National Fisherman


The Rudderpost 

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

 

We are finishing up our annual business plans here at our home office in Portland, Maine, which always gets us thinking overtime about sectors of growth and constriction in the fishing industry.

I can see points of hope in most parts of the country, along with the ever-present and dire need for more and better data. But what is typically the brightest spot — Alaska — is now engaged in a political maelstrom in Kodiak groundfish.

2016 0614 Kodiak EssKodiak trawlers fear consolidation if the North Pacific council enacts catch shares for local groundfish stocks. Cheryl Ess photoFor years, the North Pacific council has weighed the outcome of applying catch share quotas to the fleet — primarily trawlers, from midwater to bottom. Now as the state faces a steep decline in oil revenue, Gov. Bill Walker has praised the commercial fishing sector, the state’s largest private source of employment, and vowed to support the industry. Kodiak’s trawlers, however, feel unfairly targeted as a blighted gear type.

Walker appointee Sam Cotten, commissioner of the Alaska Department of Fish & Game, proposed an alternative that would divvy up bycatch quotas rather than catch quotas, which the trawlers have responded does little to eliminate the race to fish, a purported goal of catch shares.

In what is effectively a notation of the negative effects of quota management, the council’s discussion paper on the matter claims that its greatest challenge is protecting communities and fishermen from the effects of privatization, “notably excessive consolidation and concentration of fishing privileges, crew job loss, rising entry costs, absentee ownership of quota and high leasing fees, and the flight of fishing rights and wealth from fishery dependent communities.”

One wonders how a catch share system could be considered at all if these effects are anywhere on the list of the council’s concerns.

Another alternative would create community fishing associations — nonprofits to manage quota in community-based sectors — rather than divvying it up among the industry directly. The description does not sound dissimilar to the Northeast groundfish sectors under the region’s widely panned catch share program. I can’t say it won’t work, but I can say that I have yet to see a quota management system that has successfully sustained vibrant fishing communities.

A natural byproduct of quota management is consolidation. The same council meeting that weighed the alternatives for the Kodiak trawl fleet reviewed the 10-year anniversary of the Bering Sea/Aleutian Islands crab rationalization, which resulted in a nearly 70 percent fleet reduction in the first year alone.

What fishery managers and their federal overseers seem to be missing is that while consolidation might reduce the community’s power and economic stability, it does not make the fleet less powerful. When you put more money into fewer hands, you create more powerful fleet owners. Their power and money is more easily channeled into lobbying interests, and suddenly you have a fleet that can sway more legislation and decision making at higher levels.

Catch share management may appeal to those who believe that reducing effort will reduce the political power of fishing fleets, when in fact it does the opposite. If the North Pacific council and Walker are concerned with Alaska’s fishing communities, they will find a way to keep small-boat and community-based fleets thriving.

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16 Crepe CrevettesDownload a printable recipe cardIt’s possible that this salad would be just as delicious without a crepe underneath. But that’s the way I first tried it at one of my favorite Wharf Street holes in the wall, a French place called the Merry Table. Their speciality was crepes and other simple French foods.

Crevettes is French for shrimp, a much more elegant name for one of the world’s most popular ocean delights. You can cook it almost any way and end up with something tasty. For this dish, full of fresh, summery flavors, I chose to oil poach the shrimp. Before you roll your eyes at the thought, I beg you to try it. If you love fresh shrimp, this cooking method will knock your socks off by preserving the flavor of the shrimp. I use the cooking oil to make my dressing, so there’s no waste.

For this, I used South Atlantic white shrimp. I had to shell and clean them, but the results were well worth it. The ingredients may seem odd together — crepes, shrimp, guacamole, asparagus, vinaigrette. But for me this dish is much more than the sum of its parts. The Merry Table is no more, but this dish will live on.

Serves 4

Ingredients2016 0526 17 Crevettes

1/2 pound fresh wild shrimp, peeled and deveined
1 cup olive oil
5 ounces mixed greens
1 pound asparagus
8 cherry or Campari tomatoes
4 crepes — I follow Alton Brown’s recipe
Guacamole (recipe below)
Dijon vinaigrette (recipe below)

Preparation

Most crepe recipes require time for the batter to rest. Be sure to build in this time.

