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Community Sustainable Seafood Recipes

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?

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  1. Whole fish roasted in salt retains the fresh flavor of the fish, keeps it tender juicy.


    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.

    1. 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.

      2 Replies
      1. re: smtucker

        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...
        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...

        1. re: galleygirl

          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.]

      2. 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.

        2 Replies
        1. re: Snowflake

          Okay, I'm doin' that...What do you think about finishing it over the flame, so the skin would be crispy?

          1. re: galleygirl

            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.

        2. 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.

          1 Reply
          1. re: Gio

            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,
            after you watch this one...
            Damn, if you can figure out how to deliver a baby by watching the internets, why not filleting a fish?

          2. 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

            3 Replies
            1. re: cassoulady

              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 :-)

              1. re: Chris VR

                i just emailed and suggested an additional pick up- maybe copley or city hall plaza farmers market.

              2. re: cassoulady

                Today's article in the Wall Street Journal, about US!!!
                Here is the webpage for Cape Ann Fresh Catch, which mentions the chowhound thread CHrisVR links to below...

              3. 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?

                1 Reply
                1. re: adlersmom

                  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!

                2. 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!

                  1. 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.

                    1. 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.

                      3 Replies
                      1. re: smtucker

                        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?

                        1. re: c oliver

                          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?]

                          1. re: smtucker

                            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.

                      2. 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...

                        1 Reply
                        1. re: celeriac

                          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.

                        2. 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.

                          1. 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.

                            2 Replies
                            1. re: cassis

                              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...

                              1. re: galleygirl

                                I just meant that after browning both sides, I put the lid on to "steam" and cook through.

                            2. 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.


                              4 Replies
                              1. re: Gio

                                Gio, would you reccomend this book?

                                1. re: cassoulady

                                  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:.


                                  1. re: cassoulady

                                    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?]

                                    1. re: smtucker

                                      thanks! I think i am due for a new book and have been wondering what to get.

                                2. 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.

                                  4 Replies
                                  1. re: yumyum

                                    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.

                                    1. re: yumyum

                                      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!

                                    2. 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

                                      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.

                                      1. 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.

                                        2 Replies
                                        1. re: Gio

                                          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.

                                          1. re: smtucker

                                            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.

                                        2. 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.

                                          1. 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.


                                            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.

                                            27 Replies
                                            1. re: smtucker

                                              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.

                                              1. re: smtucker

                                                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!

                                                1. re: galleygirl

                                                  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.

                                                  1. re: kchurchill5

                                                    I think he mainly meant the whiting, which are very small and tender.

                                                  2. re: galleygirl

                                                    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?

                                                    1. re: chevrelove

                                                      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.

                                                      1. re: kchurchill5

                                                        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!

                                                        1. re: chevrelove

                                                          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.

                                                          1. re: chevrelove

                                                            Flounder is not easy to fillet. Trust me. Did many.

                                                        2. re: kchurchill5

                                                          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.

                                                          1. re: smtucker

                                                            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.

                                                        3. re: chevrelove

                                                          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.

                                                          1. re: smtucker

                                                            Thanks for sharing your experience, that's reassuring!

                                                            1. re: smtucker

                                                              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.

                                                                1. re: kchurchill5

                                                                  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.

                                                                  1. re: Gio

                                                                    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.

                                                                2. re: Gio

                                                                  Web site has been updated. Today's shares are all flounder, different varieties, but flounder none-the-less.

                                                                  1. re: smtucker

                                                                    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.

                                                                    1. re: Gio

                                                                      I found this series of photos very useful for the flounder filleting process. It is a totally different approach than last week's cod.


                                                                      1. re: smtucker

                                                                        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.

                                                          2. re: smtucker

                                                            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.

                                                            1. re: 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.


                                                              1. re: smtucker

                                                                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.

                                                            2. re: smtucker

                                                              SMT- did you teach yourslef how to gut and clean the fish?

                                                              1. re: cassoulady

                                                                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.

                                                                1. re: smtucker

                                                                  I am very excited to try this, hoping to sign up for the seafood share as they add more pick up locations.

                                                            3. 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.

                                                              6 Replies
                                                              1. re: smtucker

                                                                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.

                                                                1. re: kchurchill5

                                                                  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.

                                                                  1. re: keencook1

                                                                    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.

                                                                    1. re: galleygirl

                                                                      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.

                                                                      1. re: galleygirl

                                                                        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.

                                                                      2. re: keencook1

                                                                        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.

                                                                  2. 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.

                                                                    1. 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!


                                                                      2 Replies
                                                                      1. re: Gio

                                                                        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.

                                                                        1. re: smtucker

                                                                          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.

                                                                      2. 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...


                                                                        1. 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...

                                                                          1. 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....

                                                                            6 Replies
                                                                            1. re: Gio

                                                                              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.

                                                                              1. re: smtucker

                                                                                Oh gosh. You must pick up late in the day. Last week the Marblehead people got Pollack!!!

                                                                                1. re: Gio

                                                                                  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!

                                                                                  1. re: PinchOfSalt

                                                                                    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...

                                                                                    1. re: galleygirl

                                                                                      "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.

                                                                                    2. re: PinchOfSalt

                                                                                      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.

                                                                              2. 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.

                                                                                1. 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.

                                                                                  1. 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.

                                                                                    5 Replies
                                                                                    1. re: Snowflake

                                                                                      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!

                                                                                      1. re: Snowflake

                                                                                        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.

                                                                                        1. re: greygarious

                                                                                          So you do the whole fish, and not fillets?

                                                                                            1. re: greygarious

                                                                                              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

                                                                                      2. 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.

                                                                                        1. 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

                                                                                          4 Replies
                                                                                          1. re: Gio

                                                                                            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!

                                                                                            1. re: galleygirl

                                                                                              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.

                                                                                              1. re: Gio

                                                                                                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!!!

                                                                                                1. re: galleygirl

                                                                                                  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!

                                                                                          2. 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.

                                                                                            1 Reply
                                                                                            1. re: pekmez

                                                                                              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.

                                                                                            2. 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?

