Nina Jarvis from the Cape Ann Seafood Exchange brought and Eric Morse cooked
with the help of Vinwood Caterers a selection of Under Utilized Species
for the enjoyment of the 150 people who attended the City of Gloucester's
2nd Annual Maritime Summit
Cruiseport Gloucester on Feb. 7, 2013.
All the Species showcased are at sustainable levels in their fishery
and make good alternatives to our traditionally caught
species such as cod, haddock, and pollack.
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Deep Fried Dogfish
using a Traditional Beer Batter
Please note: This Dogfish is MSC Certified and
Cape Ann Seafood Exchange in Gloucester, MA is the first fishery in
New England to have this sustainable certification. |
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Skate Wings
were sauteed in a
Butter Lemon Caper Sauce |
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Grilled Monkfish
grilled with olive oil, parsley, salt,
pepper, and lemon sauce |
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Pan Fried Redfish
very lightly pan fried
with butter, salt, and pepper
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Mayor Carolyn Kirk
Making her selection with a few ohhs and ahhs! |
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Nina Jarvis from the Cape Ann
Seafood Exchange serving
her delectable fish at
the 2nd Annual Maritime Summit |
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From front ot Back: Grilled Monkfish, Pan Fried Redfish,
Skate Wings in a Lemon Butter Caper Sauce,
and Deep Fried Dogfish
Under Utilized Fish are fish that only a small percentage of allowable catch are caught and sold.
One of the most delicious fish cooked by Nina was the Pan Fried Redfish. The Gulf of Maine Research Institute has some amazing facts about under ultilized species such as Redfish also known as ocean perch, are slow-growing, deep-water fish that yield small, flaky white fillets. To catch them, a rather large net is used
Apparently the fish can live for up to 60 years. These days there is not all that much demand (fishermen here only pulled in 22% of their federally allowable catch of redfish in 2010) but years ago it was considered a tasty fish and was eaten with gusto. These days Redfish are often used as lobster bait.
What does get processed for human consumption is mostly shipped to the Midwest where there is a slightly bigger market for redfish. It seems that the most recent popularity for the species was in the 1940s and '50s when the military fed a lot of it to the troops. I remember eating it as a child in Gloucester and it was considered as good as and as delicious as Flounder. It does seem amazing that this healthy, delicious, and abundant protein source accounts for only 22% of what can be caught and processed for this species.
Nina's Redfish was delicious and I remember a popular New England Redfish hash from years ago. I looked around on the internet and found an interesting Redfish Recipe from Maine:
Redfish with Green Grapes adapted fromSeafood Cookbook, Volume 1 by the Maine Fisherman's Wives Association
- 1 pound redfish fillets
- Salt and pepper
- 3 tablespoons butter
- 1 cup of large seedless green grapes, cut in half
- 2 tablespoons minced shallots
- 3/4 cup dry white wine
- 3/4 cup fish stock
- 1 lemon
- 1/4 cup chopped parsley
- Melt 2 Tablespoons butter in a large saucepan. Add grapes, cut side down and saute them until the pick up a bit of color. Remove from the pan and set aside.
- Salt and pepper the fillets. Add the shallots in the same hot pan as you've cooked the grapes. Cook 1-2 minutes to soften them. Add the fish bone side down. Cook until the fish gets a bit golden (3-4 minutes). Flips the fish and add the wine and stock. Bring the liquid to a simmer and let the fillets sit in it until they are cooked through (3-4 minutes). Removed the fillet from the pan with a fish spatula and keep warm on a late. Sprinkle the grapes over the fish.
- Increase the heat to high and reduce the liquid to about 1 cup. Turn off the heat and whisk in 1 Tablespoon of cold butter. Add lemon juice to taste. Stir in parsley. Pour the sauce over the fish and serve immediately.
The whole question of using and enjoying Sustainable Species is really a matter of education and changing needs and tastes. Nina Jarvis and the Cape Ann Seafood Exchange have really done a fantastic job getting Dogfish MCS certified and creating sustainable fishing alternatives for the port of Gloucester, MA
For More Information contact: Melissa Abbott Director Sales and Marketing Seaport Grille Gloucester Marine Terminal Cruiseport Gloucester 978-852-0381 Cell 978-392-0198 Skype MelissaAbbott@CruiseportGloucester.com
CruiseportGloucester.com
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Diners at the 2nd Annual Maritime Summit
enjoying the underutilized Species Dishes! |
