Fishing for Change: A Cod Alternative Cookbook
A Cookbook with recipes and information on the five best alternatives for Cod: Dogfish, Atlantic Pollock, Alaskan Pollock, Lingcod, and Black Rockfish By Anna Garik, Matthew Marcus, Caitlain McDonald, and Allie Teicholtz
Fish Markets that Support Our Project: Brighton Fish Market 162 Chestnut Hill Ave. Brighton, MA 02135 617-903-3750 email@example.com
New Deal Fish Market 622 Cambridge Street Cambridge, MA 02141 617-876-8227
Other names: Rock, Rock Cod, Shark, Cape Shark Spiny dogfish is one of the slowest-growing and longest-lived of all shark species. Most sharks, including dogfish, are in serious decline throughout the world due to severe overfishing and accidental catch in other fisheries. Spiny dogfish is fished in the Atlantic and Pacific oceans. Concerns about population status and bycatch Glossary in the Washington and Atlantic Canadian fisheries results in an "Avoid" recommendation. However, data from the spiny dogfish fishery of the Canadian Pacific indicates that the population in this region is stable. In addition, the Canadian Pacific fishery is 80 percent bottom-longline-caught, which has minimal habitat damage and low bycatch. Spiny dogfish from the Canadian Pacific is therefore considered a "Good Alternative," but consumers should avoid all other species of dogfish from all other regions.
Cape Shark in Tomato and Citrus
1 lb.-Cape shark, cut into 6 pieces 1 tsp.-Salt 1/4 cup-Olive oil 3 cloves-Garlic, crushed 8 sprigs-Coriander 6 tbsp.-Tomato, pureed 2 tbsp.-Citrus (lemon or lime) juice, fresh 1 tsp.-Red chili peppers, dried 1/3 cup-Water Preparation 1. Preheat oven to 425° 2. Rub salt well onto fish pieces 3. Use a small amount of oil to coat a shallow baking dish and place fish in the baking dish 4. Heat the remaining oil in a skillet and gently fry the garlic 5. Add the coriander, followed a few minutes later by the pureed tomato and citrus juice. Stir to mix ingredients together. 6. Pour tomato-citrus sauce over the fish; sprinkle the chili peppers over the fish and add water to the baking dish. 7. Bake for 20-25 minutes
Cape Shark in Essence of Fennel
An original recipe by Chef Scott Melo, Grand Prize Winner of the National Fisheries Institute Cookoff Competition "New Tastes for a New Reality"
Ingredients 12 ounces Cape shark (four 3 ounce portions) 2 bulbs fennel, fresh with green leaves and stems attached 2 cups chicken broth, homemade, or one 14½ ounce can 1 clove garlic, fresh
1 tablespoon olive oil 1 cup heavy cream Carrot for garnish Preparation 1. Divide cape shark into serving size portions, discarding any remaining bony-looking cartilage. For appearance, thin red edges (which are edible) may also be trimmed. 2. Rinse fennel and cut off leaves and stems near top of bulb, reserve leaves for garnish 3. Slice bulb into 1/2 inch thick cross-sections and set aside 4. Coarsely chop remaining bulb, leaves and stems to yield approximately 1/2 cup. 5. In a 2 quart saucepan, heat chicken broth, chopped fennel and garlic until boiling. 6. Reduce heat to simmer, add fish, cover and poach gently (liquid should just "quiver") for 10 minutes or until flesh is opaque and white. 7. Using tongs or slotted metal spatula, carefully transfer cape shark from hot liquid to heatproof dish; keep warm. 8. Stir cream into poaching liquid, raise heat to medium and cook, uncovered, for 20-25 minutes, stirring occasionally, or until sauce is reduced by about one-half (should have consistency of syrup). 9. While liquid is reducing, heat oil in large skillet. Sauté fennel slices, turning once, until tender-crisp (15-20 minutes). 10. Divide fennel slices among four dinner plates; top with cape shark. 11. When sauce is reduced, strain and pour over fish. 12. Garnish each plate with festive "flowers" crafted from fresh carrot.