                                                                                              4 Replies
                                                                                              1. re: GretchenS

                                                                                                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...

                                                                                                1. re: GretchenS

                                                                                                  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!!

                                                                                                  1. re: GretchenS

                                                                                                    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.

                                                                                                    1. re: GretchenS

                                                                                                      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.

                                                                                                    2. 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
                                                                                                      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!

                                                                                                      1. 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.

                                                                                                        1. 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

                                                                                                          2 Replies
                                                                                                          1. re: Gio

                                                                                                            Gio, this sounds yummy. Did you do it over direct or indirect heat? Covered or not? TIA.

                                                                                                            1. re: GretchenS

                                                                                                              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.

                                                                                                          2. 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!

                                                                                                            2 Replies
                                                                                                            1. re: galleygirl

                                                                                                              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.

                                                                                                              1. re: Gio

                                                                                                                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/200...

                                                                                                            2. 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.

                                                                                                              1. 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...

                                                                                                                7 Replies
                                                                                                                1. re: galleygirl

                                                                                                                  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:

                                                                                                                  1. re: Gio

                                                                                                                    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!

                                                                                                                    1. re: galleygirl

                                                                                                                      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.

                                                                                                                      1. re: Gio

                                                                                                                        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...

                                                                                                                        1. re: Gio

                                                                                                                          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.

                                                                                                                          1. re: smtucker

                                                                                                                            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.

                                                                                                                            1. re: smtucker

                                                                                                                              I'm away on business next Tuesday. Anyone want my 1/2 share, JP pickup...
                                                                                                                              galleygirlboston AT yahoo DOT com...

                                                                                                                    2. 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.

                                                                                                                      1. 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.

                                                                                                                        2 Replies
                                                                                                                        1. re: GretchenS

                                                                                                                          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/6165....

                                                                                                                          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.

                                                                                                                          1. re: smtucker

                                                                                                                            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/cu...
                                                                                                                            I hope there is mackerel tomorrow!

                                                                                                                        2. 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.

                                                                                                                          9 Replies
                                                                                                                          1. re: smtucker

                                                                                                                            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...

                                                                                                                            1. re: smtucker

                                                                                                                              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.

                                                                                                                                1. re: galleygirl

                                                                                                                                  Yes... that's it. We really liked it as I recall.

                                                                                                                              1. re: smtucker

                                                                                                                                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...

                                                                                                                                1. re: galleygirl

                                                                                                                                  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.

                                                                                                                                2. re: smtucker

                                                                                                                                  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.

                                                                                                                                  1. re: GretchenS

                                                                                                                                    Here's a link to my report upthread for a fish cake recipe by Claudia Roden:

                                                                                                                                    I see that I wrote "crushed garlic," but IIRC i minced the garlic.

                                                                                                                                    1. re: GretchenS

                                                                                                                                      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!

                                                                                                                                  2. 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/20...

                                                                                                                                    And it just so happens the creator of the recipe blog event, Jacqueline Church, is based out of Boston

                                                                                                                                    1 Reply
                                                                                                                                    1. re: bspear

                                                                                                                                      2009 Recipes are up....http://jacquelinechurch.com/pig-tales...

                                                                                                                                      And here is the Maine Shrimp Fra Diavolo recipe that I submitted: http://sustainableoceanproject.com/20...

                                                                                                                                    2. 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.

                                                                                                                                      1 Reply
                                                                                                                                      1. re: pekmez

                                                                                                                                        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....

                                                                                                                                      2. I can't find the other Fresh Catch seafood board so I'll ask on this board.... what are folks picking up this week for their winter shares? We pick-up in Ipswich tomorrow AM.

                                                                                                                                        3 Replies
                                                                                                                                        1. re: Gio

                                                                                                                                          I received a lovely 6.5 lb cod. I was a little disappointed until I tasted this baby. Man was it good. Two cod-free months and I am good to go. Three meals for two this week:

                                                                                                                                          Fish without a Doubt Broiled skin-on fillets
                                                                                                                                          Miso-Marinated cod, broiled
                                                                                                                                          fish tacos

                                                                                                                                          I have just stocked my pantry with Japanese ingredients, so I may play with these flavors a bit with the fish over the next few weeks.

                                                                                                                                          1. re: smtucker

                                                                                                                                            Thanks SMT. DH has picked up pollock for us today. There was a choice of that or cod. I don't know what the difference is.. Pollock is also called Atlantic salmon!! Anyway that's what he wanted so that's what we get. LOL I could have gone with cod too.

                                                                                                                                            The use of Japanese ingredients sounds intriguing. Do you have a Japanese cookbook or are you relying on your superior culinary skills?? I need a good Japanese cookbook recommendation. Although, come to think of it, I Do have Charmaine Soloman's All Asian Cookbook. That would probably do for now.

                                                                                                                                            1. re: Gio

                                                                                                                                              With all the Super 88 hoopla, I decided that I needed to investigate Japanese and Korean food more since the Reliable Market is only 5 minutes away. Japanese, I bought Washoku, a very serious approach.http://www.amazon.com/Washoku-Recipes...

                                                                                                                                              For the Korean, I bought the Korean Mother's Cooking Notes ( http://www.amazon.com/Korean-Mothers-... .


                                                                                                                                              Slowly investigating one item at a time. Long way to go, I think.

                                                                                                                                        2. PinchofSalt.... so I posted to the Morse list that I wanted some shrimp and received numerous replies from folks wanting to sell their shrimp shares for 12/28. If you want the names, email me. For $12.50, this shrimp could be yours!

                                                                                                                                          1. Choice between cod and flounder today. I was all ready with new cod recipes but going to go with the flounder for variety's sake. I see all the recco's for pan-frying and that's what I'll do tonight, but also found a good-looking recipe for whole simmered flounder with Asian flavors in Bittman's How To Cook Everything (I can paraphrase if you don't have the book) and found these whole flounder recipes by googling which I share to save you all the trouble:

                                                                                                                                            If you decide to get the cod, I really love a Jamie Oliver recipe which I have adapted to the point where only our ingredients match. Basically you toss green beans, sliced garlic, pine nuts, lemon wedges and EVOO together and bake at 425 for about 10 minutes, then push it to the edges and put your S&P'd cod in the middle and drape some pancetta over it all and drizzle it with a bit more EVOO then bake until the cod is done, probably another 10 to 15 minutes depending on the thickness of the fish. I usually have a separate pan of grape or cherry tomatoes in EVOO in there too. The cod dish has a yummy self-made sauce when it's done. This is one of my favorite things to do with the cod.

