Living a few miles inland from the Atlantic, I’ve learned a few things when it comes to fresh fish. Just be sure to stock up on lemons and melted butter and maybe a few spices and fresh parsley.
- Cod. Once available in unbelievable quantities, it’s become scarcer and costlier. Still, it’s classic – especially as scrod.
- Haddock. Makes a great sandwich or flaky fish ’n’ chips.
- Monkfish. Like lobster tail.
- Dayboat dogfish shark. It’s a favorite in England for fish and chips. A different texture than haddock. Nothing like a little variety, right?
- Trout. You don’t have to be near an ocean.
- Salmon. Now we’re talking.
- Striper, so I’ve heard. This one’s purely for sport fishermen and their friends and family. Or the cormorants and osprey and bald eagles that follow them upriver.
- Flounder. We have some good species at hand.
- Dabs or American Plaice. Now we’re into a cooperative program to protect the local marine resources through more responsible practices. These less popular but more populous alternatives make for fine fresh eating.
- Hake, flounder, pollock, or king whiting. Ditto, ditto, ditto, and, yes, ditto. Depending on the week they come in.
For details on some of these, check out the New Hampshire Community Seafood site. The cooperative’s introduced us to some delicious but largely unknown species that are abundant in our own waters, and it’s devoted to sustainable community.
When it comes to fish and shellfish, what are your favorites? Any special way of preparing them, too?
Continuing the poetry parade, see what’s new at THISTLE/FLINCH.