harmful. They can be spotted easily using a light then plucked out. They are killed during cooking, but I have seen different recommendations for time and temp, so do your best to pull them out. They surprised me a little, but I was glad I was the one doing the filleting because the SO is very sheepish and probably would have fainted and I can't pick him up. Not sure how we are going to cook this one. Wed Aug 05 07:12:38 -0700 2009 4778445 228793 bornagainitalian 1 4930187 Yesterday we got 3 whiting And 6 ! flounder!! I have no idea what I'm going to with 6 ! flounder. LOL All the fish were immediately gutted when DH returned home. We cooked the whiting for dinner but the 6 ! flounder are in the coldest part of the fridge waiting for me to think of something. This afternoon I'm going to a bridal shower and know I won't feel like dinner later..... But enough of that.... I pan fried the whiting after coating them with flour seasoned with Moroccan spice. If you like spicy food... you'll love this salt free mixture. There are variations but this is the combo I used: 2 tsp cumin 1 1/2 tsp tumeric 1 1/2 tsp hot paprika 1 tsp sweet paprika freshly ground black pepper Sun Aug 09 05:50:36 -0700 2009 4778445 75332 Gio 2 4932552 Do the floured, pan-fried flounder Greygarious suggests upthread. My second batch came out FAB: I cooked them on higher heat that Grey suggests, in a non-stick pan with grapeseed oil...Even TC ate them without prompting; twice! We finished up the last on sandwiches with pesto and tomatoes at Tanglewood yesterday...From a Tuesday pick-up! Mon Aug 10 06:52:08 -0700 2009 4930187 11108 galleygirl 3 4932985 Thanks Galleygirl. I plan to do just that! I'll use a different spice mix for the flour and use peanut oil instead of grapeseed since I don't have any.... that will be rectified this week, however. Also, I think it's best to do all 6 tonight, even though it's been 3 days since pick-up. The sandwiches sound wonderful for the leftovers. Ah....Tanglewood. I'm jealous. Mon Aug 10 08:59:39 -0700 2009 4932552 75332 Gio 4 4933113 Yes, what's even MORE embarrassing is that when I went to fry up the second batch, I found a last flounder in the bottom of the bag that I hadn't cleaned! Yikes! I cleaned it anyway, as TC remonstrated that it was fine...he ate it, so go figure...I'm sure p'nut oil will be fine; I just tried the first batch with EVOO, figuring it would be great tasting,but it had too low a smoke point for them temps I wanted...i'm gonnah do your spice blend too; I'm sure we'll have more flounder this week. i'm also going to try some Carribbean recipes from a cookbook I have kicking around... BTW, we saw Yo Yo Ma yesterday!!! Mon Aug 10 09:40:49 -0700 2009 4932985 11108 galleygirl 5 4933370 If you're referring to the Moroccan mixture.... be advised, I didn't use the entire amount of the recipe. The bit left over was put into an airtight glass container and into the spice cabinet for future use. YoYo Ma???? I Love him! Mon Aug 10 10:49:53 -0700 2009 4933113 75332 Gio 1 4937182 just found this thread and while I don't have time to post a ton, I point you at two things 1) I have a blog started on a whim to report on my weeks of CAFC fish : (sorry for profanity, the name was funny in the context of the other fukyeah* blogs in the moment.) http://fuckyeahfreshfish.tumblr.com/ 2) I highly recommend browsing through a copy of Claudia Roden's "The Book of Jewish Food" : there are probably a dozen and a half recipes for Middle Eastern, Italian, Spanish, and Indian inspired fish dishes that mostly work with cod or "firm white fish". All different than what I'd run across before. I've done a few cold marinated/sauced fish dishes from this and have my eye on some other recipes. Tue Aug 11 12:30:45 -0700 2009 4778445 15058 pekmez 2 4939695 Thanks for the Claudia Roden reminder Pekmez! I just ordered the book from Jessica's Biscuit. IIRC the Globe had a fish stew recipe of her's last year???? Anyway, I made it and we LOVED! it. I can just imagine the other recipes will