Pan Roasted Acadian Redfish Recipe
CRISPY FRIED FLOUNDER, CHINESE-STYLE
Recipe courtesy of the Woks of Life. Click the button below for the recipe.
“LIMAN STYLE” WHITING
Recipe courtesy of Noah Cain for a Cook a Fish, Give a Fish class. Click the button below to access the recipe.
During the class chef Noah showed us a very cool way to butterfly and remove the bones from the whiting. This method is the same method that is more commonly used on sardines. Click this link to learn how to do it. If you can’t find whiting you could also use any mild flavored flaky white fish.
WHITE FISH STOCK
Recipe courtesy of epicurious.com. Click the link below to access the recipe.
This is a simple fish stock recipe and is a great way to use the bones, heads, racks, etc from a fish you have filleted.
JING LOU YU (CANTONESE-STYLE STEAMED SEA BASS)
Recipe courtesy of Saveur Magazine. Click on the button below to access the recipe.
GRILLED WHOLE SCUP WITH SUMMER VEGETABLES
Recipe courtesy of Jason Timothy for a Cook a Fish, Give a Fish class. Click the button below to access the recipe.
scup brining
BAKED FLOUNDER WITH PANKO BREADCRUMBS
Recipe courtesy of Rizwan Ahmed for a Cook a Fish, Give a Fish class. Click the button below to access the recipe.
This recipe calls for a whole local flounder and asks you to filet it. Follow this guide to learn how to filet your flounder. You can also use already filleted fish.
PAN FRIED FISH: CHINESE WHOLE FISH RECIPE
Recipe courtesy of the Woks of Life. Click the link below to access the recipe.
This recipe is great with scup, black sea bass, tautog, acadian redfish, sea robin, or any other whole local fish.
KAREI NO KARAAGE/WHOLE DEEP-FRIED FLOUNDER
Recipe courtesy of SHIZUOKA GOURMET. Click the button below to access the recipe.
Winter Citrus Roasted Whole Black Sea Bass
SALT CURED RHODE ISLAND BUTTERFISH
Video by John Lee and Kate Masury for the Fish Forward Initiative
INGREDIENTS
Butterfish
Salt
Oil
INTRUCTIONS
Gut your butterfish.
Butterfly the butterfish and cut out spine.
Pat dry and lightly salt butterfish.
Cover with paper towel and place in fridge for about 24 hours (allow air to circulate, don’t place in air tight container).
Remove butterfish from fridge. Lightly oil aluminum foil on a baking sheet.
Move oven rack to so that it is close to the broiler. Turn broiler onto high.
Place butterfish on baking sheet. Broil for about 7 minutes and enjoy!
Roasted Scup with Briny Herb Sauce
Recipe courtesy of Edible Boston magazine. Click the link below to access the recipe.
Photo by Michael Piazza
HOW TO BRINE BUTTERFISH
Courtesy of Hiro Uchida via New England Seafoodies
Instructions
Here is how I usually prepare Butterfish: brine and dry.
No need to fillet them (but a bit of cutting is involved), easy cooking, and best of all you can eat everything -- including all the bones! Just make sure to thoroughly grill the fish, so the bones become crunchy and easy to eat.
(1) Clean and cut open as in the first picture. Some recipe says to use 4% saltwater when cleaning; I just use the plain tap water b/c I'm lazy.
(2) Make 15% saltwater. Ex. for 1 quart of water, add about 6 ounces of salt (or if you prefer the metric system like me, add 176 grams of salt to one liter of water). Submerge the butterfish in this solution and let it sit for about 20 minutes but no more than 25 min (second picture).
(3) Pat the fish dry with a paper towel. Place them on a rack and dry them overnight. Here, I placed them inside the fridge and it worked beautifully (third picture). But the smell could be an issue. What they need is a cold and dry place. During the NE winter, maybe this can be done outside.
To cook, I prefer simple grilling. Because of its fattiness and drying process, you can't really overcook the fish (unless you burn it down, of course). As mentioned above, grill thoroughly, aim for well-done and a bit more so that all bones become crunchy, like crackers. I usually eat everything except the head. My friend ate everything including the head!
Roasted Cod with Cilantro Salsa and Cod Salad with Wheatberries, Spinach and Lime
Recipe courtesy of Heather Atwood. Click the button below to access the recipe.
FRIED FISH WITH PLANTAINS, CABBAGE SALAD, AND PICO DE GALLO
Recipe courtesy of Alba Rabe and 41ºN. Please click the button below to access the recipe.
Recipe may be applied to any kind of fish small enough to fit in a baking pan or wok. Try it with local species such as scup, herring, whiting, mackerel, sea robin, sea raven, or small black sea bass.
FISH ESCABECHE
Recipe courtesy of Alice Rivera and 41ºN. Please click the button below to access the recipe.
Recipe may be applied to any kind of fish small enough to fit in a baking pan or wok. Try it with local species such as scup, herring, whiting, mackerel, sea robin, sea raven, or small black sea bass.
BAKED FISH WITH TOMATO SAUCE
Recipe courtesy of Gonya Jangaba and 41ºN. Please click the button below to access the recipe.
Recipe may be applied to any kind of fish small enough to fit in a baking pan or wok. Try it with local species such as scup, herring, whiting, mackerel, sea robin, sea raven, or small black sea bass.
Steamed Whole Fish with Black Bean Sauce
Recipe courtesy of Edible Rhody magazine. Please click the button below to access the recipe.
This recipe would be great with scup, black sea bass, acadian redfish, or any other whole fish.
GRILLED WHOLE BLUEFISH WITH CHARRED CORN & YOGURT DRESSING AND PEACH TOMATO SALAD
Recipe courtesy of Edible Rhody magazine. Please click the button below to access the recipe.