Trim and steam asparagus until just tender (just 2-3 minutes), then refrigerate. Ever get down to the end of a spear of asparagus and find that it’s too tough to chew? Instead of cutting off the ends, try snapping each one at the natural breaking point.

To a small saucepan, add your shrimp and enough olive oil to cover (I use about a cup). Cook over low heat until the shrimp is white but not tough, about 10 minutes. Remove from oil and slice lengthwise.

In the meantime, rinse your greens, slice your tomatoes, plate your crepes and prepare your guacamole and dressing. The crepes are fine served at room temperature for this meal.

Toss your greens lightly in the dressing. Divide them evenly among your plates, then top with guacamole, tomatoes and shrimp. Lay the asparagus over the top and drizzle with a little more dressing.

Guacamole

Ingredients

3 avocados
4 cloves garlic, chopped fine
1/4 cup fresh lime and/or lemon juice
Salt and pepper to taste

Preparation

Allow the garlic to soak in the lime juice for 20-30 minutes. Add chopped avocados and mash to combine.

Dijon vinaigrette

Ingredients

1 cup poaching oil
1/2 cup white wine vinegar
1 shallot, chopped roughly
2 cloves garlic
2 tablespoons Dijon mustard
1 tablespoon honey
Optional teaspoon of mayonnaise

Preparation

Blend ingredients until frothy. Salt and pepper to taste.

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I love butter. As a child of the ’70s and ’80s, I was raised on margarine. But my grandmother, an Iowa farm girl, always infused her dishes with butter and lard, and I could taste the difference.

When it comes to seafood, I eat it all. I love the briny flavors of the ocean and don’t discriminate between shellfish, finfish, roe, seaweed. But if I had to choose a favorite, it would be scallops, the butter of the sea, churned by the tides and wrapped in a beautiful shell.

I am lucky to live by the ocean, close to the nation’s largest source of scallops. When Togue Brawn, who direct markets the local catch through her company Downeast Dayboat, mentioned that she was shipping scallops in a frenzy before the northern Gulf of Maine closed for the year, I jumped on it. How much? Well, she tells me, the guys are getting $17.50 off the boat. Would you pay $20 for a pound of the world’s freshest scallops to be delivered to your door? My next question was, “How much do you have left?”

2016 16 0519 ScallopsMost of the Atlantic scallops (Placopecten magellanicus) on the market are from trip boats, which go out for several days and keep their catch in ice. They deliver to the dock, which sells to wholesalers, which supply the markets. By the time you get the scallops home, they’re probably more than a week old. And still they’re some of the best food you’ll ever eat.

Now imagine you get those scallops within hours of their being plucked from the sea, the shucked meat has never touched ice or water. You may have had the best scallops of your life. But once you try them fresh off a dayboat, you’ll know you were eating margarine all along.

When it comes to seafood, this is the pinnacle for me. In my opinion, this dish requires no sauce. But for a little something extra, I enjoy this miso-honey glaze as a dip. I like to slide my fork into the sauce and then into the scallop.

Serves 4


Ingredients

1 pound scallops
1 tablespoon olive oil
2 tablespoons butter
1/2 pound pasta (spaghetti, linguine or similar)
1/4 cup grated parmesan
1/4 cup fresh arugula
Sea salt and fresh black pepper to taste
Lemon wedges to garnish

Prepare your pasta, drain and set aside. Pat your scallops dry with a paper towel. Heat a large heavy sauté pan on medium-high, then add the oil and butter. Sear scallops until caramel brown, 1-2 minutes per side. Set them aside on a warm (not hot) plate. Add the pasta to the scallop pan with the heat off. Toss with parmesan and arugula and serve alongside the scallops.


Honey Miso Sauce

Ingredients

4 tablespoons white miso paste
2 tablespoons warm water
1 tablespoon honey
1 scallion, greens only

Preparation

Stir miso and water together, add honey to taste and garnish with chopped scallion.