Broiled Marinated Cape Shark Adapted from a recipe developed by Chef Tomas Nicholas for the National Fisheries Institute "New Tastes for a New Reality" competition
Ingredients 1 lb Cape Shark 1/3 cup lime juice 4 tbsp. Teriyaki sauce 1 tbsp. olive oil 1 tbsp. sugar 1/4 tsp. black pepper, freshly ground 1/4 tsp. paprika Preparation 1. Divide Cape Shark into serving size portions. 2. Mix all ingredients and pour into a zipper lock plastic bag. 3. Add the fish, seal the bag, and refrigerate for 35 to 40 minutes. Preheat the broiler. 4. Remove shark from the marinade and place fish on the broiler pan. Discard the remaining marinade. 5. Broil for 5 minutes, or until the center of the fillet turns from translucent to white.
Corn Crusted Dogfish With Wilted Arugula
An original recipe by Chef Colleen McGuirk, Pine Island Grill, Bayville, NY
Ingredients 4 Dogfish Portions - 8 ounces each
Preparation For Corn Puree: 4 ears corn 1/8 tsp. cayenne pepper 1 egg yolk 1/4 tsp. cumin 1/8 cup olive oil 1/8 tsp. salt For Corn Breading: 1/8 cup cilantro, chopped 1/4 cup red pepper, finely diced Remaining corn kernels 1/8 tsp. salt 1/4 cup cornmeal For Wilted Arugula Salad: 2 tbsp. lemon juice 8 cups arugula 2 tbsp. sherry vinegar 1 red onion, sliced and grilled 1/2 cup olive oil Corn Puree: 1. Grill corn until nicely charred. This can be done on a grill or an open gas flame. 2. Remove kernels from cob. In blender, puree 1/4 cup of corn. While motor is running, add egg yolk and blend for 1 minute, stopping to scrape down sides of the blender. 3. Continue pureeing and add olive oil in slow steady stream. Add cumin, cayenne and salt. Transfer to bowl and chill. Corn Breading:
1. Mix cilantro, corn, pepper and salt. 2. Coat Fillets in cornmeal, season with salt and pepper. 3. Spread corn puree on top of fish. 4. Press corn breading firmly on top of puree. Sprinkle tops with remaining cornmeal. Chill until serving time. Wilted arugula salad: 1. Mix lemon juice, sherry, vinegar and olive oil, set aside. 2. Heat 1/8 cup olive oil in sauté pan until almost smoking. Place dogfish corn-side down and cook for 2 minutes or until corn begins to pop. 3. Using fork, gently turn fish over. Lower heat and continue cooking 3-4 minutes. 4. While fish is cooking, heat vinaigrette and onions. Remove and add arugula. Taste, adding salt and pepper if needed. 5. Divide wilted arugula salad among 4 plates. Slice fish in half and place on top.
Cape Shark Kebabs
From the Unusual Fish Cookbook, Cornell Cooperative Extension Service
Ingredients 2 lbs. Cape Shark 1/4 cup olive oil 1/2 cup white wine, dry 3 tbsp. lemon juice 1 tsp. dill, fresh chopped or dried 1/2 tsp. chervil 2 peppers green, red, or orange cut into 1 1/2 inch pieces 3 yellow summer squash, sliced into 1 1/2 inch pieces
Paprika Lemon wedges Preparation 1. Cut cape shark into 1 inch cubes, rinse with water and pat dry. 2. Prepare marinade by mixing olive oil, white wine, lemon juice, dill and chervil in a dish large enough to hold the fish. 3. Place fish into marinade and place into refrigerator for 1/2 hour to 1 hour. 4. Thread fish cubes onto skewers alternating fish with summer squash and peppers. 5. Sprinkle kebabs with paprika and grill or broil for 10 minutes. Baste frequently with marinade. 6. Serve with lemon wedges and rice or pasta. *Note: Other vegetables such as cherry tomatoes, zucchini, mushrooms etc. can be added or substituted for the peppers and/or yellow squash.
