Each Week Red's Best's Fisherman will offer us a two Fresh Catches. This selection is of a less well known fish species and offers better value than many of the traditionally favorite types. Eating more of these underutilized fish species also will mean a more sustainable fisheries in the long run.
This fish is extremely fresh and literally right off of their small boats. All fish are caught using small scale sustainable methods such as hook and line and small gill nets, so that ocean and fish stock damage is minimized This ensures a sustainable future of quality fish, and for the fisherman and the communities they live in.
Quality is much higher than what is usually available at retail stores for a number of reasons.
- Fish is handled less and arrives in your kitchen within a few days of harvest.
- These fisherman return each day with their catch and do not store or hold fish.
- All fish is wild caught and not frozen or processed in any way other than cutting or packaging for travel.
- Your fish arrives at Red's Best Monday morning, Farmers To You picks it up Tuesday, and you receive it Wednesdays and Thursdays.
This Weeks Catch
You may hear a salty old Yankee refer to Pollock as "Boston Bluefish". Indeed when Pollock first come out of the water their skin has a beautiful blue sheen. But don't confuse Pollock with the toothy, oily Bluefish that are a popular game fish in the summer and fall. In fact Pollock compares most favorably to Cod - they are flaky, mild whitefish. We are in the middle of a great run of Pollock right now, and local fishermen look to this healthy fishery to help get them through tough winters. Pollock are plentiful and most watch groups refer to it as a sustainable species and a "good option". Pollock is a classic chowder fish, and this time of year it is perfect for comforting soups and stews. Try adding bite sized pieces to your favorite curry for the last ten minutes of cooking. Or add it to spicy Asian style broth like Tom Yum or hot and sour. Massachusetts has one of the largest expatriate Azorean populations in the world. In Gloucester or New Bedford you might find Pollock added to kale soup as follows. Render some chorizo or linguica sausage, add plenty of garlic and onions, and build a broth with chicken or fish stock and peeled tomatoes. Add some white beans, crushed red pepper, and chopped kale and simmer until the flavors come together. Cut the Pollock filet into about ten pieces and simmer in the soup for the last ten minutes.