be just as wonderful. Wed Aug 12 08:54:22 -0700 2009 4937182 75332 Gio 1 4939535 OK CSF-ers, I am sharing a share starting next week in Round 2 -- I can hardly wait! Quick question -- I haven't heard anything about scaling, despite all the pre-launch discussion of it. Do I need to get a de-scaling tool as well as a filleting knife? Wed Aug 12 08:18:12 -0700 2009 4778445 13756 GretchenS 2 4939545 Definitely not. I bought one, and discovered that the cod had barely any scales, and the flounder had scales I could just scrape off with a knife. And I eat the skin on my fish, so I'm fussy... Wed Aug 12 08:20:17 -0700 2009 4939535 11108 galleygirl 2 4939704 What Galleygirl said.... and a reminder: Use the back of the knife to scrape the scales, not the cutting blade. We haven't found any scales on of the fish we've received so far. We only had to gut a couple of whiting and flounder. Hope you enjoy your fresher than fresh fish!! Wed Aug 12 08:56:55 -0700 2009 4939535 75332 Gio 2 4939706 I bought one and have used it a couple times. It only cost a couple dollars so I'm glad that I got it. It keeps the mess down when I decide to scale. Wed Aug 12 08:57:15 -0700 2009 4939535 18697 Snowflake 2 4939736 You can also use the side of a soup spoon to scale, and if you work in the sink, INSIDE a garbage bag, you won't have flying scales to clean up. Wed Aug 12 09:03:06 -0700 2009 4939535 159317 greygarious 1 4942830 About those 6 ! flounder we got last Saturday.... we pan-fried all 6 ! on Monday night after dredging them in flour seasoned with Creole seasoning from the Bon Appetit Y'All cookbook. We ate 2 small ones, and put the rest in the fridge for another day. Last night a Claudia Roden recipe for fish cakes was used. Yes, you Can make fish cakes from flounder. It's a bit of a PITA but doable. That recipe is wonderful....brings out the nice flavor of the fish without any fillers at all: ground cumin good pinch chilli powder salt 3 cloves garlic, crushed 1 free-range egg, beaten lightly ½-1 preserved lemon, chopped finely (optional) handful chopped flatleaf parsley or coriander, or a mix of both.....all came together, dredged in flour, then shallow fried (I used peanut oil). Delicious! Thu Aug 13 07:40:39 -0700 2009 4778445 75332 Gio 1 4945107 Here is a recipe that I cobbled together, for Miso-Marinated Cod, made famous by Nobu, and about a million other chefs. They use Black Cod (sable) which has a lot more fat that our Atlantic Cod, so I made a few alterations... I actually marinated it for two days, and it was way better the second day. (I made 1/2 the batch last night) This is great if you want to break down your cod when you get it, but don't want to eat it right away. The recipe originally calls for fillets, but as we know, I'm lazy. I'm guessing your should use shorter times if you use fillets. 2-3 black cod fillets (I probably used 1.5 pounds of steaks) For the marinade: 1/4 cup sake 1/4 cup mirin 4 tablespoons of white miso paste 3 tablespoons of sugar1. Bring the saké and the mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol. Turn the heat down to low and add the miso paste, mixing with a wooden spoon. When the miso has dissolved completely, turn the heat up to medium/high again and add the sugar, stirring constantly with the wooden spoon to ensure that the bottom of the pan doesn’t burn. Remove from heat once the sugar is fully dissolved. Cool to room temperature. Pat fillets thoroughly dry with paper towels. Pour miso paste into large ziplock, or nonreactive bowl. Leave to steep in refrigerator for 2 to 3 days. Preheat oven to 400°F . Preheat a broiler. Place the fish on a broiler pan, and grill or broil until the surface of the fish turns brown, 5 minutes. Then bake for 5 minutes. Thu Aug 13 18:53:01 -0700 2009 4778445 11108 galleygirl 1 4950205 Yesterday morning Niaz sent an e-mail to the Appelton pick-up people describing a very tasty recipe for Whole Grilled Cod. Since yesterday was such a gorgeous day for grilling we stuffed the huge fish and grilled it on the