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I will admit, I was relieved to see a piece from the broader scientific community (not just fisheries science) that defends Ray Hilborn against the attack Greenpeace launched against him last week.

Hilborn defended himself quite well almost immediately, which is no surprise, given his reputation for being even-keeled, plainspoken and precise.

2016 0517 HilbornUniversity of Washington Professor Ray HilbornBut this bulleted defense from Southern Fried Science, “Six thoughts about Greenpeace’s attack on Ray Hilborn,” doesn’t just defend Hilborn, it’s a defense of the scientific community. As it should be, because the Greenpeace attack was in effect a declaration of war on all scientists who specialize in a field of study. If you get close enough to a subject, you’re bound to work with groups that have a vested interest in the same subject. That’s how research specialists do their work. What Greenpeace is claiming is that if a scientist does not list in full his or her entire CV of funding with every article, op-ed, interview, paper, panel discussion, etc., then they’re hiding something.

The bottom line is that not many people should take seriously any NGO’s attack on a scientist’s credibility. The scientist’s peers will do that well enough when they assess research methodology during a peer review. If Hilborn didn’t have credibility, he wouldn’t have papers published (many times over) in well-respected scientific journals, like Science, Nature and the Proceedings of the National Academy of Science.

The attack shows primarily that Greenpeace is out of touch with the scientific community and possibly desperate to get some press to drive membership.

They may also have miscalculated the public interest in fishery science. I wish more people were interested in where their fish comes from, because the stringent standards of the American management system might give more consumers push to ask for wild American seafood. But unfortunately for Greenpeace, this attack resonated mostly within the fisheries and scientific communities where it fell flat, only to be out-thudded by the dull sound of no one’s actual disappointment in the NGO that has failed many times over to make itself relevant in American fisheries management.

Is this what we expect of Greenpeace now — just another Oceana-style publicity ploy? Maybe the powers that be at the NGO will consider what this attack says about them more than what it says about Hilborn.

If you’re interested, you can always access Hilborn’s CV on his website with major funding sources dating from 1978 to present.

Moving on.

 

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I’m a Southern gal, so I’m happy to eat grits (that’s what we call polenta) and eggs any time of the day. This dish may remind you of shrimp and grits, and like that classic, I would serve this for brunch, lunch or supper.

Flounder is a delicate whitefish. I use it when I want a quick-cooking yet elegant fillet. It is best when poached or pan-seared. This dish uses winter flounder (Pseudopleuronectes americanus), but you can substitute fillets of any flounder, sole or dab.

In the larval stage, the flounder has one eye one each side of its brain, like a roundfish. As it morphs into a juvenile, one eye migrates to the other side of the body, so the fish can camouflage itself on the ocean floor and spy its prey and predators. The side to which the eyes migrate depends on the species.

When making a blackening rub, don’t be afraid to cater it to your own tastes. The peppery arugula is a perfect amplifier of the spices on the fish rub against the base of creamy grits. The egg could be considered optional, but no one in my house ever says no to eggs. You could also serve the egg fried or poached instead of soft-boiled.

Serves 4

2016 15 0512 BlackenedFlounderIngredients

Creamy Polenta
4 cups chicken broth or water
1 1/2 cups polenta or stone ground grits
1/2 cup heavy cream

Blackened Flounder
4 6-ounce flounder fillets
2 teaspoons paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cayenne
1/4 teaspoon fresh black pepper
1/4 teaspoon thyme
1/4 teaspoon oregano
2 tablespoons olive oil

To serve
2 cups arugula (set aside for serving)
4 soft-boiled eggs

Preparation

Bring chicken broth to a boil in a large saucepan. If you’re using water, add a teaspoon of salt. Slowly whisk in the polenta and cook over low heat for about 30 minutes, stirring regularly so it doesn’t stick to the pan and to prevent lumps from forming. When it’s cooked and starting to dry out in the pan, whisk in the cream and cover to keep warm until ready to serve.

While your polenta is cooking, combine the spices in a small bowl, then add the olive oil and stir to make a paste. Baste one side of your fillets with the seasoning.