                                                                                                                                            1. This week I received 6lbs of monkfish tails. This is not a fish I know well, and I am at a loss as to how to prepare this much fish for two people.

                                                                                                                                              Tonight I did a risotto kind of thing with onions and andouille sausage with aborio rice, topped with fried monkfish ala Jose Andreas.

                                                                                                                                              What other preps would you suggest? [We only ate one of the 6 fish with this preparation. HELP!]

                                                                                                                                              1 Reply
                                                                                                                                              1. re: smtucker

                                                                                                                                                From THE TASTE OF GLOUCESTER - A Fisherman's Wife Cooks (written and compiled by The Fisherman's Wives of Gloucester and The Cape Ann League of Women Voters, 1976):
                                                                                                                                                POOR MAN'S LOBSTER TREAT (serves 4)
                                                                                                                                                1# diced monkfish tail
                                                                                                                                                1/2 c bread crumbs
                                                                                                                                                1/2 c sliced onion
                                                                                                                                                2 large garlic cloves, sliced
                                                                                                                                                3 T butter
                                                                                                                                                1T grated Italian cheese
                                                                                                                                                1T chopped green mint or other herbs
                                                                                                                                                Brown onion and garlic in butter. Add fish, S&P, mint. Cover, simmer 5 min, stirring occasionally. Fish will turn white as it cooks. Remove cover, stir crumbs in until juice is absorbed. Add cheese and cook uncovered 3 minutes longer.

                                                                                                                                                Since monkfish is called poor man's lobster, I subbed it for catfish in this recipe for
                                                                                                                                                MOCK LOBSTERS (serves 2-3)
                                                                                                                                                1# catfish
                                                                                                                                                2 T mayo
                                                                                                                                                1T milk
                                                                                                                                                12 Ritz crackers, crushed
                                                                                                                                                grated cheese to taste
                                                                                                                                                dabs of butter
                                                                                                                                                Preheat oven to 375. Mix milk and mayo till blended. Dip pieces of fish, then roll in crumbs and place on a parchment-lined baking sheet. Top with cheese and butter. Bake 20 min.

                                                                                                                                              2. Hi all just joined the CSF and this was my fist week- thought I would try to revive this thread.
                                                                                                                                                I got a cod and did panko crusted cod filets the first night and then just baked it the second night with some lemon and parsley. Not too exciting but certainly simple and delicious and highlighted the freshness.

                                                                                                                                                What have you guys done this week?

                                                                                                                                                15 Replies
                                                                                                                                                1. re: cassoulady

                                                                                                                                                  Funny you should ask. I did panko encrusted cod fillets and breaded fillets. Not a very creative week. The two fillet ends have been smoked and I will eat them over the weekend on rye bread with a schmear of cheese.

                                                                                                                                                  I did make some home-made mayonnaise and then turned some of it into tartar sauce. I use the recipe from Moonan's FISH book and it is absolutely fabulous. I always serve fish with lots of lemon too.

                                                                                                                                                  Which pickup location are you using?

                                                                                                                                                  1. re: smtucker

                                                                                                                                                    I am using JP pick up and ended up doing the alternating share ( filets were last week, whole fish will be this week).

                                                                                                                                                    Any tips on how to best make stock from the heads and bones?

                                                                                                                                                    1. re: cassoulady

                                                                                                                                                      I simmer the veggies first for awhile, and I throw in a parsnip as well as carrots, onions, celery. Then add the head and bones and keep to a very gentle simmer. The CSF people say to only simmer for 20 minutes after you put the fish in but I go more like 45 and I do think it's stronger and better that way.

                                                                                                                                                      1. re: cassoulady

                                                                                                                                                        Yes. I have found two fish fumet recipes that I just love. If you don't have these books, I will be happy to post synopsis.

                                                                                                                                                        The first is from FISH: Without a Doubt. I make this one exactly as described. It is a bit fussy, timing the different steps, but I think it is worth every moment. I love the flavor of this stock, and I would call it my primary version. I have quarts of it in the freezer.

                                                                                                                                                        The second one I use when I know I will use the stock for fish chowder or I don't have the time to fuss. It is from the original Legal Seafood's Cookbook. I omit the carrots since I don't really want that sweetness in my chowder.

                                                                                                                                                        Let me know if you want me post more.

                                                                                                                                                          1. re: cassoulady

                                                                                                                                                            Legal Seafood Fish Stock

                                                                                                                                                            6 lbs fish frames, with gills and intestines removed
                                                                                                                                                            1 stalk celery
                                                                                                                                                            1 carrot, sliced [I omit]
                                                                                                                                                            2 onions, cliced
                                                                                                                                                            4 peppercorns

                                                                                                                                                            Chop up the fish and place in a large dutch onion. Place the rest of the ingredients on top. Add three quarts of water, bring to a boil and then simmer for about 30 minutes. Strain and boil to reduce for about 25 minutes. Optional, clarify by running through a coffee filter. Makes about 8 cups of stock.

                                                                                                                                                            1. re: cassoulady

                                                                                                                                                              FISH: Without a Doubt Fish Fumet

                                                                                                                                                              2 leeks, cleaned and sliced into thin bands the long way
                                                                                                                                                              2 large shallots, cut into thin slices
                                                                                                                                                              2 celery ribs, sliced thinly [I go the long way]
                                                                                                                                                              stalks and fronds from 1 fennel bulb, sliced thinkly [I omit this item]
                                                                                                                                                              2 tbl olive oil, optional [I always include]
                                                                                                                                                              3 pounds of fish frames and heads
                                                                                                                                                              course salt
                                                                                                                                                              1 cup dry white wine
                                                                                                                                                              3 cups water

                                                                                                                                                              In a heavy dutch oven, layer the vegetables and then drizzle the oil evenly over the top. Crack the fish bones every two inches on both sides with a heavy duty knife. Wash the bones and head to remove all the blood and any remaining debris. Rub the fish with salt and lay on top of the vegetables.

