Week 10

Andrea McCarthy from Connecticut

“For my fish research this week I had Peekytoe crab, mackerel, weakfish, and Jonah crab. I was not able to find Peekytoe crab, and the stores that I contacted said they hadn’t been able to get Jonah crab from Maine. Weakfish seems to be a hit or miss fish. It is not a fish that is targeted but if caught can be sold. I was able to find whole mackerel from Long Island. I find Atlantic mackerel such a pretty fish. The very bright iridescent blue to green backs with the black zaggy stripes on a very streamlined body is so striking. Mackerel is an oily fish making them a good source of omega-3 fatty acids. Researching information about mackerel population size came up with no real determination. According to fishwatch.gov, the two most recent stock assessments for Atlantic mackerel have failed to provide adequate information to make overfishing and overfished status determinations.”

Christina Rodriguez from Rhode Island

 Pasta Nautika

Pasta Nautika

“We've been waiting for weeks to get lobster on our Fish List and when it finally happened we were so excited. We bought 2 live lobsters from the Newport Lobster Shack. Prices seem to have gone up since we purchased from there last year, but it's fine since this was FOR SCIENCE! My husband made Pasta Nautika using this recipe from the Providence Journal: http://www.providencejournal.com/entertainmentlife/20170711/small-bites-pasta-nautika-elegant-way-to-combine-lobster-pasta. It was pretty involved, he's prepared live lobster several times before so he's definitely experienced, but this still took him almost 4 HOURS to make from scratch and he used seemingly every pot and dish we own (clean-up was my job and it was intense). It was well worth it and the dish makes quite a lovely presentation, though I would recommend it to experienced chefs and lobster enthusiasts only. A good tip for anyone preparing live lobster: put the lobster in the freezer for 20 minutes or so, until they go dormant/fall asleep, and then dispatch with a sharp knife behind the eyes just before steaming. This is the compassionate method to minimize their suffering. Don't worry about them "freezing all the way through" in the freezer and then "exploding" when you put them in the steamer -- this isn't like the end of Alien 3!”

Pamela Corcoran from Maine

 Belfast Coop Fish Case with Port Clyde Fresh Catch

Belfast Coop Fish Case with Port Clyde Fresh Catch

“Love supporting our local fishing folk and purchasing from our local coop. Eating with the Ecosystem means recognizing the way our food dollars can support our neighbors and our businesses that are part of the ecosystem, too.”
 Jonah Crab Boiled

Jonah Crab Boiled

Aubrey Church from Massachussetts

“This week is #JonahCrab! The American Lobster and Jonah Crab fisheries are two of the most valuable fisheries in New England, producing over $575 million in revenue annually! The Jonah Crab fishery in particular has developed in response to a perceived increase in abundance, opening markets, and a need for fishermen to diversify. Across the east coast, the Jonah crab fishery is worth over $12 million with landings rising rapidly since the early 2000’s. Jonah Crabs are landed year round by both inshore and offshore lobster boats. Jonah crab meat is flaky and sweet. How do you like to eat Jonah Crabs? Recently I have had Jonah Crab Cakes, Jonah Crab and Artichoke Dip, and Jonah Crab Claws from @FishermensView and it was incredible! Highly recommend! Tonight I enjoy boiled Jonah Crab’s whole! #EatLikeAFish #EatingWithTheEcosystem #JonahCrab #Eatcrabs #eatseafood #newenglandseafood #knowyourseafood #knowyourfishermen”

Kate Aubin from Rhode Island

 Baked and Broiled Yellowtail Flounder with Lemon, Butter, Garlic and Dill

Baked and Broiled Yellowtail Flounder with Lemon, Butter, Garlic and Dill

“Like I've said before, I really prefer to buy from The Local Catch because I know I'm supporting local fisher(wo)men and I'm also supporting the farmer's market. Because of my work schedule, they are often the first place I visit on Saturdays at the Pawtuxet Village Farmer's Market (where I also work a table for the market). If they have something on my list, I often buy it there (even if I've had the fish before) because I don't want risk trying another seafood market afterwards and then striking out (which has happened). So that's how I ended up with Yellowtail Flounder (for the second time). I was hoping to get the cod, but Dave (the vendor) ran out of that quickly, I know he never has steamers with him and I don't like squid very much (except as calamari and that seemed like a lot of work to feed one person), so Yellowtail Flounder it was. I was actually quite happy to see it again, because when I had it a few weeks ago, I really enjoyed it and it was incredibly easy to prepare. Last time I pan seared it, so this time I tried baking and broiling the fish with lemon juice, garlic, dill, and butter. It was once again delicious and easy to prepare. This is a fish I would recommend to anyone who is nervous about cooking fish at home (because it's so easy) or is reluctant to try new things (because the flavor is so mild). I forgot to take a picture of me handling the fish, but I will remember next time.”