Heat a large cast iron or nonstick skillet with 1/4 cup of oil until it just starts to smoke. Add the fillets, seasoned side down, being careful not to crowd the pan. Flip over after about 1 minute and cook on the other side for 3-4 minutes, until it’s cooked through but not dry.

For the eggs, bring 2 quarts of water to a boil (enough to cover your eggs). Gently pierce the bottom of the shell with a clean pushpin. Place the eggs into the boiling water with a slotted spoon and cook 6 1/2 minutes for medium eggs or 8 minutes for large eggs. Run under cool water just long enough to peel gently, so you can serve the egg whole on top.

To serve, divide the polenta among four plates, lay one fillet on top of each, then a bunch of arugula and finally the peeled egg. Top with a little salt, pepper and red pepper flakes. This is delicious alongside any warm vegetable side like grilled asparagus, sautéed summer squash or steamed broccoli.

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14 Nicoise SaladDownload a printable recipe cardWhen I was growing up, my family always had oil-packed tuna in the pantry. It was a special treat on backpacking trips, too, right out of the can! But as Americans began to grow wary of high-fat diets in the 1980s, oil-packed made way for water-packed.

As more Americans are again embracing the inclusion of good fats in our diets, the grocery store shelves are reflecting that shift with a resurgence of olive-oil-packed cans of tuna.

I buy pole- and line-caught tuna when I can, because those fisheries support small-boat businesses and small-town fleets. I pay a little more for it, but I’m comfortable paying a premium to support working American families. I make my trade-offs elsewhere.

This salad is made with Trader Joe’s oil-packed yellowfin tuna, but I’ve used a variety of oil-packed tuna species — albacore, skipjack, bigeye. Use your favorite, packed in oil or water, or go wild and sear a tuna steak for a more traditional Niçoise salad. What I like about this version is its simplicity for a quick weeknight meal.

Serves 4

Ingredients2016 14 0505 TunaNicoise

2 6-ounce cans oil-packed tuna
1 box (5 ounces) field greens (I use Olivia’s Organics spring mix)
1/2 pound green beans or haricots vert
1 pound new potatoes
4-6 eggs, boiled
16-24 Niçoise, calamata and/or castelvetrano olives
1/2 pound grape or cherry tomatoes, sliced into bite sizes
Fresh herbs to taste
Anchovy fillets (optional)
Crisp-cooked bacon, chopped fine (optional)

Preparation

Put potatoes whole into a medium pot and cover with water (if they are of varying sizes, cut the larger ones into pieces about the size of the smaller whole potatoes). Bring to a boil, reduce heat to medium, and cook until just fork tender. Drain, drizzle with white vinegar, and set aside to cool.

Rinse and trim the green beans and steam until al dente, then set aside to cool. Peel and slice the boiled eggs into quarters. To ensure an easy-to-peel egg, before boiling, gently insert the head of a (clean) push pin into one end of the egg, being careful not to puncture the inner membrane.

Slice tomatoes into bite-sized pieces. Rinse and dry greens, then toss lightly in red wine vinaigrette (recipe below).

Divide greens evenly onto four large plates or salad bowls. Scoop tuna from cans with a fork onto the center of the greens, then add remaining ingredients. Serve with vinaigrette.


Red Wine Vinaigrette

Ingredients

1 cup red wine vinegar
1 shallot, chopped
4 cloves garlic, smashed
1 cup olive oil
2 teaspoons honey
1 tablespoon prepared grainy or Dijon mustard
1 teaspoon mayonnaise (optional)
2-4 anchovy fillets, chopped (optional)
Salt and pepper to taste

Preparation

Combine vinegar, shallot and garlic in a blender and blend thoroughly. Add remaining ingredients and blend again. Sample and amend to your taste. The mayonnaise is optional but will help prevent the separation of oil and vinegar. You may also sub white, cider or balsamic vinegar for the red wine vinegar.