Weber over wood chips. It was absolutely one of the best fish dishes we've had yet! And, that's saying a lot. I don't know if she posted it on the CASF forum... I didn't look. Below are the ingredients. Basically all you do is rinse and pat dry the whole fish. Salt inside and out. In EVOO sautee the garlic and scallions for a bit then add the chopped herbs. Let that meld over medium heat then add the last 4 ingredients. Let cool a little and stuff the fish, holding it together with toothpicks. I had to use thin wooden skewers with the top half broken off. The fish is grilled for about 25-30 minutes. It was wonderful!. Thanks Niaz! 1 whole white fish Salt & pepper Olive oil 2 or 3 cloves of garlic 4 chopped scallions 1/2 cup chopped parsley 2 TBSP chopped tarragon 1 TBSP chopped cilatro 1/4 cup chopped mint 1 cup finely ground walnuts 1/4 cup dried cranberries 1/4 cup raisins 1/4 cup lime juice Sun Aug 16 05:47:26 -0700 2009 4778445 75332 Gio 2 4953246 Gio, this sounds yummy. Did you do it over direct or indirect heat? Covered or not? TIA. Mon Aug 17 11:11:28 -0700 2009 4950205 13756 GretchenS 3 4954349 Hi Gretchen... It was More than yummy! Indirect heat and Kettle cover on. Plus, DH placed the fish on a large sheet of heavy duty aluminum foil with the sides turned up but not made into a packet since it was too big for a roasting pan. The leftovers are waiting in the fridge to be formed into fish cakes a la Ottolenghi tomorrow night. Mon Aug 17 17:33:50 -0700 2009 4953246 75332 Gio 1 4961993 So, I guess I should have put this in a bigger pan! I layed sliced onions, potatoes and grape tomatoes, drizzled with EVOO, S&amp;P, and rosemary. Slit the monkfish tail in about 8 places and put in a slice of garlic in each one. Coated with EVOO, etc. Put it in a 400 degree oven for about a half-hour, ti the monkfish read 130 degrees inside. Unfortunately, my potatoes still ended up a little al dente! Maybe I should have done the whole thing a a higher sided cast-iron skillet, or Dutch oven...next time! Thu Aug 20 07:41:02 -0700 2009 4778445 11108 galleygirl 2 4962343 Galleygirl we more less did the same thing as you with an early cod we got and the potatoes were al dente as well. I thought if I ever use the same recipe (James Peterson) I'd put the potatoes in the oven alone for a few minutes to get a head start.....then addall the rest. The dish was delicious, though. Thu Aug 20 09:09:14 -0700 2009 4961993 75332 Gio 3 4962391 Yes, I have made this many times and you do need to give the potatoes a head start, I usually give them at least 15 minutes. Great dish! I got my first fish on Tuesday -- a cod, don't care for monkfish -- and by the time I got it home it was late so I kind of wimped out and just did it whole on the grill brushed with EVOO. Simple as the prep was, that was one delicious fish! Last night cold with tartar sauce on mixed lettuces with French-style potato salad and cherry tomatoes, all from the farmer's market. Today, fish cakes from this recipe. Thanks to all you first-rounders for trailblazing, this is fun! http://homefordinner.blogspot.com/2006/10/crusty-as-salt-fish-baked-in-salt.html Thu Aug 20 09:21:03 -0700 2009 4962343 13756 GretchenS 1 4994170 Today we had a choice of one pollack or a bag full of whiting. As much as I love the whiting, it must be prepared whole [at least in my house] so we selected the pollack. Filleting was the same as cod. Just the area around the head was different. Since it was a new fish, I prepared two pieces, salted, dredged in bread crumbs and pan-fried. This simple preparation was the perfect way to taste the fish. A little more fishy than cod, and more flavor than haddock, we both enjoyed it with one steamed ear of corn and some tomatoes from the garden. The cage is already turning into stock which smells terrific. Mon Aug 31 16:29:25 -0700 2009 4778445 59258 smtucker 1 5013035 Whoa...I just made one of the best simple thing I have ever cooked... I had a cod tail (about 10 inches) still left over from last week (6 days out!). i