Let Your Boy Joey Explain it For You The Best Way I Know How- Through Pictures and Video
Heather Atwood has been looking for a lead for her upcoming story which you will be able to read in her Wednesday Column in The Gloucester Daily Times. So to help her sound like she somewhat knows what she’s talking about I was digging through the archives and found these posts from 2008 and sooner that many of our readers probably missed but are essential if you want to understand how fresh fish is distributed in Gloucester in modern times
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