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CapeShark FishChipsDownload a printable recipe cardSpinies, mud sharks, horndogs, dirty dogs, bonefish, net cloggers. Spiny dogfish (Squalus acanthias), so named for its venomous spines in front of each dorsal fin, has a lot of nicknames on the East Coast. Once upon a time it was the favorite species for Limey-style fish and chips. The dish was such a mainstay that massive factory trawlers from Jolly Old England parked themselves within sight of the U.S. East Coast targeting spinies and scooping up all manner of fish before the Magnuson Act pushed them out to 200 miles in 1976.

Forty years later, without a strong overseas market into which to funnel this abundant (some would say overabundant) fish, the Cape Cod Commercial Fishermen’s Alliance is using some Saltonstall-Kennedy grant funds in an attempt to rebrand the fish as Cape Shark.

I don’t need a fancy name to buy any wild fish. I’m happy to try them all. The only thing keeping me from eating more dogfish is accessibility. The fish markets around here just don’t sell them. Yet. So when the association offered me a free box of dog fillets, I jumped at the chance to make some classic fish and chips.

The fish part, anyway. I simplified a little and baked Russet and sweet potato fries in the oven to go with my beer-battered cape shark and homemade tartar sauce. You could go even easier and heat up some frozen fries. I won’t tell anyone. I also served this with a very simple and summery baby spinach and strawberry salad dressed with balsamic vinaigrette to lighten it up a bit.

Serves 4

Ingredients

2 pounds spiny dogfish fillets
1 cup flour plus 1/2 cup flour, divided
1/2 teaspoon Old Bay seasoning
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon fresh black pepper
1 12-ounce beer
1/4 cup cornmeal
Oil for frying

2016 13 0421 CapeSharkPreparation

In a large bowl, blend 3 quarts of water and 1/4 cup of salt until the salt is dissolved. Soak your dogfish fillet in this mixture for 10 minutes. Use a timer so you don’t forget. Soak too long, and the flesh will start to break down.

In a medium shallow bowl, combine 1 cup of flour with the seasonings. Stir in the beer (I used an inexpensive American lager), and set aside.

On a large plate, combine 1/2 cup of flour with the cornmeal.

The frying process takes just 10-20 minutes, so don’t heat your oil until you’re almost ready to serve. In a high-sided skillet or Dutch oven, heat a couple inches of oil (I use a combination of vegetable and grapeseed oil — anything with a high smoking point) to 360 degrees. Set your oven temp to about 225 and place a cookie sheet with a wire rack on top.

Gently rinse your brined fish and lay it on paper towels until you’re ready to fry them.

When the oil reaches temperature, dredge the fish in the batter, allowing the excess to drip off for a few seconds. Then roll each piece in the cornmeal mixture and place carefully into the oil. Cook the fish in batches, so you don’t crowd your pan and risk pieces sticking together, about 5-8 minutes each, turning them over after about 3 minutes. As each piece is done, place it on the wire rack in the oven until ready to serve.

Serve with tartar sauce, malt vinegar and fries.


Tartar Sauce

Ingredients

1 cup mayonnaise
1/2 cup chopped bread and butter pickles or sweet relish
Splash of lemon juice

Preparation

Whisk ingredients together and serve.


Oven-Baked Fries

Ingredients

1 large russet potato
1 large sweet potato
2 tablespoons oil
Salt and pepper to taste

Preparation

Heat oven to 400 degrees. Scrub and slice your potatoes into large wedges, keeping the slices as even as possible for even cooking.

Place slices in a single layer on oiled cookie sheets or baking pans, brush the tops with oil and sprinkle on salt and pepper.

Roast for about 40 minutes, flipping halfway.

 

 

 

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Earlier this month, Sweden announced it was attempting to ban imports of live Maine lobster because someone had found a few specimens of Homarus americanus in local waters. The discovery had ignited fears of the New England/Canadian stock outcompeting the local lobster stock and introducing shell disease.