Other names: Boston Bluefish, Blue Cod, Blue Snapper, Coalfish, Coley, Saithe Atlantic pollock is found throughout the North Atlantic. It grows quickly and matures at a young age, traits that make it resilient to fishing pressure. A bottom-dwelling fish similar to cod, Atlantic pollock is an important fishery in the U.S., and is also imported from Canada, Norway and Iceland. In Canada, Atlantic pollock was historically overfished, but is now recovering. In the U.S. and Norway, Atlantic pollock is abundant and the fisheries are well-managed. In Iceland, however, overfishing of Atlantic pollock continues. Atlantic pollock is fished primarily with bottom trawls, Danish seines and bottom gillnets - three methods with high environmental impacts. Bottom trawls and Danish seines can damage seafloor habitats, while bottom gillnets may result in high bycatch of marine mammals, including endangered or threatened species. Less destructive fishing methods are available, such as purse seines that are used in a small Norwegian fishery. Consumers should look for Atlantic pollock from Norway caught with purse seine or gillnet as the "Best Choice." Atlantic pollock from the U.S.
and Canada is a "Good Alternative" because while their populations are abundant, the fishery uses habitat damaging trawl gear. Atlantic pollock from smaller fisheries are also available, including the gillnet fishery in Iceland, and the bottom trawl and Danish seine fisheries in Norway - both "Good Alternatives." Consumers should "Avoid" Atlantic pollock from Iceland caught with bottom trawls or Danish seines due to low population abundance and severe habitat impacts.
Coley Korma with Fluffy Rice By Jamie Oliver
Ingredients 2 heaped tablespoons of korma paste Four 180 gram Coley fillets Olive oil 4 spring onions, trimmed and finely sliced 200 mL light coconut milk A few sprigs of fresh coriander, leaves picked, stalks finely chopped ½-1 fresh red chilli, finely sliced 1 lemon, cut into wedges
1 cup Basmati rice Sea salt Preparation 1. Add the rice to a small pan with 2 cups of boiling water and a pinch of salt. Bring to the boil on a high heat, then turn the heat down to low, cover and leave for 7 to 8 minutes. 2. Put a large frying pan on a medium heat. Use the back of a spoon to spread 1 heaped tablespoon of the korma paste all over the flesh side of the fish fillets. 3. Add a lug of olive oil to the hot pan, then add the Coley, flesh-side down. Cook for about 10 minutes, turning halfway when you've got some colour. 4. Check your rice – all of the water should have been absorbed by now so fluff it up with a fork and take it off the heat. Pop the lid back on so it stays warm. 5. Turn the heat under the fish to high and throw in the greener half of your sliced spring onions. Stir in the remaining korma paste, coconut milk, coriander stalks and most of the fresh chilli. Let it bubble away for a couple of minutes until the fish is starting to flake apart. Taste your sauce and add a squeeze of lemon juice if it needs it. 6. Divide the rice between your plates then top each portion with a piece of Coley. Pour the sauce over the top, then scatter over the reserved spring onions, chilli and coriander leaves. 7. Serve with lemon wedges on the side for squeezing over.
Pan-Fried Coley with Quick Cheesy Mash
By Ren Behan
Ingredients 2 coley fillets 1 tablespoon olive or rapeseed oil 1 knob butter (for the fish) 2 potatoes (weighing around 150 g each) 4 tablespoons whole milk 1 knob butter (for the mash) 50g cheddar cheese (grated) 1. To cook the fish fillets, place a frying pan onto the stove and on medium heat, add the olive oil and knob of butter until just sizzling. Place your coley fillets in the pan and cook (turning down the heat if the pan is spitting) for 3-4 minutes on each side. Cook until white all the way through, not translucent. 2. In the meantime, prick the potatoes with a fork a few times, peel them, chop them into four and boil them in a pan of boiling, salted water for 7-10 minutes or until soft. Leave them to cool down for a minute or two before handling. Put them into a bowl and mash them with a fork or potato masher. 3. Add whole milk, butter, and cheese to the mash
5. Serve your cooked fish fillets on top of your mash and serve any veg you like alongside.
Baked Fillet of Coley in a Ginger and Coriander Marinade
Ingredients Large Coley fillet Chunk of ginger peeled and grated 1 lime A handful of coriander A good glug of olive oil Garlic Black pepper and salt Preparation 1. Grate the ginger and lime zest over the fish. 2. Add the chopped coriander and crushed garlic 3. Pour a good glug of olive oil over the fish to coat
4. Season with black pepper and salt 5. Leave the fish to marinate in the fridge for about half an hour. 6. Roast in a pre- heated, medium/hot oven for 20 mins or until cooked. 7. Serve with squeezed lime juice all over the fish as it comes out of the oven.
