Today’s Boston Globe: Meat and Seafood Supporters Tap Into Community Support by Johanna Seltz
features Gloucester CSA CAPE ANN FRESH CATCH: http://www.capeannfreshcatch.org/
“which started in conjunction with the Gloucester Fisherman’s Wives Association in 2008 and has about 400 people signed up for the current season…Recent species include…”
“Marshall gets her fish from about a dozen Gloucester fishing boats, and every CSA package includes a note with the name of the boat that caught the contents…”
Where were we? Beautiful family on that flyer
If you haven’t guessed by this photo, we were here:
Gloucester Market- Turner’s Seafood, 4 Smith Street downtown Gloucester
My friend tipped me off to the amazing oyster rockefellas they make and we’ve bought salmon and swordfish for special events. We’re lucky to have several places to buy fresh fish and we shop at all of them– though not nearly as much as we should. What is your favorite fish to grill?
Do you have a local community based group that want’s help with a fund raising dinner night? Please contact Passports!!
Like Oysters? Love Oysters? Tuesdays are now Oyster night at the Topside Grill! $1.50 oysters on the halfshell, oysters Rockefeller, fried oysters, oyster stew, and scalloped oysters. Every Tuesday night, starts at 4:00, goes until 9:00.
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
I’m not one to mix up my seafood in one dish. If I’m gonna have shrimp in my pasta, I don’t want lobster in there too. If I’m gonna have lobster newburg I only want lobster, not scallops too.
I’m crazy like that though. I know plenty of friends of mine that when we go to Passports have to get this dish every time.
Before The Gloucester Seafood Display Auction came along and we were handling fish we would handle tons of monkfish. The boats would sometimes sell them whole and sometimes cut the tails. When cutting off the heads they lose over half the weight of the fish but the price would go up a ton. Some people say that monkfish tastes like lobster. I think that’s a bunch of bull but hey they gotta sell this ugly sucker somehow. they have it listed as goosefish on the tag at the aquarium but as long as I’ve been in the fish business I’ve never hearda single person in the industry ever refer to it as a goosefish, even the government reports we had to fill out listed them as monkfish. Here’s the wikipedia page for monkfish
The sheer number of seafood offerings at the Topside Grill are ridiculous in number. Listen as I read through the menu the extensive seafood offerings.