                                                                                                                                                              Cover the pot and turn the heat to medium-low. Cook this way for about 15 minutes, or until the bones are opaque. [This has never happened for me before 25 minutes.]

                                                                                                                                                              Add the water and wine which just barely cover the bones and bring to a simmer. This should take between 12-15 minutes. Adjust the heat so you have a lazy simmer, with the air bubbles coming to the surface regularly, but not vigorously. Simmer for 15-20 minutes.

                                                                                                                                                              Take off the heat, cover and let it sit for one hour. Strain the best way you can, pushing the solids to release all of the liquid.


                                                                                                                                                              1. re: smtucker

                                                                                                                                                                thanks! what are some of the ways you use the stock once its made. Besides chowder, I have never made any seafood soups as I have never really had easy access to bones.

                                                                                                                                                                1. re: cassoulady

                                                                                                                                                                  Well, I do love chowder. I make it as a potato soup and add just a little cream [less than 1/4 cup for two large bowls] and the fish at the very end.

                                                                                                                                                                  I have made shrimp risotto for my shrimp loving friends [allergic myself] with the fumet as well. I am told that it is delicious.

                                                                                                                                                                  The Moonan version is great for a boullaibaise type soup as well.

                                                                                                                                                                  I also make this tomato based soup. Don't know where it came from... friend made it for me one day and she emailed me the recipe.

                                                                                                                                                                  Fisherman’s Soup
                                                                                                                                                                  Serves 2-3
                                                                                                                                                                  3 slices bacon
                                                                                                                                                                  1/2 tablespoon butter
                                                                                                                                                                  1 medium onion, chopped
                                                                                                                                                                  1 small garlic clove, minced
                                                                                                                                                                  1 tablespoons chopped fresh parsley
                                                                                                                                                                  1/2 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme
                                                                                                                                                                  1 1/2 cups peeled, seeded & chopped tomatoes (or substitute canned
                                                                                                                                                                  crushed tomatoes)
                                                                                                                                                                  1/3 cup dry vermouth or white wine
                                                                                                                                                                  1 cup fish stock
                                                                                                                                                                  1 cup diced potatoes
                                                                                                                                                                  .75 to 1 pound skinless white fish fillets, cut into large chunks
                                                                                                                                                                  salt & freshly ground black pepper
                                                                                                                                                                  In a good quality soup pot, render the bacon to remove the fat. Remove the
                                                                                                                                                                  bacon bits to a paper towel to drain, reserve.
                                                                                                                                                                  Add butter to the bacon fat, and then the onion and garlic. Add a pinch of
                                                                                                                                                                  salt and some freshly ground pepper. Sauté the onions and garlic until they
                                                                                                                                                                  are soft and opaque. Add herbs and sauté until the aroma of the herbs

                                                                                                                                                                  Add tomatoes, wine, stock and fish stock. Bring to a simmer and let reduce
                                                                                                                                                                  about 5%. Add potatoes and let the soup simmer until the potatoes are fork
                                                                                                                                                                  tender, but still firm. Taste and adjust salt and pepper.

                                                                                                                                                                  Add fish chunks and simmer until the fish is just cooked through, about 3
                                                                                                                                                                  minutes. Serve in warmed bowls. Top with crumbled bacon.

                                                                                                                                                                  1. re: smtucker

                                                                                                                                                                    thanks! i am doing the alternating share so this was my first whole fish week- I am hooked. It wasnt the most beautiful fileting but I got it done and cant wait for soup ( I didnt realize how much meat would be left on the fish!!).

                                                                                                                                                                    1. re: cassoulady

                                                                                                                                                                      You can scrape the fish off the bones with a spoon [great Pepin tip!] and use that meat for fish cakes. Each week your filleting will be cleaner too.

                                                                                                                                                                    2. re: smtucker

                                                                                                                                                                      SMTucker one more question- so today was my first shot at fileting. I could seem to locate the gills. Am I missing something. Do they take those out when they gut them?

                                                                                                                                                                      1. re: cassoulady

                                                                                                                                                                        I remove the finny things all around, and don't worry about the gills per se. One week I made the fish fumet using a Julia Child recipe. She said throw the fins and all the skins into the fumet and it was bitter and unpleasant. So now, I never include extra skin or these fins. For the soup, I tend to break off the head. And midway through the stock making process break it in two with a wooden spoon to extract the most goodness possible.

                                                                                                                                                                        1. re: smtucker

                                                                                                                                                                          thanks for the tips
                                                                                                                                                                          attached is a pic of my cod pre filet. I cant wait to make the fumet. If you were going to wait a few days to make the fumet would u freeze the head and bones or just keep in fridge.

                                                                                                                                                                          1. re: cassoulady

                                                                                                                                                                            I have made the fumet as late as day 3 without an issue when the cage/head are kept in the fridge. Honestly, it just became part of my fillet day. Fillet the fish, cook the fish, eat the fish, fumet the fish. [Sometimes I do feel like a slave to the fish.]

                                                                                                                                                                            When overwhelmed, I have thrown cages into the freezer [where they still reside] with the intention of making the fumet at a later time. There is just an non-ending supply of fumet and to be honest, I am having a bit of trouble keeping up. But I love the flavor so much and hate to waste, so I keep making it and trying to finish each week's batch during that week.

                                                                                                                                                      2. awesome thread! This will be our 2nd round of CSF here in Durham NC!

                                                                                                                                                        reading through, however, i'm kinda glad we dont get cod off the NC coast. I had to give up cod a couple of years ago because of how grossly overfished and endangered it has become! What all are the other CSFs saying on this point, out of curiosity?

                                                                                                                                                        in other CSF bits, so far, we've had clams, soft shell crabs, Sea Mullet (whiting), triggerfish *YUM!*, shrimp, and sea scallops...