Coley with Lemon and Capers By Matt Tebbutt
Ingredients 3 tbsp. olive oil 1 large coley fillet, lightly salted 50 ml chicken stock 1 lemon, segmented 2 tbsp salted capers, rinsed and drained 1 small bunch of parsley, chopped 1 shallot, finely chopped 25 g butter 1 hard-boiled egg, grated
2 slices toasted oiled bread, cut into croutons Green salad, to serve Preparation 1. Heat the olive oil in a large frying pan and fry the coley skin-side down for about 5-8 minutes, or until cooked through. Remove from the pan and keep the fish warm in a shallow dish. 2. Add the stock to the pan and simmer until the volume of liquid has reduced by half. Stir in the lemon segments, capers, parsley and shallots. 3. Season with salt and pepper, and whisk in the butter. 4. Spoon the sauce over the fish and sprinkle over the grated egg and croutons. Serve with a fresh, green salad.
Crispy Coley Goujons By Jo Dunlop
1 fillet of coley 2 eggs 6 cream crackers, crushed into breadcrumbs Plain flour Preparation 1. Cut the fillet into goujon sized chunks. 2. Put the flour into a bowl, whisk the egg in another then put the breadcrumbs in another bowl. 3. Coat the fish goujons in plain flour, egg, then breadcrumbs. 4. Fry until golden, usually around 5 minutes or so and serve with mash and sweet corn or peas.
Other names: Imitation Crab, Imitation Shrimp, Kanikama, Surimi The Alaska pollock fishery is one of the largest single-species fisheries in the world. A member of the cod Glossary family, Alaska pollock reach maturity at an early age and produce plentiful young, traits that help them withstand intense fishing. Alaska Pollock populations are moderately healthy, but their numbers have been declining. Alaska Pollock are now at their lowest levels in over 20 years. The fishery uses midwater trawling gear that's designed to not impact the seafloor. However, these midwater nets contact the seafloor an estimated 44% of the time, resulting in severe damage to seafloor habitats of the Bering Sea. Bycatch rates in the Alaska pollock fishery are generally low, but in recent years, the fishery has caught large numbers of Chinook salmon
from stocks that are experiencing dramatic declines. It's unclear the extent to which the Alaska pollock fishery is contributing to these declines. There's also conflicting evidence about the role of the Alaska pollock fishery in the decline of the endangered Steller sea lion and Northern fur seal, both of which rely heavily on Alaska pollock for food. It's critical that these impacts be explored further. Despite these concerns, some aspects of the Alaska pollock fishery management are progressive and precautionary. Management has taken steps toward an ecosystem-based approach that, relative to other fisheries worldwide, is considered highly effective.
Easy Parmesan-Crusted Alaskan Filets By Ted Rollins
Ingredients Four 4-6 oz. pollock fillets 1 package Ranch dressing 1 cup grated Parmesan or Pecorino cheese Preparation
1. Clean your fillets and pat them dry. 2. In a small bowl, mix together your cheese and your Ranch dressing – if you’re anti-Ranch, you can substitute in another thick dressing of your choosing. 3. Submerge your fish in this mixture, coating both sides fully. 4. Oil a cookie tray or baking dish and bake the filets at 425 for about 15 minutes – you’ll know they’re done when they break apart easily with a fork. 5. No matter which recipe you choose, the last step is always the same: eat and enjoy!
Asian-Inspired Alaskan Pollock
Ingredients 1 lb. Alaskan pollock fillets 2 tbsp. dry white wine 2 tbsp. soy sauce 1 tsp. vegetable oil 1 tsp. slivered fresh ginger 1 minced garlic clove ½ tsp. cornstarch 1/3 cup sliced green onion 1 tsp. toasted sesame seeds Lemon wedges Preparation 1. Take a shallow baking or pie dish and place your fillets inside. 2. In a small bowl, combine your white wine, soy sauce, vegetable oil, ginger, garlic and cornstarch.
