Heather Atwood’s Whole Fish Attack

 Posted by Heather on January 30, 2012  Culinary
Jan 302012
 

We wanted to share this blog post by our friend and sharemember, Heather Atwood, which chronicles her adventures in an alternating fish share. Heather receives whole fish one week and fillets the other. We understand that cooking with whole fish is, at times, daunting. It’s also incredibly healthy, delicious and sustainable. Heather’s post, Whole Fish: Thursday Cod and Friday Salad, is both honest and entertaining. The recipe looks great too!

Find more of heather’s recipes and food chronicles on her blog, Food for Thought, or her column for the Gloucester Daily Times under the same name.

***

Thursday afternoons I pick up my Cape Ann Fresh Catch Share, the fisherman’s version of a Community Supported Agriculture.

A Fresh Catch share holder has a choice of being brave or safe:  you can choose to receive a whole fish or you can choose – ahem – fillets.  Or you can waffle, as I do, alternating weeks of whole fish with fillets.  For some reason, every time I sign up for my share, I think fillets are for whusses.  But, on a Thursday evening the only words worse than, “whole fish today, Heather!” are “Mom, what’s for dinner – I’m hungry!”

Roasted Cod with Cilantro Salsa and Cod Salad with Wheatberries, Spinach and Lime

Ingredients

  • 2 small whole cod
  • 1 inch knob of ginger, grated
  • 1 orange – juice and grated peel
  • 1/4 cup olive oil
  • salt and pepper to taste
  • a pinch red pepper flakes

Cilantro Salsa

  • 1 small bunch cilantro, chopped
  • 1/2 small onion, diced
  • 1 teaspoon cumin seed, toasted first if possible
  • juice of 2 limes
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • salt and pepper to taste
  • 1 pound spinach
  • 1 1/2 cups wheatberries

Instructions

Preheat oven to 450 degrees.  Line a roasting pan with foil.

Rinse fish well, and remove head and tail, simply chopping off each.  Lay fish in the pan.  Stir together dressing, and pour over fish.  Roll and rub so that all is covered.  Roast for 20 minutes, or until the fish flakes when the skin is poked.  Raise oven temperature to broil, and broil the skin for a crispy finish.  We didn’t eat the skin, but it was more attractive, and guaranteed the flesh was cooked.

To serve, simply divide the fish into pieces, depending on the size.  Cut right through the spine, so that each serving is a cross section of the whole fish.  The meat falls away easily from the bone.  Yes, the plate remains are messy – lots of skin and bones – but the flavor in the meat is worth it.

To make the salsa, simply stir all ingredients together and serve on top of the fish.

To make the salad, prepare the wheatberries according to the directions.  Sautee the spinach in 1 tablespoon of butter with salt and pepper added at the end.  Gently mix together flaked fish, wheatberries, spinach, salsa, and the marinade left from the roasting pan.

Season Changes Win2011 vs. Spr2012…

 Posted by Stevie T. on January 27, 2012  CAFC News
Jan 272012
 

As of today, Fri. 1/27/12, CAFC’s Winter 2011 Season is closed to new orders. There’s the Win2011 weeks 7 & 8 still to get delivered though. We’re targeting February 3rd to have details [...]

Lobster Bisque via Food on the Food

 Posted by Heather on January 23, 2012  Culinary
Jan 232012
 
Lobster Bisque via Food on the Food

Inspired by the lobsters from our fall Neptune’s Choice share, Tammy Donroe developed this great recipe for lobster bisque that we wanted to share. Tammy, a Boston-based freelance writer and faithful sharemember of Cape Ann [...]

Jan 162012
 

If you’ve followed some of the Fisheries News we’ve linked to on our blog’s RSS feeds, you might have noticed a subtle change to some names. The organization that regulates how most fish [...]

Fish Stock

 Posted by Tod Dimmick on January 6, 2012  Culinary
Jan 062012
 
Fish Stock

Fish stock is the foundation for seafood soups and stews.  My basic method is from the 1990 Fannie Farmer Cookbook (By the terrific Marion Cunningham), although I have tinkered with it.  After the [...]

Jan 022012
 

Regarding the Gulf of Maine commercial Northern Shrimp fishery season this winter, we’re keeping our fingers crossed, but have some serious doubts regarding shrimp availability. Today the season will “open” for commercial boats [...]

Dec 052011
 
Shop locally - CAFC Winter Season Delivery Partners

Winter Season is upon us and as we look toward another 8 weeks of fish deliveries we wanted to pause and give thanks to some of the people and places that help us [...]

Dec 052011
 
Haddock Chowder with Potatoes, Corn, Onions & Sage

The whole family devours this creamy version of classic fish chowder. This is a gateway dish for kids who “don’t like fish” – they might just change their minds. Prep time: 15 Minutes [...]

Nigel Tufnel Day 11/11/11

 Posted by Stevie T. on November 11, 2011  CAFC News
Nov 112011
 

With some oddly bittersweet sentiments we want to say CAFC’s Fall 2011 season has finished. We kept a close eye on the marine forecast and got a little superstitious at the end of [...]

Cod with Herbs & Cream

 Posted by Tod Dimmick on November 11, 2011  Culinary
Nov 112011
 
Cod with Herbs & Cream

Cod fillets, gently baked with herbs & cream, result in a fast and delicious entree.  Fresh bread and salad alongside, and you’re ready to impress. Prep time: 10 Minutes Cook time: 10-15 Minutes [...]

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