                                                                                                                                                        weather has been funny on the coast, and fishermen get what they can...but its always received with LOVE

                                                                                                                                                        2 Replies
                                                                                                                                                        1. re: TSQ75

                                                                                                                                                          They say that with small family fishing, and the fact that they have severe cod limits, they will become extinct without the cod. I would prefer to get less cod due to the reasons you have sited, but their arguments [more fully expressed than my recap] were convincing.

                                                                                                                                                          Your shares don't sound like fish shares to me. Instead they are things from the sea. Since I am allergic to most of your list, I have been happy that my share is guaranteed to be 100% fish. During the winter there was an option for a shrimp share which I didn't elect to get, but folks did love it!

                                                                                                                                                          1. re: smtucker

                                                                                                                                                            believe me, there are often times of abundant fish: flounder, spot, black drum, triggerfish, jumping mullet, sea mullet, etc. the coast here recently has had some issues with rain and wind and a freak abundance of stingrays! lol the fishermen are doing what they can.

                                                                                                                                                            i do like the weeks we get a bunch of fish though, because I am all to happy to part out the share and freeze some for later meals.

                                                                                                                                                        2. On PBS Create, the Scandinavian cooking show just showed two methods of scaling which were new to me: scraping with the smallest side of a box grater, and with a wire mesh scrubbing pad. She could have used Jacques Pepin's idea of working inside a big plastic bag, to catch the flying scales, but her methods seemed to make quick work of the job.

                                                                                                                                                          1. This week's catch was half haddock and half flounder. And, since there were high winds last week, we received a double share.

                                                                                                                                                            Flounder is a lot of work to fillet and just didn't have the patience today so I used my best-friend Google to find a whole preparation. I was delighted to find a recipe that was not butter centric and I had all the ingredients in the fridge. This preparation has been added to my recipe book!


                                                                                                                                                            Instead of one hefty flounder, I had four smaller ones. I cleaned and gutted them and began prepping the veggies. Though the recipe called for a cup of olive oil, I reduced that to 1/2 cup. To the oil you add 1 cup of Italian parsley, 1/2 cup onion, 2 tbl of lemon juice, 2 tbl of salted capers [rinsed], 1 tbl garlic and 1/2 pint tomatoes. Plus some salt.

                                                                                                                                                            This was a wonderful flavor to serve over the fish which is just baked at 425º.

                                                                                                                                                            The only misstep was that even the 1/2 cup of oil was too much and the capers took over. Of course, my capers might just be very powerful, but next time I will reduce the capers by half.

                                                                                                                                                            I served with some lemon wedges and some lovely Ottolenghi salads.

                                                                                                                                                            5 Replies
                                                                                                                                                            1. re: smtucker

                                                                                                                                                              ooo that sounds great. I pick up tomorrow and they are doing the fileting demo at our pick up which I need.What will you do with the haddock?

                                                                                                                                                              1. re: cassoulady

                                                                                                                                                                One haddock will be grilled whole. The other will be filletd and either frozen or smoked. The cages will be turned into stock for some cullen skink. [Now that I have discovered High Lawn cream, cullen skink is a once-every-three month treat.]

                                                                                                                                                                1. re: smtucker

                                                                                                                                                                  I had haddock filets ( I am doing the alternating share) and I just dusted them in flour salt and pepper and some lemon and parsley, sauteed them and then popped in the oven for a bit. The flavor of this fish is so wonderful.

                                                                                                                                                                  1. re: cassoulady

                                                                                                                                                                    i have found that basic filets like flounder, do just as well dredged in seasoned cornmeal (no flour, no eggs, no milk) and browned in a skillet with just a sheen of oil. actually, i just PAM the skillet, and it browns up, crisps,and sticks beautifully, without drying out.

                                                                                                                                                                    it was a welcome revelation since i try to avoid deep fried stuff, but love the occasional "breaded" filet, much less greasy.

                                                                                                                                                              2. re: smtucker

                                                                                                                                                                I have to say, maybe the flounder we get here off the NC coast is a different breed. Whole flounders are HUGE and weigh about 3 pounds each. and 4 filets equal up to about 2 pounds of meat!

                                                                                                                                                              3. New week. New fish. This week was haddock again. We were given a really big guy. First off, my freezer is so full of fumet we have called a moratorium on making more. With this knowledge, I decided to process the fish differently. I cut six 1 inch steaks and then filleted the tail section.

                                                                                                                                                                I made a quick Chinese orange sauce from a Martin Yan book. I marinated the fish in a bit of the sauce while waiting for the cast iron fry pan to get really hot. When the pan was ready, I dredged the fish in rice flour, added a tiny amount of peanut oil to the pan and dropped in the fish. Cooked four minutes per side and the fish was done. I did have to turn the pan down mid-stream. It was just too hot. Also had to add a bit more oil. Placed the fish on a plate to sit while I stir-fried some vegetables. Just before serving, I added the rest of the sauce to the fry pan, let it sizzle for about 20 minutes and poured over the fish.

                                                                                                                                                                This was really good. I think with a little practice I will be able to get the nice crust without the few burns spots. [p.s. the head went into the freezer. I simply can't throw out such a lovely piece of fish.]

                                                                                                                                                                10 Replies
                                                                                                                                                                1. re: Gio

                                                                                                                                                                  I keep wondering if I will get sick of it but I cant imagine it, not yet anyway. My pick up is today, I assume haddock too. I am having friends over and thinking of cooking it whole... any suggestions out there for exact preparation?

                                                                                                                                                                  1. re: cassoulady

                                                                                                                                                                    I have done whole two ways... on the grill and in a fish steamer. For the grill, I cleaned the inside of the cavity really well. I then slit the fish three times diagonally on both sides, rubbed with olive oil and then seasoned with salt and pepper. I let the fish sit like this for about half an hour before the fish [in a fish basket] went onto the grill.