3. Spoon this mixture over the fillets evenly. 4. Put your vegetable steamer in a wok or large skillet and add about 1 inch of water. Heat up the wok and get the water boiling. 5. Put your green onion on top of the fillets and place the dish on top of the rack. Cover your skillet and bring the water back to a boil. 6. Steam the pollock for 10 minutes per inch of thickness or until flaky. 7.Garnish the fish with sesame seeds and serve with lemon wedges.
Alaskan Pollock With Black Bean Compote
Ingredients Four 6 oz. pollock fillets 4 tsp. extra virgin olive oil 1 peeled and chopped yellow onion 3 cloves minced garlic 1 tsp. ground cumin 15 oz. can rinsed and dried black beans 15 oz. can diced tomatoes 4 oz. diced green chilies 2 tbsp. fresh lime juice Preparation 1. Season your pollock fillets with salt and pepper to taste.
2. Take your favorite non-stick, thick-based skillet and heat up 3 teaspoons of olive oil at medium heat. 3. Cook your pollock for 2 minutes on each side or until flaky. 4. Take the fillets off the skillet and keep them warm.
5. Using the same skillet, add the rest of your olive oil and cook your onions and garlic until both soften. 6. Add cumin and cook for another minute. 7. Next, toss in your beans, tomatoes and chilies, covering the mixture and cooking at a lower temperature for 10 more minutes. Add your lime juice and season to your tastes. 8. Divide this compote evenly among your 4 plates, and top with your fillets.
Pasta with Imitation Shrimp and Tomato Reduction By Sydney Allen
Ingredients: Olive Oil Chopped Garlic Imitation crab meat Fresh basil or cilantro White wine Marinara sauce Preferred type of pasta Preparation 1. To make imitation shrimp: Press the imitation crab meat in your hand, and roll it into a shrimp shape. If it begins to fall apart, add more pressure to the piece of shrimp you are making. 2. Add Imitation shrimp, Olive Oil, and chopped garlic to pan 3. Sauté imitation shrimp until they are cooked through, but don’t overcook!
4. Add the fresh basil or cilantro and white wine, reduce for about a minute, then add marinara sauce 5. Serve over pasta
Vietnamese Noodles with Imitation Shrimp By Sydney Allen
Ingredients Udon Noodles Fish stock, or if unavailable, chicken stock Olive Oil Imitation Crab Meat Saffron Turmeric Cumin Cardamom Ginger Garlic Cilantro Preparation 1. To make imitation shrimp: Press the imitation crab meat in your hand, and roll it into a shrimp shape. If it begins to fall apart, add more pressure to the piece of shrimp you are making. 2. Add imitation shrimp, saffron, turmeric, cardamom, ginger, and garlic to pan 3. Sauté until imitation shrimp are cooked through 4. Add white wine and reduce for about a minute 5. Set aside cooked imitation shrimp
6. Mix broth remaining from the imitation shrimp with water and fish stock (or chicken stock) to make the soup for the noodles; add soy sauce to taste 7. Cook Udon noodles in water, drain, serve in a large bowl 8. Pour broth over them, garnish with shrimp, cilantro, and green onions
Other names: Blue cod, Bluefish, Buffalo cod, Green cod, White cod Lingcod is unique to the West Coast of North America. The northern population of lingcod has rebounded dramatically over the last few years. Although the southern population has stabilized, it hasn't fully recovered. Considered a groundfish, most lingcod is still caught using bottom trawling, a fishing method that results in considerable habitat damage. As a result, lingcod is a "Good Alternative" until measures are taken to minimize damage from trawling gear along the rocky habitats on the seafloor.
Lingcod with Cumin-Scented Tomato Sauce By Hank Shaw
Ingredients 1 to 1 1/2 lb. Cod or Lingcod steaks Salt Flour for dusting 2-3 lb. fresh tomatoes 1 chopped medium onion 6 tablespoons olive oil 1 finely chopped garlic clove 1 tablespoon ground cumin 2 tablespoons fresh chopped dill Preparation 1. Take the fish out of the fridge and salt it liberally. Set it aside. 2. Peel tomatoes. To peel tomatoes, plunge them into boiling water for 30-60 seconds (depending on size) and then into a bowl of ice water. The skins will crack and peel off easily.
