Recipes from Our Wicked Fish
Playing With Your Local Seafood Options
When it comes to cooking and preparing New England seafood, there are a few things to keep in mind.
Mix it Up
Don't be afraid to use a lesser known fish even if the recipe calls for a 'traditional fish'. Cod is the iconic fried fish yet more sustainable choices like Atlantic pollock, dogfish, and whiting are flaky, white, and delicious, too!Don't stop at frying
Frying isn't your only option; there's broiling, stews, grilling, poaching, roasting, pan searing, crudo, and smoking.
Buy local and in season
The best quality product is in-season fish that comes from a local CSF or a marketplace that buys from local fishermen.Talk to the fishmonger, it's what they're there for!
You can ask them about preparations and even ask them to scale your fish if you buy them whole. Here’s a whole list of what you can - and can’t - ask from your fishmongerExplore and enjoy!
Preparing local catch was more common 'back in the day'. The internet and vintage cookbooks are great and interesting resources for creative and classic recipes (this episode from The French Chef is a favorite!).
Visit Our Wicked Fish's Pinterest Boards for a large collection of recipes featuring local fish!
FISH SUBSTITUTIONS
The Whole Fish Story. The French Chef is a television cooking show created and hosted by Julia Child
After trying this you’ll be wondering why it has taken you this long to pair scallops with sage, prosciutto, and garlic! Enjoy!