When it comes to cooking and preparing New England seafood, there are a few things to keep in mind.
- Mix it Up
Don't be afraid to use an underutilized 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 mild, too!
- Don't stop at frying
Frying isn't your only option; there's broiling, steaming, roasting, pan searing, crudo, and smoking.
- Buy local and in season
The best quality product is in-season fish that comes from a local CSF or market that buys from local fishermen.
- 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.
- 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 on of our favorites).
Visit Our Wicked Fish's Pinterest Boards for a large collection of recipes featuring local fish!
Authentic New England Cooking
Meet Heather Atwood! A North Shore food blogger, cookbook author, and fellow a-fish-ionado who celebrates the food, and the people, in Massachusetts. She is well-known for designing original and approachable recipes that highlight local fish. Heather also showcases regional favorites, such as Gloucester Fishermen's Wives Redfish Stew, in her blog and in her recent cookbook "In Cod We Trust".
Recipes From Heather Atwood
Dabs in Lemon/Mustard Butter & Crumbs
"These small, delicate fillets are so versatile you will never ask for cod again.... I offer the butter and breadcrumb recipe so you can taste the singular delicacy and sweetness of this fish. "
Beer Battered Dogfish with Cornmeal Crust
"...Dogfish make the best fish and chips.”
'The meat is white as snow, very lean, and firmer even than halibut...'
Green Crab Seafood Stock and Risotto
" For the record, Italians have been cooking with a relative of this crab for years; they’re considered a delicacy. We need to get these crabs into our stock pots."