3. Seed tomatoes. To seed potatoes, chop roughly and lift the pieces off your cutting board, leaving most of the seeds on the board. Swipe the board clean after each tomato. It's OK if you have a few seeds. 4. Make the Sauce. Add three tablespoons of olive oil to a pan and heat it over high heat for a minute or two. Add the chopped onion and sauté over medium-high heat until translucent, about 3 minutes. 5. Add the garlic clove and sauté for another minute or two. Add the tomatoes and cumin and stir to combine. Test for salt, and add some if needed. 6. Bring the sauce to a simmer and let it boil down for 10-15 minutes; you want a thick sauce and you'll need to evaporate a lot of water. Once the sauce is done, turn off the heat and set aside. 7. In another pan, heat 3 more tablespoons of olive oil over high heat. 8. Dust your Lingcod steaks in flour and tap off excess. 9. Turn the heat down to medium and sauté your fish, skin side down if there is skin on them. Cook this way for 5-10 minutes, or until you see the cooked portion of the fish reach about halfway up the sides. Don't let it cook too fast or you will burn the surface. Take your time. 10. Flip the fish and cook the other side until lightly browned, about 4-5 minutes. 11. To serve, spread some tomato sauce on the plate and top with the fish. Sprinkle fresh dill on top as a garnish.
Baked Lingcod with Lemon-Garlic Butter Sauce By Elise Bauer
Ingredients 2 pounds Lingcod fillets Olive oil Salt and Pepper 1/2 cup clam juice 1/2 cup dry sherry 1/2 cup whole milk 1 tbsp. minced garlic 1 tbsp. minced shallots 1 bay leaf 1 tbsp. unsalted butter 1 tbsp. flour 1/2 pound (2 sticks) unsalted butter 1/2 teaspoon salt 1/2 teaspoon white pepper 1 tbsp. lemon juice 2 tbsp. fresh chopped parsley Preparation 1. Preheat the oven to 350°F 2. Put the first six sauce ingredients (clam juice, sherry, whole milk, garlic, shallots, bay leaf) in a pot and bring to a boil. Boil it down by half.
3. In a separate saucepan (1-qt minimum) prepare the roux. Heat one tablespoon of butter in the saucepan on medium heat until it is foamy. Sprinkle in the flour, stirring a couple of minutes with a metal whisk until well mixed (tan, but not brown). 4. Slowly add the reduced mixture to the roux, stirring quickly to incorporate. When you first add some of the mixture, the roux will bubble up. Just keep adding the mixture and keep whisking to incorporate. 5. Turn the heat to low. Slowly whisk in the butter, 2 tablespoons at a time. Add lemon juice, salt, and white pepper. Add some more clam stock or water if the sauce is too thick. Add the chopped parsley right before you serve. 6. Arrange an oven rack so that when the fish is on a baking pan in the oven it will be 4 to 5 inches from the heat. 7. Rinse the fish in cold water, cut into serving pieces if necessary. Remove any bones with fish-bone tweezers or (spotless clean) pliers. Lay the fish flat in a aluminum foil lined baking pan. Rub some olive oil over both sides of the pieces, enough to coat. Sprinkle both sides with a few shakes of salt and pepper. Bake for 10-15 minutes, until just done. To test, use the tip of a knife to gently cut into the thickest part of the fillet. The fish is done when the fish has just turned from translucent to opaque at the center. Once you pull the fish out of the oven it will continue to cook for a few minutes. 8. Serve the fish with the sauce poured on top. Rice, crusty bread and a simple salad are good accompaniments.