                                                                                                                                                                    Steaming was simple. I made a court bouillon in the bottom of the pan, stuffed the cavity with lemons and herbs, lowered the whole fish into the steamer and let it simmer until done. Very simple; almost too simple actually. [I had just inherited a fish steamer pan and wanted to try it out.]

                                                                                                                                                                    Sometime when we get a smaller fish, consider Patricio Yao's Whole Fish with Ponzu sauce that she did on Ming Tsai's show. The recipe is on Ming's website. Involves some really hot oil, but this haddock would have been too big for that prep.

                                                                                                                                                                      1. re: Gio

                                                                                                                                                                        Gio, this is my first time cooking fish whole. Assuming it is a cod of average size, how many people will this serve?

                                                                                                                                                                        1. re: cassoulady

                                                                                                                                                                          We're only 2 adults here. There were always leftovers which were used about 2 or 3 days later for another meal...tacos, chowder, salads, etc. and sometimes a bit left over from That which became someone's lunch the next day. So I guess I would say 4 "normal helping" adults, if your idea of a normal helping is about the size of the back of your hand when it's closed like a fist. But remember there's the cage to make stock with as well.
                                                                                                                                                                          These fish are Big And Fresh !

                                                                                                                                                                          1. re: Gio

                                                                                                                                                                            thanks, i am deciding if I should invite two more friends ( currently there are 4 adults eating it). But with some veggies and salad i bet it could feed six.

                                                                                                                                                                            1. re: cassoulady

                                                                                                                                                                              Really, to feed 6 I think the portions ought to be a little on the smaller size and the side dishes plentiful.... just to be safe.

                                                                                                                                                                              Edit.. personally, I'd rather feed just the 4 and have some L/Os since this is your first whole fish. Then you can see how well you can slice the fish to serve for future dinner parties..JMO.

                                                                                                                                                                                1. re: Gio

                                                                                                                                                                                  I roasted the haddock whole and it was wonderful. I half followed an anthony bourdain recipe, half made it up. The flavor was so amazing, rich and buttery tasting lamost like lobster, very different than any store bought haddock i have had. It was also enourmous, it fed six adults, and two childen with leftovers.

                                                                                                                                                                      2. re: Gio

                                                                                                                                                                        This sauce is in Martin Yan's China. I picked this up on the Costco book table last year for $11. I have only used some of the techniques and sauce recipes since I have been having too much fun with Land of Plenty. I can post the ingredient list when I return home in a couple of days.

                                                                                                                                                                      3. I maybe the only one still cooking 8lbs of fish per week, but thought I would post what I did with my fish this week. We had a choice of hake, flounder or haddock. We chose the haddock.

                                                                                                                                                                        Night 1 I pulled out FISH: Without a Doubt and did his broiled fish. For once, I actually had all the herbs he suggests including chives from the garden. For some reason, this preparation, this time, was perfect.

                                                                                                                                                                        Tonight I freelanced. I had an avocado that was ready to eat and some tomatillos in the fridge, so I decided to try recreating a Bayless Roasted Tomatillo sauce I saw on Create this week. Roasted the tomatillos, sliced onion, and unpeeled garlic cloves. I then threw these in the blender with a serrano, some cilantro with stems and let the machine go to work.

                                                                                                                                                                        Meanwhile, the avocado was turned into a guacamole with diced tomatoes, raw red onion, cilantro, garlic and lime juice.

                                                                                                                                                                        Dredged the fish in fine corn meal and sauteed quickly. When done, I topped each piece of fish with some of the tomatillo sauce, fine diced red onion and more of the tomato cubes. Served with black beans and the guacamole. This was so fabulous! I think this moves into the summer rotation and would be equally good with grilled fish.

                                                                                                                                                                        p.s. I think it time for me to buy Bayless' cookbook along with a Kennedy.

                                                                                                                                                                        3 Replies
                                                                                                                                                                        1. re: smtucker

                                                                                                                                                                          You have No Idea how much I'm missing this season's share. Next time for certain...

                                                                                                                                                                          1. re: smtucker

                                                                                                                                                                            I had a double pick up of fish this week. I got a whole hake and hake filets. It was a lot of fish! we cooked some of the filets night one, just dredged in panko and sauteed, parsley and lemon on top. so simple. Night two, we had 8 friends and roasted the hake whole. I must add that this fish share has been a wonderful excuse to get people together mid week. Roasting whole is so easy, and it feeds so many people!! We just stuffed with lemon slices, garlic scapes and parsley and some olive oil and roasted served with rataouille and some new potatoes. I am already sad to think of the season ending. I still have some hake filets that will get cooked up today.

                                                                                                                                                                          2. what is everyone making this week?

                                                                                                                                                                            8 Replies
                                                                                                                                                                            1. re: cassoulady

                                                                                                                                                                              Last night I cut two cod steaks from the center of the fish, brushed with olive oil, an ancho chili rub I made last week for ribs, and a little salt. Grilled over charcoal. Served with a green salad [lettuce from Hutchins Farm] and a cucumber salad. Pretty fabulous.

                                                                                                                                                                              Two tail fillets will turn into fish tacos, and the two fillets from near the head will be broiled a la Moonen.

                                                                                                                                                                              Cages went into the fish parts freezer bag. Will make more fumet next week.

                                                                                                                                                                              1. re: smtucker

                                                                                                                                                                                I will be getting my cod today and sadly am solo the next few days. Will likely give some to neighbors. Not sure how I will prepare it for myself tongiht.

                                                                                                                                                                                1. re: cassoulady

                                                                                                                                                                                  The fish does hold up pretty well in the fridge... about three days. You can always freeze fillets, already portioned in the freezer. And, you can also poach the fish and make fish cakes. I freeze these and it is a quick and easy lunch or dinner on those nights that I am too exhausted to make a complete meal.

                                                                                                                                                                                  1. re: smtucker

                                                                                                                                                                                    thanks for the tips!! it is a daunting amount when you are alone!

                                                                                                                                                                                    1. re: cassoulady

                                                                                                                                                                                      Ditto smtucker's suggestion re fish cakes. It is like money in the bank to have a bunch of these in the freezer. Add Moonen's spicy remoulade or your favorite tartar sauce and a salad or green veg and you have a fabulous meal in less than 20 minutes. Had them last night with freshly-shelled local peas (and since I am a pea pig it did take longer than 20 minutes to make dinner -- all that shelling!) -- it really doesn't get much better.

