Whole Roasted Porgy

This recipe is from Craig Fear as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.

Directions

1. Rub fish including the cavity with olive oil and lemon juice.

2. Stuff cavity with garlic, lemon slices, and fresh herbs.

3. Place in a baking dish and roast at 425 degrees for 15—20 minutes.

4. It’s done when the flesh flakes easily with a fork.

These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. The program is made possible by funding provided by commercial fishermen of MA from permit fees at no additional cost to the fishermen via @massmarinefisheries Seafood Marketing Grant Program.

Oven Roasted Bluefish

This recipe is from Abigail Rose as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.

Time: 45 minutes
Serves: 2-3

Ingredients
· 1.5 lb bluefish
· 1 lemon
· 3 tablespoons of chive (or any seasoned) butter*
· salt
· black pepper
· 2 tablespoons white cooking wine
· 1/4 cup breadcrumbs

Directions
Preheat oven to 350 degrees F.

Prepare a tinfoil “boat” on a sheet pan to hold the fish and sauces. Pat fish dry and place in the foil boat skin side down. Squeeze half the lemon on top of the fish. Place 3 tablespoons of the butter mixture on the fish and generously spread it on top the fillet. Season the top as desired with salt and pepper. Pour 2 tablespoons of white cooking wine on top. Lightly sprinkle top of fish with breadcrumbs. Place some slices of lemon on top.

Bake in the oven at 350 degrees for 25-30 min. 

*To make the seasoned butter, combine 2 sticks of butter, 1 bunch chives, salt, pepper, garlic powder. Bring the butter to a boil, add the seasonings and chives. Let boil for a minute or two, then place in a shallow dish to cool.

These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. The program is made possible by funding provided by commercial fishermen of MA from permit fees at no additional cost to the fishermen via @massmarinefisheries Seafood Marketing Grant Program.

Sheet Pan Roasted Black Sea Bass

This recipe is from Abigail Rose as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.

Time: 45—60 minutes
Serves: 4

Ingredients
· 2 whole black sea bass
· 2 tablespoons olive oil or any high heat oil
· garlic, to taste
· salt, to taste
· black pepper, to taste
· 1 sprig fresh rosemary
· 1 sprig fresh thyme
· 1 bunch chives
· 1 lemon, cut in half

Directions
Preheat oven to 450 degrees.

Gut fish, remove fins, and descale. Smother fish with olive oil, and sprinkle with garlic, salt, pepper, rosemary, thyme, and chives. Squeeze half a lemon into each fish cavity.

Roast for 20—30 minutes, until fish is cooked through.

These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. The program is made possible by funding provided by commercial fishermen of MA from permit fees at no additional cost to the fishermen via @massmarinefisheries Seafood Marketing Grant Program.

7 Black Sea Bass Recipes

Recipes courtesy of Fearless Eating as part of the Massachusetts Seafood Ambassador program led by Eating with the Ecosystem. Click the button below to access recipes.

Whole Roasted Black Sea Bass

Whole Grilled Black Sea Bass

Grilled Black Sea Bass Fillets with Garden Salsa

Black Sea Bass Piccata

Black Sea Bass Chowder

Lemony Black Sea Bass Soup

Zuppa di Pesce with Black Sea Bass

These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem . Follow all #MASeafoodAmBASSadors @jennyshearawn @chrissytherd @fvmidnightourscallops @fearlesseating @cedarrockgardens for more ideas.

Funding provided by the proud commercial fishermen of MA from permit fees at no additional cost to the fisherman via DMF's Seafood Marketing Grant Program.

#MASeafood
#SeafoodiesNE
@massmarinefisheries
@woodsholeseagrant

Winter Citrus Roasted Whole Black Sea Bass

Recipe courtesy of Edible Delmarva. Click the button below to access the recipe.

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!

Oven-Roasted Atlantic Butterfish with Fennel and Tomato

Recipe courtesy of Saveur Magazine. Click the button below to access the recipe.

Photo Credit: Maura McEvoy

WHOLE ROASTED MACKEREL WITH ROASTED FINGERLING POTATOES AND HORSERADISH CREAM

Recipe courtesy of Lisa Lofberg of Little Moss Restaurant in South Dartmouth, MA

RECIPE

Serves 4

INGREDIENTS

• 4 whole 1.5 lb Atlantic Mackerel, gutted

  2 lemons, juiced, plus lemon slices for garnish

  1lb Fingerling Potatoes

  1 cup Creme Fraiche

  1/4 cup fresh grated Horseradish Root

  1/4 cup fresh dill sprigs

  1 bunch fresh scallions, julienned

  Salt and Black Pepper to taste

INSTRUCTIONS

Preheat oven or grill to 450 F

Steam Potatoes for 15-20 min until soft to the touch.  Toss with salt and gently smash with the palm of your hand until they just begin to crack.  Drizzle with oil and arrange in 1 layer on a half sheet pan.  Roast in oven for approximately 20 minutes until golden brown and crispy

Mix Creme Fraiche with Horseradish and 1 T of the lemon juice.  Add salt to taste.

Rinse Mackerel and pat dry.  Coat in oil and liberally salt both sides of fish, as well as the inside.  Place on a pan lined with a silpat in using the oven.  If grilling, place fish in a grill friendly rack.  Squeeze half of the lemon juice onto the fish, inside and out.  Roast or grill for approximately 10 minutes.  

Place whole fish on a serving platter with potatoes.  Add additional salt, pepper and lemon juice to taste.  Sprinkle with dill, scallions & lemon slices.  Serve with Horseradish Cream.   

HOW TO PREPARE A WHOLE SCUP

Courtesy of Cathy Pedtke, Eating with the Ecosystem

Cathy is our board vice president and she is also a chef and recipe developer! We asked her for some help with producing a few how to guides for the home seafood cook.

WHOLE SCUP FOR GRILLING OR BAKING

Servings: 2 Total time: 35 minutes

INGREDIENTS:

• 1 whole scup

•  0.5 lemon (fresh or preserved)

• 1 cup herbs (Use what you have: chives, thyme, rosemary, parsley or basil all work great!)

• 2-3 cloves garlic, smashed

• 2 tbsp salt

• 1 tbsp oil

  DIRECTIONS:

• Clean and scale your scup, trimming off top and side fins but leaving tail and head intact (Many fishmongers will do this step for you)

• Rub the scup inside and out with salt - use finely ground salt for best results

• Open the scup belly and fill with sliced lemon, herbs, and mashed garlic. Use a knife to cut further down the belly to make a little more room if needed.

• Press the fish closed and brush the outside with olive oil. If you’re grilling the fish, add extra oil and lightly grease the grill grate as well to prevent sticking. This is less of a problem if baking the fish. 

• To grill, lay fish on the grill grate over low heat and cook 6 to 8 minutes per side, until fish is firm and flakes easily. You can also wrap fish in a single layer of foil to make it easier to maneuver on and off the grill, but this will prevent the skin from charring and lessen the smoky flavor.

• To bake, lay fish in a baking dish and bake at 375 for 10 to 15 minutes, until the fish flakes easily.   Carefully flake meat directly off the fish bones with a fork: scup has lots of small bones, so be wary while eating. Serve with rice and steamed or grilled veggies, and top with extra lemon juice and herbs!