Lingcod Cream Stew
By Sydney Allen
Ingredients: Lingcod fillets Butter or olive oil Creme fraiche or sour cream Onions Leeks Carlic Flour White wine Mushrooms Carrots Celery Parsley or dill Salt and pepper to taste Thinly sliced baby potatoes Rice or Pasta Preparation
1. Add butter or olive oil to frying pan, sauté onions, leeks, and garlic 2. Dredge the fish in flour and slip into pane; sauté 3. Add white wine and water, simmer until the fish is cooked through 4. In a separate pan, sauté mushrooms, then carrots and celery; add the parsley or dill 5. Add water, mushrooms, carrots, celery and parsley or dill to baby potatoes, simmer until done 6. Combine everything into one pan and add creme fraiche or sour creme, add desired vegetables; heat until just below boiling to avoid the cream curdling 7. Serve over rice or pasta
Teriyaki-Inspired Lingcod By Sydney Allen
Ingredients Lingcod patties Sesame oil Chopped ginger Chopped garlic ⅓ cup water ⅓ cup brown sugar ⅓ cup soy sauce 1 teaspoon crushed garlic ½ teaspoon ground cinnamon Preparation 1. Make the Teriyaki marinade by mixing the water, brown sugar, soy sauce, garlic, and cinnamon in a medium bowl 2. Sauté the patties in a non-stick pan with a touch of sesame oil, chopped ginger, and garlic until golden brown on both sides
3. Add the Teriyaki marinade, the lingcod cakes will become coated with the sauce as it simmer and then reduces around the cakes 4. Flip the cakes to get both sides, should only take about a minute each side; however, take care not to scorch or burn the sauce 5. Can be served over rice, or in a sandwich with vegetables
Other names: Black Bass, Black Rock Cod, Black Snapper, Sea Bass, Pacific Ocean Perch More than 70 species of rockfish live off the U.S. West Coast. Most rockfish are extremely long-lived, deep-water fish. Scientists estimate a lifespan of 100-200 years for some species. They are slow-growing and mature late in life and many are caught before they have had a chance to reproduce. These traits make them very vulnerable to overfishing. Not surprisingly, decades of heavy fishing sent rockfish populations plummeting. In addition, bottom trawling, the most widely used method for catching rockfish, damaged seafloor habitats and caught large quantities of bycatch. In recent years, fishing pressure has been reduced and many rockfish populations are now recovering. Consumers need to ask about the gear used to catch rockfish; handline caught black rockfish from the U.S. is the "Best Choice," other species caught by handline are generally "Good Alternatives" and trawl-caught rockfish should be avoided. Black rockfish populations off the coast of California, Washington and Oregon are healthy and abundant. Unlike other species of rockfish,
black rockfish grow and reproduce fairly quickly - traits that help them withstand fishing pressure. Black rockfish are the most common species caught in coastal waters. They are mostly caught by handline or bottom longline, methods that do little habitat damage.
Roasted Whole Black Bass By Kelsey Nixon
Ingredients One 2 1/2 to 3-pound whole black bass, gutted and scaled 1 bunch fresh parsley 1 bunch fresh tarragon 1 bunch fresh thyme 1 small head fennel, thinly sliced, fronds reserved 6 cloves garlic, minced 1/2 cup capers, chopped 2 lemons, thinly sliced 1/2 cup extra-virgin olive oil
Kosher salt and freshly cracked black pepper 1 1/2 cups dry white wine 8 tablespoons (1 stick) unsalted butter, cut into pats 1 1/2 cups Israeli couscous 2 tablespoons olive oil 1/4 cup currants 1/4 cup fresh chopped herbs, such as tarragon, parsley, chives, etc. 1 lemon, zested and juiced Freshly cracked black pepper Olive oil Preparation 1. Preheat the oven to 400 degrees F. 2. Rinse the fish and dry thoroughly with a paper towel. Score each side of the fish 3 to 4 times on a bias, about 1/2-inch deep. 3. Combine the parsley, tarragon and thyme into 1 large bunch with the stems attached, and separate out one-third of the bunch. Finely chop the separated, smaller bunch. Mix with one-quarter of the fennel slices, one-third of the fronds, garlic and capers and 2 of the lemon slices, making a sort of herby citrus marinade. 4. Mix the chopped herb mixture with the olive oil and rub the mixture inside and outside of the fish as well as inside the slits. This will allow the herby citrus flavors to permeate through the fish. Sprinkle generously with salt and pepper. 5. Place half of the remaining herbs, fennel, lemon slices, garlic and capers in a bed on the bottom of a roasting pan and the other half inside the cavity of the fish. Place the fish in a roasting pan. 6. Evenly distribute the wine and butter pats in the pan, and place in the oven. The wine will help keep your fish moist and help steam it, as well as making a great sauce with the butter. Roast until the fish has cooked through, or until the skin is crispy and the fish is flaky, 25 to 30 minutes.
