Gloucester’s day-boat groundfish fleet is in jeopardy as NOAA closes areas for cod fishing in the Gulf of Maine.
“NOAA Regional Administrator John K. Bullard said the agency is doubling the quota on Gulf of Maine haddock for the remainder of the 2014 season to help offset the anticipated decline in cod revenues and landings in the wake of the area closures.” Gloucester Times.
Follow the story in the Gloucester Times.
Pictured is cod at CASE auction house today and the price per pound.
Photos @ Kathy Chapman 2014
The Fish on Fridays series is a collaboration between Gloucester photographers Kathy Chapman and Marty Luster. Look for various aspects of Gloucester’s centuries-old fishing industry highlighted here on Fridays.
Romeo Solviletti, General Manager for the Gloucester Plant of Connolly Seafoods (http://www.steveconnollyseafood.com) talks about Silver Hake and the return of Cod off the shores of Canada.
Marco Goulart cuts hake fillets fresh from the FV Marue (New Bedford). Hake is a large marine fish usually considered part of the Cod family.
Photos and videos © Kathy Chapman 2014
The Yankee Lipper
loads it’s passengers and leaves the dock on a cold dark morning
Click the picture to watch Ken Duckworth of Duckworth's Bistrot and Duckworth Beach Gourmet prepare a remarkably easy gourmet dish.
Ken explains that he does not just cook, he composes a meal based on contrasting flavors in order to fully engage your taste buds. Whenever possible he also uses ingredients that are from local waters and farms. In this recipe he utilizes a line caught cod from a Gloucester fisherman and makes a celery root puree similar to mashed potatoes.”]<a href=”http://food.gloucestertimes.com/?
Here’s some grey sole at the Gloucester Seafood Display Auction.
Within the first couple of years with my wife we were sitting at her parents house and somehow the topic of fish came up. My mother in law told me she didn’t like flounder, but she loved sole. I told her that sole is a flounder. There’s a lot of people who don’t really know their fish. I must admit as much fish as I’ve eaten in my lifetime if someone fried a fresh haddock or a cod fillet I’d have a hard time distinguishing the difference (and I’ve eaten tons).
My personal favorite types of fish in order of preference- fried whiting, baked haddock with the breadcrumbs, raw tuna, fried grey sole or yellowtail flounder, sockeye salmon.
Favorite shellfish- The Mrs’ Lobsterolls, steamed lobster with bernaise dipping sauce, baked stuffed littlenecks with my mothers’ stuffing recipe, Mexican Campeche brand shrimp with cocktail sauce, fried clams, mussels fra diavolo (extra spicy).
Look for part two of the video from the Gloucester Seafood Display Auction at 8AM