Recipes from Our Wicked Fish

 

Playing With Your Local Seafood Options

When it comes to cooking and preparing New England seafood, there are a few things to keep in mind.

  1. Mix it Up
    Don't be afraid to use a lesser known fish even if the recipe calls for a 'traditional fish'. Cod is the iconic fried fish yet more sustainable choices like Atlantic pollock, dogfish, and whiting are flaky, white, and delicious, too!

  2. Don't stop at frying

    Frying isn't your only option; there's broiling, stews, grilling, poaching, roasting, pan searing, crudo, and smoking.

  3. Buy local and in season
    The best quality product is in-season fish that comes from a local CSF or a marketplace that buys from local fishermen.

  4. Talk to the fishmonger, it's what they're there for!
    You can ask them about preparations and even ask them to scale your fish if you buy them whole. Here’s a whole list of what you can - and can’t - ask from your fishmonger

  5. Explore and enjoy!
    Preparing local catch was more common 'back in the day'. The internet and vintage cookbooks are great and interesting resources for creative and classic recipes (this episode from The French Chef is a favorite!).

 

Visit Our Wicked Fish's Pinterest Boards for a large collection of recipes featuring local fish! 

 

FISH SUBSTITUTIONS

The Whole Fish Story. The French Chef is a television cooking show created and hosted by Julia Child 

 

Start Cooking!