2016 0414 LobsterLiberatorScotland's Iain Stewart releases a potentially invasive lobster in a failed gesture of eco-activism.Naturally, this prompted an immediate response from the industry in Maine, where lobster is the bread and butter for thousands of households and we take great pride in its sustainability, management and wholesome image. (Lesson: If you’re going to malign our state crustacean you better come correct.) How were these lobsters really finding themselves in Swedish waters? Given that they were found with bands on their claws, probably not in a great migration. Yes, the chances are pretty good that these bugs were “liberated” by well-meaning animal rights activists who were also woefully ignorant of marine environmental concerns.

Now I know that an infestation of lobsters hardly seems like a problem worth complaining about to most seafood lovers, but invasive species is a topic we should take seriously.

Which is why it’s utterly laughable and cringeworthy that in the next breath, European news outlets were practically singing the praises of Iain Stewart, a Scottish man who purchased a lobster from a live tank at a local restaurant and set it free just north of Glasgow on Scotland’s West Coast.

He was so proud of himself, he posted a video of himself freeing his snappy little friend on YouTube. Which he then took down when the comments veered from Rah-rah to WTF? Luckily, the Glasgow Evening Times took screen shots before the video was removed.

While it’s hard to tell for sure if the “lucky lobster” is a specimen of H. americanus (it appears to have the tell-tale red hue of a New England lobster), there’s no mention of Stewart’s confirming the species before setting it free.

People, please, if you want to be Lobster Liberators, you should consider more than the retail cost of the bug you’re buying and factor in the expense of a one-way ticket back across the pond. Before digging into your savings to free Pinchy in the most ecologically sound way (though the carbon footprint of the return flight may also give you pause), you might ask yourself if you would be so kind to a cockroach, because they’re no more or less sentient than the lobster. They just don’t happen to taste as good.

 

 

 

 

 

 

 

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Roasted Sea BassDownload a printable recipe cardBlack sea bass, Centropristis striata, is a type of grouper that runs the entire length of the Eastern Seaboard, from the Gulf of Maine to the Florida Keys, with the northern population migrating seasonally to spawn off the New England coast in the summer. Fishermen use otter trawls, pots and hook and line to bring in this catch.

Their numbers have long been known to be concentrated between New Jersey and North Carolina, but warming water temperatures have sent bigger schools of the black sea bass farther north in recent years.

2016 12 BlackSeaBassWholeHe's a handsome devil, isn't he?I find this reef fish most often on the ice in the round (whole, gutted) in my local fish shop. I couldn’t resist roasting up a beautiful black sea bass with some comforting roasted veggies as our Maine winter dragged on, spitting snow well into April this year.

 

Ingredients

1 whole fish, like sea bass (around 2 pounds)
2 tablespoons olive oil
1 small bunch fresh dill
1/2 lemon, sliced
Salt & pepper
1/2 lemon in wedges, for garnish
Chopped herbs for garnish

Preparation

Have your fishmonger gut and scale your fish. They may ask if you want the head, tail and fins. You can opt out, but keeping them makes for a more dramatic presentation. Look for fish with clear eyes and little or no fish smell.

Heat oven to 400 degrees.

Drizzle oil and rub fish all over and inside cavity with oil. Then season inside and out with salt and pepper. Stuff cavity with lemon slices and herbs of your choice. I used fresh dill, but thyme and oregano would be delicious, as well.

Place on parchment then in a baking sheet or in a glass baking dish, big enough so no parts are hanging over (9 x 13 should do it).

Roast for 15 minutes, plus an additional 5 minutes for each pound over 2 pounds.

Serve family-style, whole on a platter. The top skin should be easy to scrape off with the edge of a fork or spoon.  Lift off top fillet in pieces and serve. Bones should lift off more or less in one intact skeleton.  Either roll over bottom fillet to scrape off skin, or serve as-is and scrape on your plate.

Key an eye out for bones, and enjoy!


Roasted Winter Vegetables

Ingredients

1 pound Brussels sprouts
1 pound russet potatoes
1 pound sweet potatoes
1/4 cup vegetable oil
Salt and pepper

Preparation

Heat oven to 400 degrees. Rinse and scrub all vegetables as necessary. Trim the bottom of the Brussels sprouts and pull off any browned outer leaves. Cut in half. Chop potatoes into 3/4-inch pieces. Add the Brussels to a medium bowl, drizzle with a little oil, add salt and pepper and toss. Pour into a baking dish big enough to give each half some breathing room. Repeat with potatoes, keeping each vegetable separate, so you can control the cooking time for each one.

