Entries tagged with 'fish'
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Note: This month's Secret Ingredient is the anchovy. Take it away, Kerry! [Photographs: Kerry Saretsky] Anchoïade View the complete recipe here » There seems to be so much misunderstanding surrounding the anchovy—so much love and so much hate. I usually buy mine in one of three ways: packed flat in olive oil in a tin, rolled up in salt in a jar, or in a tube of anchovy paste—the last of which, I must admit, I find both more convenient and more subtle than the other packaging. In cooking school, we used to soak anchovy filets in milk—most people need both their coffee and their anchovies with a touch of milk. And so we've come to think of anchovies as...
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[Photographs: Nick Kindelsperger] Hagen's Fish Market 5635 W. Montrose Avenue, Chicago IL 60634 (map); 773-283-1944 The Short Order: Fresh seafood, whether freshly fried or gorgeously smoked. Want Fries with That? Of the fried options, the fries don't really stand out. Want Ketchup? Nope, just their zippy tartar sauce. During my visit at Hagen's Fish Market, a man walked in with a rather large trash bag full of fish. He casually tossed in on the scale, said he'd like it smoked, and then walked away. This may seem a little odd for just an average fish market—but Hagen's isn't a traditional fish market. Sure, they sell fish, but they're really good at cooking it too. That's precisely why I, and...
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We are big fans of Michael Gebert's Sky Full of Bacon video podcast series, even when they don't involve bacon. In this one, he investigates whitefish—what's usually deep-fried for fish and chips or smoked for deli bagel sandwiches. Gebert chats with 92-year-old Robert Schuffler of Robert's Fish Market in Chicago, a man who's digested his fair share of whitefish (even for breakfast) and is still going strong. Gebert then adventures out to the Lake Michigan waters with a family behind a fifth-generation Wisconsin fishery. When it's fresh, whitefish should smell like cucumber. The video, after the jump....
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[Photograph: Robyn Lee] Most deep-fried fish sandwiches from chain restaurants—including Denny's, Long John Silver's, and most certainly McDonald's—use hoki, a pretty ugly, bug-eyed fish found deep in the waters around New Zealand. But that may change, according to this New York Times piece. Drops in hoki spawn and damaged ecosystems have inspired the World Wildlife Fund to fight for reduced hoki fishing. In response, the New Zealand ministry has cut the allowable commercial catch quota from roughly 275,000 tons to 100,000 tons, which means McDonald's had to shrink its usual consumption of about 15 million pounds of hoki to 11 million pounds per year. "It could go up if the quota goes up," said McDonald's senior director of global...
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[New York Times] When I was about two years old, my favorite food wasn’t chocolate, or Cheerios, or anything else expected from a toddler. It was smoked bluefish pâté. During the summer in Massachusetts, when my parents and their friends would sit out on the patio with wine and hors d'oeuvres, I would crawl under the table and sneak off with the pâté—to devour with a spoon, out of adult sight, just me and the tub of seafood spread. Old habits die hard, and while I'll now give that pâté the dignity of a cracker to rest on, I still have a soft spot in my heart for bluefish. Sure, it’s a bit oily, a bit less delicate than...
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Note: Today, a quick post that really evokes a sense of place. Food writer Cheryl Sternman Rule takes us on a fishing expedition in Alaska. Enjoy! —AK Photographs by Cheryl Sternman Rule When the server set the salmon carpaccio in front of me, I felt like whispering in her ear. "Just so you know," I’d say, "this fish and I have met before." And it was true. A day earlier, on Prince William Sound in southeastern Alaska, I’d bore witness as the commercial fisherman on whose boat I was riding netted three sockeye, pulled out their gills, and tossed them to the bottom of her bow-picker. There was blood, yes, but there was also something beautiful about the process—its simplicity....
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Fish is complicated. You can have this one, but not this, and eating that Chilean seabass, oh dear, that might give you awful karma forever. In this beginning of a two-part series on fish, the always enlightening podcast Sky Full of Bacon visits Supreme Lobster, one of the country’s largest fish distributors. SFOB producer-writer-editor Michael Gebert goes behind-the-scenes to understand how the company moves thousands of pounds of fresh fish a week. He talks to sales rep Carl Galvan, who's so passionate about selling the good stuff, he keeps his chef clients updated on Twitter (@chicagofishdude). So much of the seafood discussion is difficult for consumers to navigate but this 22-minute video offers a clear perspective on what happy...
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The Trader Joe's pirate mascot seems like a pretty easy-going, Hawaiian shirt-wearing guy, until Greenpeace dubs him Traitor Joe. The environmental NGO has devoted a website to the grocery chain's greenwashing, or sneaky ways of marketing products as "green" and environmentally-friendly that aren't. This isn't a protest against pita chips or frozen dumplings—no, the campaign is targeting the red list seafood that Traitor Joe sells from his treasure chest (er, freezer case), singling out the Chilean sea bass and orange roughy. Traitor Joe likes to get his message across in the form of karaoke and Twitter ("Arrrg, I'm at the Brooklyn Trader Joes selling delicious ocean destruction," he recently tweeted.) In response, the real Joe has stated: "We intend...
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Note: Each week, one of our various Market Scene correspondents from around the country checks in with what's fresh at the farmstands in a particular region. Today, Penny Cherubino (Boston Zest) drops by from Boston. The Brookline Farmers Market has been a part of the Coolidge Corner shopping experience for thirty-one years. It's a place of full-flavor shopping with produce, cheese, eggs, ice cream, bakery, specialty foods, beef, turkey, pork, lamb, and fish vendors. It's a busy market, with long lines forming at favorite vendors like Clear Flour Bakery. This family-operated, artisan bakery specializes in creating the authentic breads of Italy, France and Germany. Clear Flour always appears in any list of the best bakeries in the Boston area....
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"The Catholic Church actually declared beavers to be a fish, according to dietary restrictions, meaning they are OK to eat on both Fridays and throughout Lent. [The Church's] decisions are based more on an animal’s environment than their physical characteristics." [Neatorama]...
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