didn't want to make a big deal of it, because I was worried about the freshness... I took an oval casserole (3.5 qt. Le Creuest) and sprinkled EVOO on the bottom. Sliced a potato thinly, lined the bottom with it. Drizzled the tail with EVOO, S&P. Threw in a couple handfuls of almost over the hill grape tomatoes. Threw in a handful of pitted olives. Spread the remaining slices of the potato on top of the fish, sprinkled with 2 cloves of crushed garlic, a little more EVOO, more S&P, a splash of very cheap white wine. Put on the cover, put it in a 500 degree oven for 35 minutes. Can you say perfect? I would have posted a picture, but I had to open the fish to see if it was done...Oh, I forgot; I sprinkled it with some old dried up thyme i had in the refrigerator, too I have to say, having this cod to go thru every week has really helped my cooking skills... Tue Sep 08 07:32:46 -0700 2009 4778445 11108 galleygirl 2 5013119 That sounds very much like a recipe I made from James peterson's book, "Fish and Shellfish." The combination of veggies and seasonings make this an outstanding dish, don't they? Here's the llnk to my report up thread: http://chowhound.chow.com/topics/628478#4812485 Tue Sep 08 07:58:56 -0700 2009 5013035 75332 Gio 3 5013188 Duh, really similar! Must have been in the back of my mind, altho I think everything I do with the cod seems to be a take on cod, potatoes, olive and tomatoes....Seems they amp up the, er, delicateness, of the cod.... I guess I was just pleased as punch because I didn't have any cavity to stuff, and it was a real refrigerator-cleaner, and I didin't look at a recipe, for once......Plus, the cod was still fresh after a week! I also liked how well the fish roasted in a covered pot; really enhanced the moistness,w/out steaming...We're all becoming Mediterranean fishermans' wives! Tue Sep 08 08:23:48 -0700 2009 5013119 11108 galleygirl 4 5013199 LOL.... I believe the combination of potatoes, olives, onions and tomatoes has Greek origins, but every Mediterranean country seems to have a variation of the theme..... This coming Saturday is our last pick-up of the season and I'll miss it. DH wanted a break. We'll be waiting for the start of the Maine shrimp season though. I just hope we don't get a winter of blizzards. Tue Sep 08 08:30:04 -0700 2009 5013188 75332 Gio 5 5013438 Mmm, very Portuguese, too, which I also love...I'm signing up again, now that I have it a little more under control...TC is excited about shrimp, too. He can't understand how "One of the best meals I've made lately" and "cod" could be in the same sentence... Tue Sep 08 09:43:19 -0700 2009 5013199 11108 galleygirl 5 5013522 We opted for the eight week extension. Only problem is, they decided not to deliver yesterday and double our shares next Monday. 8-12 lbs of fish, for two people!!!! If you go into fish withdrawal, email. I might very well have some extra. Tue Sep 08 10:06:34 -0700 2009 5013199 59258 smtucker 6 5013550 ROFL..... 8 -12 lbs??? That happened to us one week. I now have 3 huge cod heads in the freezer and no incentive to make any more stock.... or curry. Tue Sep 08 10:16:06 -0700 2009 5013522 75332 Gio 6 5014944 I'm away on business next Tuesday. Anyone want my 1/2 share, JP pickup... galleygirlboston AT yahoo DOT com... Tue Sep 08 18:35:46 -0700 2009 5013522 11108 galleygirl 1 5013125 On Saturday night I made a recipe from Diane Kochilas's book, The Glorious Foods of Greece, using an enormous whole Hake picked up at Appleton Farm . For those with the book it's from the Dodenese Chapter, "Whole Fish Baked in Tahini Sauce", Pg. 377. Place the fish in a large roasting pan and pour the juice of 1 lemon over the fish, salt all over then set aside while the veggies are prepped. Thinly sliced onions, grated tomatoes, chopped garlic are combined and 1/2 is put into a slightly oiled glass baking dish (I seasoned this with Kosher salt and freshly ground Tellecherry pepper.) The fish is set on top of this combo and baked at 350* for 10 minutes. Meanwhile, 2 T of tahini