8. Bring 3 cups salted water to a boil in a medium saucepan. Add the couscous, cover and remove from the heat. Allow the couscous to sit until the water is absorbed, 8 to10 minutes. 9. Stir in the currants, fresh herbs, lemon zest and lemon juice. Season with salt and pepper and stir in a small glug of olive oil. 7. Carefully transfer the fish to a serving platter with a bed of the Israeli Couscous (be careful, the fish is tender and can break). Pour the sauce from the pan over the fish and fillet to serve.
Simple Oven-Baked Sea Bass
Ingredients 1 lb sea bass (cleaned and scaled) 3 garlic cloves, minced or crushed 1 tablespoon extra virgin olive oil 1 tablespoon italian seasoning or 1 tablespoon fresh parsley leaves 2 teaspoons fresh coarse ground black pepper
1 teaspoon salt 2 lemon wedges 1/3 cup white wine vinegar (optional) or 1/3 cup white wine (optional) Preparation 1.Preheat oven to 450F° 2. In a cup, mix garlic, olive oil, salt, and black pepper. 3. Place fish in a shallow glass or ceramic baking dish. 4. Rub fish with oil mixture. 5. (Optional) Pour wine over fish. 6. Bake fish, uncovered, for 15 minutes; then sprinkle with parsley or Italian seasoning and continue to bake for 5 more minutes (or until the thickest part of the fish flakes easily). 7. Drizzle remaining pan juices over fish and garnish with lemon wedges.
Whole Black Bass with Ginger and Scallions
Ingredients One 3 lb. whole black bass or sea bass (not Chilean), cleaned, leaving head and tail intact 1/2 teaspoon salt 1 bunch scallions, white and pale green parts cut into very thin 2-inch strips and greens reserved separately 1 (1-inch) piece fresh ginger, peeled and cut into very thin matchsticks 3 tablespoons light soy sauce (preferably Pearl River Bridge brand) 1/4 teaspoon sugar 1 tablespoon peanut or vegetable oil Directions 1. Put oven rack in middle position and preheat oven to 400°F. Put baking dish in roasting pan. 2. Rinse fish and pat dry, then rub inside and out with salt. Transfer to baking dish and sprinkle with scallion strips (white and pale green) and ginger.
3. Stir together soy sauce and sugar until sugar is dissolved, then pour over fish. 4. Add enough boiling-hot water to roasting pan to reach halfway up side of baking dish. Oil a large sheet of heavy-duty foil, then tent foil (oiled side down) over fish and tightly seal around roasting pan. Carefully transfer roasting pan to oven and bake until fish is just cooked through, 30 to 35 minutes. 5. While fish bakes, cut enough scallion greens diagonally into very thin slices to measure 1/2 cup (reserve remainder for another use). 6. Just before serving, remove foil from fish and sprinkle with scallion greens.
Black Bass with Maître d’Hôtel Butter By Danilo Alfaro
Ingredients: Eight 2-oz black bass fillets 1 cup milk ¼ cup flour 4 tbsp clarified butter (or ¾ stick unsalted butter) Kosher salt, to taste Ground white pepper, to taste 4 Tbsp Maître d'Hôtel Butter, or other compound butter Preparation: 1. Soak the fillets in milk for a few minutes, then remove and fully drain them. If they're too wet when you dredge them in the next step, they may become too cakey. 2. Spread the flour in a shallow glass baking dish. 3. In a nonstick sauté pan, heat a tablespoon of clarified butter over a medium-high heat. 4. Dredge the fillets in the flour, tapping them gently to knock off any excess flour. 5. Place the fillets in the hot pan, with the flesh side down. 6. Sauté for a minute or two or until browned, then gently turn them with a fish spatula, making sure not to break the fillets. 7. Brown the other side, then transfer from the pan to a hot plate, two fillets per portion. Top each portion with a slice of Maître d'Hôtel butter (or try one of the other compound butter recipes shown below) and serve right away.
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