Roast for 30-40 minutes, checking occasionally and tossing once. Serve hot with roasted fish.

 

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11 Haddock Fish CakesDownload a printable recipe card.Fish cakes come in many styles, and I believe I’ve tried most of them. What’s not to love about fresh fish, bread and seasonings pan fried to crispy warm? This recipe is packed with flavor and has all the trappings of a classic comfort food. What’s more, my kids love it.

I made these with haddock (Melanogrammus aeglefinus) because it is locally caught and plentiful, but this recipe will work perfectly with your favorite flaky whitefish. My go-to fish market sells haddock mediums (smaller fillets) for a little more than half the price of the big fillets, which makes this an inexpensive, delicious and healthy family meal.

For the sauce, I prefer a powder made from kung pao peppers out of my garden. But this is not to be confused with a Kung Pao seasoning mix. If you can’t find pure powder of kung pao peppers, cayenne makes a fine replacement. If you don’t like heat, leave it out altogether.

For a lighter meal, add two dressed cakes to a bed of fresh greens tossed simply with oil and vinegar.

Serves 6

Ingredients

1 medium yellow onion, diced
1 rib celery, diced
4 tablespoons butter
1 pound haddock, cut into 1-inch pieces
1/2 cup heavy cream
3 1/2 cups fresh bread crumbs
2 eggs, beaten
1 tablespoon mustard
1 tablespoon fresh dill
1 tablespoon fresh chives
1/2 teaspoon white pepper
1/2 teaspoon salt
zest 1 lemon
2 tablespoons lime juice

11 HaddockFishCakesPreparation

In a large high-sided pan, melt your butter on medium-high heat. Add your onion and celery with a pinch of salt and sauté until golden brown. Add the haddock, toss to coat, and then add cream. When it comes to a simmer, reduce heat to low and cook, covered, for 5-7 minutes.

While the fish cooks, make your fresh bread crumbs by tearing stale bread into large pieces and placing into the bowl of a food processor. Fill about halfway, and process into fine crumbs. Repeat until you have 3 1/2 cups. Add the bread crumbs to a large bowl, then combine the remaining ingredients and add the mixture to bowl. Add the fish mixture and combine well, then let sit for a few minutes.

Lay out waxed paper and sprinkle on some cornmeal or flour. Form your mixture into about 20 2-inch balls, making them tight enough to hold together well, and place them on the dusted waxed paper.

Sprinkle the tops with more cornmeal. You can cook these immediately or cover with plastic wrap and refrigerate for up to 8 hours.

When you’re ready to cook and serve, heat your oven to 250 degrees. In a large pan, heat 2 tablespoons of vegetable oil on medium-high. Add your cakes, being careful not to crowd the pan, and lightly press each one down with a spatula into a patty shape. Flip once, so each side is golden brown.

Put the finished cakes on a heat-proof plate and keep warm in the oven until ready to serve. Finish cooking the rest of your cakes and serve with spicy mayonnaise. (Recipe to follow.)


Kung pao sauce

Ingredients

1 cup mayonnaise
1 teaspoon kung pao pepper or cayenne powder
1 teaspoon Old Bay seasoning
juice of one lemon
juice of one lime
1 teaspoon fresh dill
1 teaspoon fresh chives

Preparation

Whisk to combine the mayonnaise, pepper and Old Bay. Combine the lemon and lime juice and slowly add to the mayonnaise to taste and preferred thickness. Serve a dollop on top of each fish cake and garnish with fresh herbs.

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Page 2 of 39

Inside the Industry

SeaWeb and Diversified Communications are accepting proposals to present at the SeaWeb Seafood Summit up until Friday, September 30.

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Governor Bill Walker has officially requested that the federal government declare a disaster for four Alaska regions hurt by one of the poorest pink salmon returns in decades.

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