Devon Mulligan from Maine

 Devon enjoying her dinner of local skate! (in foil packet)

Devon enjoying her dinner of local skate! (in foil packet)

Sarah Bjorklund from Massachusetts

“It doesn't get much easier than cooking Haddock. We made it the way we usually do. We covered the fish with cracker crumbs, butter, dill, garlic,onion, salt and pepper. This is one of my sons favorite fish dishes. Very kid friendly and not so fishy! We were all very excited to actually have fish on the list!”

Kirstein Davidson from New Hampshire

 Summer cider with Halibut!

Summer cider with Halibut!

“I finally made time this week to get to my local fish market and was able to find halibut. I asked about my other species and my fish monger told me wild caught mussels are cheaper than farm-raised but they usually only have the farm-raised. They do have razor clams and have sold them a couple times, but sea bass is illegal to sell in New Hampshire, so I will not be able to find that. I purchased a half-pound filet and cooked it a couple days later. Tonight, I used a whole wheat bread crumbs and egg bath. Heating up the olive oil in my cast iron pan caused my sensitive fire alarms to go off, so my plan b was to bake the fish. It turned out pretty well, but it was a little dry. I would definitely get this again, because it was easy to cook with. My toddler was less than enthusiastic about the fish, but only because she's teething little tonight.”
Jayne Martin_Scallops.JPG

Jayne Martin from Connecticut

“This scallop was just so tasty. We would definitely look for and purchase this one again.”

 

 

 

 

 

 Appetizers on the deck

Appetizers on the deck

Rindy Sicard from Rhode Island

“I had tuna in a restaurant only once. I wanted to try something different with this, so since I was having some friends over who happen to like sushi, I thought I would give it a try. Tuna Tartare and seared tuna with a mustard aioli. Enjoyed by all!”

 

 

 

 

Craig Gogan from Rhode Island

 About to go in the pot

About to go in the pot

“Jonah Crab was fairly easy to find, we have seen it on previous weeks, it just has not been on our list. It is cheap, $2.50/lbs, and not difficult to cook. Our only comment would be that it is messy to eat and getting all the meat out can be a task. Other than that the taste is great and it is fun to eat out of the shell.”

Maria Vasta from Massachusetts

“The only cooking tips I needed for halibut was how long to bake it for, and at what temperature. I topped the raw fish with salt and pepper, fresh fennel fronds, butter, and lemon slices, and baked that all together. This has been my favorite thing I've made through this project so far!”

Paul Anderson from Maine

 A slight variation on the lobster roll

A slight variation on the lobster roll

“I love a traditional lobster roll, but I have come up with an alternative to Mayonnaise that is more healthy and with good flavor. I use a similar recipe for my home-made tartar sauce: 2 tablespoons plain yogurt, 1 tablespoon sour cream, dash of red wine vinegar, pepper and salt. I also used a warmed hoagie roll instead of the traditional hot dog bun. A sprinkle of tarragon leaves gives it a slight herbal flavor.”

Marta Brill from Massachusetts

“This must be prime fishing season -- because there were lots of fish from previous weeks at Whole Foods! From this week's list, there were just scallops...which I would have chosen anyway! I pan seared them (2 minutes per side) and they were scrumptious. I served them with pasta and summer veggies.”

Kim Gainey from Massachusetts

 Grilled Striped Bass

Grilled Striped Bass

“I've been waiting to justify spending $ 30.00 pound for fish I used to be able to catch from the beach whenever I wanted. I was so excited to see striper on my list! It was perfect! A fat loin perfect for grilling!”
 Photo by Brian: Monkfish for everyone

Photo by Brian: Monkfish for everyone

Brian Haggerty from Rhode Island
“A relatively unknown species to myself turned into a delightful surprise. Pan seared monkfish and finished on the oven with garlic, onions, and tomatoes reduction sauce.”

Stefanie Hall from Connecticut

“I was glad to see monkfish on the list for two reasons. I had never had this type of fish before and my local fish market carries it. Since the weather did not cooperate, I had to bake instead of grill the fish. I made a sauce that included fresh basil and mint, crushed garlic, fresh lemon juice and olive oil. After spreading the fish with the sauce, I baked it for 25 minutes. More sauce was added at the time of serving. I would purchase monkfish again to try cooking it on the grill.”

Carolyn St Jean Gogan from Rhode Island

 Summer flounder in Reynolds Wrap

Summer flounder in Reynolds Wrap

“Buying Summer Flounder was not a new experience for me so this was an easy week. I thought I would cook it using a tried and true method. It was prepared using 2 sheets of Reynolds Wrap. First you clean and pat dry your fish, next lightly drizzle olive oil over the fillets and season both sides. Now, cut up zucchini ,peppers,scallions, small red potatoes, add cherry tomatoes, and lightly oil and season these too. Now thinly slice a lemon ,use about 3 slices, place this first on the bottom sheet of Reynolds Wrap and next put your fillet on top. Now add an assortment of your sliced vegetables and top the whole thing with a pat of butter. Now place the top sheet of Reynolds Wrap over your vegetables and start sealing it up so no steam escapes. Place packet on a cookie sheet in a hot oven 425 degrees and cook for about 20 mins. This never fails and is always good and healthy and is an easy clean up.”