is whisked with 1/4 C water and poured over the fish. The other half of the onion/tomato/garlic mixture and dry white wine is poured over the fish as well. Season with S & P and bake till the fish is tender and veggies are cooked, 30 minutes for a whole fish. It was absolutely super delicious. Of course there was enough fish left over to make my standby fish salad from Rick Bayless' book, Mexican Everyday, the next day. Tue Sep 08 08:00:17 -0700 2009 4778445 75332 Gio 1 5097611 Did anyone take the mackerel and what did you do with it? I just got one (long story) and it was a beauty!! I sliced some farmers market potatoes as thin as I could with a knife (in other words, not mandoline-thin) and laid them out in a spiral in an oval pan, then sprinkled with lots of garlic and thyme and S&P. Gave them a 20 minute head start in a 400 oven, then put the whole fish, rubbed with olive oil, on top and gave it about 10 more minutes. Served with steamed farmers market haricots verts it was absolute heaven! Hope there is more mackerel this week and would love other ideas for how to fix it. Mon Oct 12 13:18:12 -0700 2009 4778445 13756 GretchenS 2 5097784 I took the mackerel and loved it. One night I made the Pan-Seared Mackerel with Chiles and Garlic from Cradle of Flavor a COTM. A fairly comprehensive write up can be found at http://chowhound.chow.com/topics/616571#4654991. For the second dinner, I simply sauteed the fish whole. Light salt and pepper, dusted with flower and cooked. Also terrific. Today's catch was pollock, but Steve was asking how much we enjoyed the mackerel and if we wanted to receive it again. I love mackerel so that was my vote. Mon Oct 12 14:32:27 -0700 2009 5097611 59258 smtucker 3 5098084 Oh good, I loved the mackerel too, almost as much as I loved the whiting. That Cradle of Flavor recipe looks great and I have all the ingredients, thanks for linking it. Here is a tasty-sounding Delia recipe I found where she stuffs whole mackerel with pesto mashed potatoes and then bakes it: http://www.deliaonline.com/recipes/cuisine/european/english/oven-baked-mackerel-stuffed-with-pesto-mash.html I hope there is mackerel tomorrow! Mon Oct 12 16:23:15 -0700 2009 5097784 13756 GretchenS 1 5132987 Hake, Hake, Hake Today I received a ton of hake in my fish share. To be honest, I have never heard of hake, much less eaten it. The announcement email suggested looking in Spanish and Portuguese cookbooks. I pulled out my lovely, but unused José Andrés' cookbooks and found one hake recipe. Simple preparation. Cook the fish slowly [3-4 minutes per side] in some olive oil, garlic and parsley, then add some wine and cook for 4 additional minutes. This recipe was a cross between poaching and confit. The sauce was delicious, but the hake was all texture. There just wasn't much in the way of flavor. How are others cooking their hake? I have a lot more to eat and need some additional inspiration. Mon Oct 26 16:54:58 -0700 2009 4778445 59258 smtucker 2 5133210 Hmm, if I get hake tomorrow, sounds like I need to try a Mapo Tofu recipe, using hake instead of tofu...The sauce would sure zap it up! Barring that, probably a traditional Mediterranean stew, with a few handfuls of shellfish added... Mon Oct 26 18:29:28 -0700 2009 5132987 11108 galleygirl 2 5133226 SM... Look about 3 earlier posts above this one in this thread and see how I cooked hake way back in Sept. We really did like it. Also, I remember grilling it after dousing with EVOO, minced garlic, lime juice.... all the usual suspects. I'm really missing this additional share.....can't wait for the Maine shrimp. Mon Oct 26 18:37:53 -0700 2009 5132987 75332 Gio 3 5133231 The fish in tahini? Mon Oct 26 18:40:05 -0700 2009 5133226 11108 galleygirl 4 5133272 Yes... that's it. We really liked it as I recall. Mon Oct 26 18:51:56 -0700 2009 5133231 75332 Gio 2 5135698 I got hake today. I ignored all common sense, since I've been on an Asian kick, and made Indian Fish Stew with Okra from "Cradle of Flavor". I used frozen choppped lemon grass