National Fisherman

The Rudderpost 

jesJes Hathaway is the editor in chief of National Fisherman magazine and NationalFisherman.com.

 

Trout LemonCaperSauceThis recipe for two is great with any texture of white fish, from flounder to shark. I tried it with a river trout recently and just about ate my weight. The flavors are all Mediterranean, so I paired it with a Caprese-style appetizer of mozzarella, tomato and basil on soft bread.

Ingredients

2 half-pound butterflied whole fish, or a pound of thin fillets
2 tablespoons of olive oil
3 tablespoons butter
Zest and juice of 1 lemon
Capers to taste
Flour (enough to lightly cover the fish)
Salt and pepper to taste
1/4 to 1/2 pound pasta (I used spaghetti, but any type will do)

Bring pasta water to a boil and start the pasta cooking.Butterflies

Heat oven to 250 degrees.

Heat a large heavy-bottom pan (avoid non-stick pans for this recipe) on medium-high with a tablespoon of olive oil and a tablespoon of butter for each serving (don't crowd the pan; you may have to cook the fish in two batches). Lay the fish flat with the flesh side up and sprinkle with flour, salt and pepper.

Place the floured and seasoned side of the fish down in the pan and reduce the heat to medium. Cook for 4 to 6 minutes, depending on the thickness of the fish. (Disclaimer of common sense: You must be the judge of whether or not your fish is cooked. If it's thick, cook it longer.)

InPanPlace cooked fish on an oven-ready plate, and put into the warm oven. Repeat with the remaining fish, if necessary.

Add lemon juice and zest to pan drippings and stir to loosen the crispy deliciousness, then add remaining tablespoon of butter until melted. Toss in capers.

Serve sauce over fish and pasta.

Mozzarella appetizer

Ingredients

Focaccia bread (you can use any kind of bread you like, or go without), cut into pieces just big enough to fit slices of mozzarella and tomatoes
Fresh mozzarella (in water), drained and sliced thin (1 large ball = 2-3 servings)
1 large tomato, sliced thin
Basil leaves, chopped roughly
Balsamic reduction (sometimes called a glaze)
Pine nuts (optional)
Greek olives (optional)Zest

Lightly toast your bread and pine nuts. Then drizzle a little of the glaze over the bread and pile on one layer each of the cheese, tomatoes, basil and another drizzle of the glaze. Sprinkle on pine nuts and toss some olives on the plate.

National Fisherman Live

National Fisherman Live: 3/10/15

In this episode, Online Editor Leslie Taylor talks with Mike McLouglin, vice president of Dunlop Industrial and Protective Footwear.

National Fisherman Live: 2/24/15

In this episode:

March date set for disaster aid dispersal
Oregon LNG project could disrupt fishing
NOAA tweaks gear marking requirement
N.C. launches first commercial/recreational dock
Spiny lobster traps limits not well received

Inside the Industry

The New England Fishery Management Council  is soliciting applications for seats on the Northeast Trawl Survey Advisory Panel and the deadline to apply is July 31 at 5:00 p.m.

The panel will consist of 16 members including members of the councils and the Atlantic States Fishery Commission, industry experts, non-federal scientists and Northeast Fisheries Science Center scientists. Panel members are expected to serve for three years.

Read more...

Commercial salmon fishermen will have 12 hours to fish Oregon's lower Columbia River, starting at 7 p.m. tonight.

Biologists upgraded their forecast for the summer king run to 120,000, the largest since at least 1960.

Read more...
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