                                                                                                                                                                                      I keep meaning to make this recipe recommended by Joe H. http://projects.washingtonpost.com/re...

                                                                                                                                                                                      1. re: GretchenS

                                                                                                                                                                                        The Moonan tartar sauce is wonderful too. Make sure you try it if you get bored of the remoulade.

                                                                                                                                                                                        And fresh peas are my most favorite thing in the world. Worth the tedious amounts of time it takes to shell. And if you can do the shelling within two hours of picking, cooking the peas is totally optional!

                                                                                                                                                                                        1. re: smtucker

                                                                                                                                                                                          what are everyones favorite fish cake recipes?

                                                                                                                                                                                          1. re: cassoulady

                                                                                                                                                                                            I constantly make the Moosewood Low fat favorites Thai Fish cakes. they're simple, tasty, and sensible. they freeze well. i'll include some of the bits i've done differently along the way.

                                                                                                                                                                                            Thai Fish Cakes
                                                                                                                                                                                            Moosewood Low-Fat Favorites

                                                                                                                                                                                            1/2 lb skinless white fish
                                                                                                                                                                                            3 tbsp minced onioins
                                                                                                                                                                                            1 egg white (I always use an entire egg)
                                                                                                                                                                                            1 tsp Thai Curry paste (I usually go 1T-red or green)
                                                                                                                                                                                            1/4 tsp salt
                                                                                                                                                                                            2 tsp cornstarch, plus some for dusting hands (i have also subbed 1T flour and got a nice dense cake--the cornstarch makes a looser, somewhat more fragile cake to start with)
                                                                                                                                                                                            2 tbsp minced green beans (about 4 beans)--(I have also used minced green bell pepper)
                                                                                                                                                                                            2 tbsp minced red bell pepper

                                                                                                                                                                                            Combine the raw fish, onions, egg white, curry paste, salt and cornstarch in the bowl of a food processor and blend until well mixed but not totally smooth. Stir (*fold*)in the green beens and bell pepper.

                                                                                                                                                                                            Dust your hands with a little cornstarch to prevent sticking and form the mixture into eight patties. Lightly spray or oil a non-stick skillett and saute the cakes in two batches on medium heat for about 4 minutes on each side, until golden and cooked through.

                                                                                                                                                                                            **I found i had a better time with these when i oiled my hands rather than dusted them. Rather than divide them into an equal amount of patties, I go with a tablespoon's worth of the mix, form it into a ball and set it on the plate while i form the others.
                                                                                                                                                                                            I definitely stick with the PAM, it works beautifully. i flatten them lightly when i put them in the skillet. I give it about 4-5 minutes per side.

                                                                                                                                                                            2. I need to get more imaginitive. I just made panko crusted cod filets last night. simple and delicious.

                                                                                                                                                                              1. are you guys all signing up for the august season?

                                                                                                                                                                                5 Replies
                                                                                                                                                                                1. re: cassoulady

                                                                                                                                                                                  I want to but DH said he wants to investigate the Farmer's Markets in Winchester and at Revere Beach first.

                                                                                                                                                                                  1. re: Gio

                                                                                                                                                                                    the past two weeks i have had lots of friends on vacation so i have been a bit overwhelmed with fish since I have had less people to invite for dinner, but I feel like its been so good, i cant say no. i am so used to having the wonderful fish each week, i miss it already. Gio, have you done the winter shares with shrimp?

                                                                                                                                                                                    1. re: cassoulady

                                                                                                                                                                                      Hi Cassoulady... yes, we did the winter shrimp. Still have about 2 lbs in the freezer. The problem was that we only recieved a few deliveries due to the bad weather. Then it was either double up or cod.

                                                                                                                                                                                  2. re: cassoulady

                                                                                                                                                                                    We have, sadly, lost our fish mojo. Our freezer is full of fish fumet and random fillets from the weeks that we couldn't eat four meals of fish. And so we are going to take a small break, clean out the freezer, and wait until the kitchen is a lot cooler before rejoining. We have eaten fish almost every single week, four meals a week, for a year. And we need some breathing room so we can enjoy some calamari, red snapper, or bluefish.

                                                                                                                                                                                    1. re: smtucker

                                                                                                                                                                                      four meals of fish is a lot per week. I have typically been inviting groups of friends over so its been often only 1 or 2 meals per week.
                                                                                                                                                                                      I am way behind in my fumet making, there are a lot of cages in the fridge.

                                                                                                                                                                                  3. Does anyone have tips on grilling the whole fish?

                                                                                                                                                                                    13 Replies
                                                                                                                                                                                    1. re: cassoulady

                                                                                                                                                                                      I have been doing a lot of fish grilling this summer. NOTE: I have a great fish basket thing-a-ma-bob that makes this very easy.

                                                                                                                                                                                      Depending on the size of your grill and the type of fish you are grilling, you may need to trim the fish down by removing the head, or tail, or.... I wash the fish well after any needed trimming, and then slash the fish three times on both sides. Rub with olive oil, especially into the slits, season with salt, inside and out. For a larger fish, such as cod, I might stuff the cavity with some lemon slices and herbs. Even though the fish is oiled, we still use spray oil on the fish basket to make cleaning easier.

                                                                                                                                                                                      We use a charcoal grill and I would say he is using a fairly hot fire. He uses both direct and indirect heat to control the amount of char to cooking time since I don't like burnt fish.

                                                                                                                                                                                      For larger fish, you can also cut crosswise to get steaks which are very easy to control since you will have similar thickness from steak to steak.

                                                                                                                                                                                      1. re: smtucker

                                                                                                                                                                                        Thx! i just realized that I am getting whole sole today. Still being new to fileting, I just dont think I will do a good job at this. Any ideas of who to cook it whole?