instead of fresh, and I really have no clue what i was aiming for, but it was delicious...Go figure... Tue Oct 27 16:14:23 -0700 2009 5132987 11108 galleygirl 3 5136310 I adapted Gio's method... which means I spent all day with demanding clients and was just plain tired when I started dinner. The remaining whole hake was the smaller of the two. I trimmed the strange long mustache things, threw it on a sheet pan, rubbed with oil, sprinkled liberally with salt, created three slits on each side and threw it into a 500º oven. Cooked for 16 minutes. Served with leftover chana marsala and some freshly made basmati. You know, this was darn good, especially considering dinner took less than 30 minutes from start to finish. Actually, it was good by any standard. Thanks for the inspiration Gio, even though I really ignored the details of your recipe above. Tue Oct 27 20:22:40 -0700 2009 5135698 59258 smtucker 2 5137119 Hmm, got the hake yesterday and I have to say, I didn't love it last night. Not much flavor or texture I thought. I like galleygirl's idea of subbing it for tofu in mapo tofu since the flavor/texture profile is very similar to tofu. Can't roast whole because I filleted them both when I got them home. Was thinking of using the rest for fish cakes unless we all think it's just too soft for that? And anyone have a fish cake recipe they love? The last one I made was pretty bland until I slathered it up with Rick Moonen's Spicy Remoulade. Wed Oct 28 08:11:32 -0700 2009 5132987 13756 GretchenS 3 5137348 Gretchen, Here's a link to my report upthread for a fish cake recipe by Claudia Roden: http://chowhound.chow.com/topics/628478#4942830 I see that I wrote "crushed garlic," but IIRC i minced the garlic. Wed Oct 28 09:43:24 -0700 2009 5137119 75332 Gio 3 5179190 a bit late - we've only one more pickup in Harvard Square, and then I dunno if there will be hake in the next round - I'm taking a break after 20 fish deliveries! I've been happiest with the hake when I combine it with ginger. (this last time, I filleted it but left the skins on, and then put slices of fresh ginger, slices of lemon, and alittle oil over it and then broiled it; another time I poached it in water with salt, shredded ginger, a little rice vinegar. Brings out the sweetness of the fish and I absolutely love it! Fri Nov 13 11:07:39 -0800 2009 5137119 15058 pekmez 1 5171651 I recently participated in a blogging event where people were encouraged to submit sustainable seafood recipes. This year's recipes aren't posted yet but last year's are. Here's an article I wrote about the event with links to the site with recipes: http://sustainableoceanproject.com/2009/10/28/teach-a-man-to-fish/ And it just so happens the creator of the recipe blog event, Jacqueline Church, is based out of Boston Tue Nov 10 19:35:12 -0800 2009 4778445 1123507 bspear 2 5175937 2009 Recipes are up....http://jacquelinechurch.com/pig-tales-a-fish-friends/1826-teach-a-man-to-fish-09-the-recipe-roundup And here is the Maine Shrimp Fra Diavolo recipe that I submitted: http://sustainableoceanproject.com/2009/11/12/sustainable-seafood-recipes/ Thu Nov 12 10:10:34 -0800 2009 5171651 1123507 bspear 1 5179204 This week's cod went into salt cod for Christmas Eve - I wasn't sure we'd get a chance for more before Christmas, but I'd already eaten my first test batch of salt cod. Salting cod is so easy if you have an extra cube fridge to pull into service so you don't take up half your fridge for a week! 24-36 hours covered in salt in the fridge, then rinsed and put back in the fridge to dry out for a week, and it'll keep for a few months and is ready to soak and put into your Portuguese or Italian or Croatian cod and potato stew. Fri Nov 13 11:10:51 -0800 2009 4778445 15058 pekmez 2 5180356 Fabulous; thank you SO much! That's what I'm going to do with the next hake or pollack....(ACKKK!!!, as Bill the Cat would say....) Got a recipe for any of those stews? Otherwise, it's Bacalhao a Gomes.... Fri Nov 13 19:16:35 -0800 2009 5179204 11108 galleygirl