Category Archives: Where Your Fish Comes From
Making Fast Work of the Maine Shrimp Season
Sometimes I don’t feel like cooking. Like the day after our eight-course Groundhog Day celebration of local food over at Preservation Hall (a few photos are over here on FB). But I’m not one to let that stop me from … Continue reading
Shrimp That’s Not Skimpy
A few years ago, some chef friends and I started a tradition of cooking for each other on New Year’s Day. It was supposed to be all about kicking back after the weeks of long hours that go into pulling … Continue reading
The Lobster and the Whale
They’re bright and dramatic. Rich and sweet. Great with bubbly. But just in case you need another reason to serve lobster during this season of so much feasting: the end of the year marks the end of the season for … Continue reading
Farmed Salmon: Maybe Just a Sliver
Some folks from Oklahoma came into our Truro market last week and said they thought our local salmon sure looked good. I hated to be the one to have to break it to them, but New England hasn’t had a … Continue reading
Ask Us Where Your Fish Comes From
This picture of our friend Andrew Cummings, a Wellfleet shellfisherman who supplies a good many of our oysters, got me thinking about how we really ought to take on the seafood fraud problem in this country: Forget about whether your … Continue reading
A Spanish Monk: Pan-Roasted Monkfish with Serrano Ham
I always look forward to a few quiet days after Labor Day weekend. But this is not what I had in mind: we’re at sixty degrees outside and day four of the rain that Irene forgot to bring with her. … Continue reading
Learning to Skate
I’m told the French eat lots of skate. They serve it pan fried, the crispy coating given a good drizzle of browned butter. Here in New England, well, skate is something we traditionally serve to lobsters. In their traps, I … Continue reading
Talking Trash: Hake
When I see fish I’ve never cooked before in one of our markets I know I have my brother Alex to thank. Lately, he’s been all about hake. It’s Alex’s job to ask fishermen what they’re catching around here. But … Continue reading
Big Fish Forever
We got our first bluefin tuna of the season this week. We––my brother Alex, our cousin Sam, and I––all have a deep attachment to these fish. Not just because they are delicious, but because they are majestic. In this picture, … Continue reading
I’ll Have the Mackerel, Please.
A lot of people tell me they want to eat local and sustainable. So I say, “How about the mackerel?” “Isn’t it kind of fishy?” they ask, eyes wandering towards the cod. Maybe you think I’m not the right person … Continue reading
