So we officially start our project next week, but this week was our first week to receive a share from New Hampshire Community Seafood. This is our first of 8 weeks of a share directly from fishing boats that call the NH seacoast their home. You can visit their website HERE for more information. It was also good timing as I got to listen to a piece on NHPR all about the program! You can listen to it HERE.
This first week’s share is Flounder, with our share being one of three possible types:
The American Plaice or “Dabs” are a cold water species that range from southern Labrador to Rhode Island and in the eastern Atlantic from Greenland to northern Europe. Dabs live on the sandy/mud bottom and prefer deep water. Some can be found as deep as 700m (about 2100ft). They are reddish to gray-brown on top and have a blueish white underside. They have a distinctly pointy nose and rough scales. Plaice is a white, lean flaky fish with a mild flavor. This is a right eyed species.
The Yellowtail flounder is found in the Atlantic Ocean from Newfoundland to the Chesapeake Bay. The species got its name from the yellow tint on the tail and fins that encompass the top and bottom of the flattened out, eyes- on- top anatomy of this species. Like all flounders, the Yellowtail spends most of its time on the bottom of the ocean, particularly in sandy bottoms and is basically sedentary unless disturbed or hungry. It is a right eyed flounder.
The flesh of this bottom dweller is lean and firm with a distinctly sweet taste often used as the standard when comparing the flavor of other flounder species.
The Winter flounder or “Blackbacks”, got their name because of their migrations-in winter. Adults migrate from offshore areas where they feed to inshore areas like bays and estuaries, where they spawn. This is also a right eyed flounder. Winter flounder has a sweet taste and firm texture and is often the standard to which other flounder species are compared. Winter flounder absorbs seasoning and marinades readily and cooks up great on the grill.
Here is Isla with our share fresh from our pick-up at Emory Farm in Barrington, NH.
My wonderful husband will be home for the first couple of weeks of our grand project so he handled all of the cooking tonight (with the help of Isla of course!).
He started by soaking the fish in milk, then dipped them into an egg bath before covering them with panko breading with salt & pepper.
He then pan fried the fillets over medium heat, sprinkling them with lemon juice and parsley. The rule of thumb for cooking fish is 10 minutes per inch of thickness.
Come back next week for our first adventure in purchasing fish and finding new recipes as we explore our ecosystem!