                                                                                                                                                                                        1. re: cassoulady

                                                                                                                                                                                          When my father brought home whole flounder, my mother just dusted it in seasoned flour and pan-fried it. The same would do for sole. What made this a special meal was the accompanying potato salad. This was the only time she made it, and while the potatoes were still hot she mixed them with the mayo, vinegar, sugar, and chopped onion (which was cold since she refrigerated onions). The contrasts of tender warm potato with cool, crisp onion combined with the crisp fish skin and creamy flesh were a taste bud party!

                                                                                                                                                                                          1. re: cassoulady

                                                                                                                                                                                            My kitchen was WAY too hot to do a lovely pan-fried with a butter sauce that I did all winter. Instead, I took some kitchen shears and trimmed all around the fillets. [Hold the fish up to the light and you will see where the meat stops.] Then I took a cleaver to remove the heads. [And I am so fish weary I threw out the trimmings.] When removing the heads I was VERY careful to not puncture the innards. Sole/flounder guts smell just awful and yesterday's fish smelled particularly muddy. [p.s. remove the guts the day you get the fish otherwise the fish might begin to rot.]

                                                                                                                                                                                            Then I proceeded as above. Making three slits on each side, rubbing with oil and salt. No stuffing a flounder.

                                                                                                                                                                                            We consumed three of the fish last night. Tonight there will be three more and I am thinking of doing an Asian-style marinade to mix it up just a bit.

                                                                                                                                                                                            Next winter, do consider making the Julia Child/Pepin rendition of dover sole. It is far more work, but really delicious. But not in this heat!

                                                                                                                                                                                            1. re: smtucker

                                                                                                                                                                                              thanks I will try my best!
                                                                                                                                                                                              how many fish did you get total? I am so confortable with the cod, this is the first time with sole for me : )

                                                                                                                                                                                                1. re: smtucker

                                                                                                                                                                                                  HA! I was thinking we would get two... yikes!!! time to find some dinner guests.

                                                                                                                                                                                                  1. re: cassoulady

                                                                                                                                                                                                    They aren't that big. One or two per person depending on their appetite. I can only eat one; DH can almost finish two with some encouragement.

                                                                                                                                                                                                      1. re: cassoulady

                                                                                                                                                                                                        flounder guts are by the head right? Im so confused

                                                                                                                                                                                        2. re: cassoulady

                                                                                                                                                                                          I did a whole sheepshead in one of those grill baskets that sandwiches the item to be grilled in it. I did a general thai type marinade, headed and gutted and stuffed the cavity with some complimentary herbs and lime slices. grilled in no time. the skin charred off, but the meat was so flavorful and rich....mmm

                                                                                                                                                                                        3. Ok, so I managed to figure it all out. I gutted the sole, took the head off and grilled them, they were amazing!!!!
                                                                                                                                                                                          At the dinner table the discussion turned to the the new fish share season and there was a unanimous YES to signing up again.
                                                                                                                                                                                          This has really been a wonderful experience and I have learned so much about preparing fish.

                                                                                                                                                                                          2 Replies
                                                                                                                                                                                          1. re: cassoulady

                                                                                                                                                                                            I'm going to grill my sole tonight, can't wait, how hot a fire did you use?

                                                                                                                                                                                            1. re: GretchenS

                                                                                                                                                                                              I would say it was medium but I am not really a great griller and can never seem to get the heat quite right. It cooked very quickly though.

                                                                                                                                                                                          2. Should we start a new thread for this new season of the CSF to talk about what we all are making?

                                                                                                                                                                                            1 Reply
                                                                                                                                                                                            1. re: cassoulady

                                                                                                                                                                                              Great idea, I was just thinking that as I scrolled down forever on this thread!

                                                                                                                                                                                            2. Its my lat pick up of this season and I am getting bluefish filets. any ideas of how to prepare? I have ordered bluefish in restaurants and like it but never prepared it myself.

                                                                                                                                                                                              1 Reply
                                                                                                                                                                                              1. re: cassoulady

                                                                                                                                                                                                I ended up making Blue Fish Dijonaise from Fish Without a Doubt. It was so great and easy.

                                                                                                                                                                                              2. I am not sure how many of you are doing the November season, but I thought I would revive this thread. I pick up on Mondays and got Sand Dab fillets. I lightly floured the fillets along with some salt and pepper and then sauteed them in butter for about 1 min- i.5 min per side. Before starting the saute process, I made a beurre blanc sauce with a little parsley ( following the recipe from Mastering the Art of French Cooking). I kept the sauce warm in a thermos. and then plated the fish, added a bit of sauce. It was so wonderful.

                                                                                                                                                                                                1. I am receiving monkfish today! I have eaten monkfish in restaurants but never prepared it. Does anyone have tips/sugestions?

                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                  1. re: cassoulady

                                                                                                                                                                                                    It gets rubbery if overcooked, like shellfish. My Gloucester Fishermen's Wives cookbook calls for dlpping it in a mayo/milk emulsion, breading, and baking.

                                                                                                                                                                                                  2. today was hake filets, it was so good!!! I made it very simply, salt pepper and then sauteed in butter and finished in the oven briefly and made a buerre blanc sauce. it was simple and wonderful.

                                                                                                                                                                                                    1. This week I got two whole haddock. It was so wonderful. I dredged it in panko, and sauteed it. It had the most buttery flavor. What has everyone been doing with their catches?

                                                                                                                                                                                                      1. Today I am getting whole red fish which I have never prepared before. Does anyone have ideas on how to prepare?

                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                        1. re: cassoulady

                                                                                                                                                                                                          This is what I made when we received a similar fish last year. A bit of work, but the flavor was amazing! I bought my ponzu sauce at a Japanese market which saved me some time.


                                                                                                                                                                                                        2. I didnt have much time tonight so I ended up fileting the fish ( this is a pretty easy fish to filet). I left the skin on one side though. Then I sauteed the fish in a bit of oil and finished it in the oven with some parsley lemon garlic herb butter that I had already made and had in the fridge. It was so good! I also got the Maine Shrimp so I boiled some up as an appetizer- YUM. I literally put them in the water for about 30 seconds then drained and we peeled them and ate them.