This is (I think) a redfish. It's what we got for our 1/2 share the first week in our CSF. The CSF is a great idea and we are so delighted to be a part of the first year. It was developed through an association of Fisherman's wives in Gloucester. The deal is, you pay for a share and you are guaranteed a certain amount of seafood once a week for 12 weeks. The fishermen, thus released from the necessity to fish for the Big Fish Celebrities (Haddock, Cod, Swordfish, etc) can fish in areas that are not depleted and are closer to shore. Thus, it's safer for them and better for the environment. And we can be sure that the fish we eat is sustainable, so it's better for us, too. A win all the way around.
I am baking this fish whole (sans head and fins) with bacon and bay leaves inside and outside. The fish arrive gutted but unfilleted. I didn't have to fillet it because I was cooking it whole, but I did remove the head. I was told that I might have to scale it, but there were no scales on it, so I guess they must have done it.
Next week, I'm going to try to fillet it. I want to get really good at it by the end of the summer.
2 comments:
I still miss the mere fish-on-Thursday delivery. Last Thursday, in fact, I acquired a slice of Coho salmon (a Big Commercial Fish, unfortunately, but it was on sale), and grilled it alongside chicken and brats (for others) for myself. Excellent good, and I drew envious glances from the others, even those who are not fond of fish. So I'll do it again.
We are still getting the fish on Thursdays, too. So we will be eating a lot of fish this summer.
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