[local eating] Fish share, week 4.1

[magid]

Yesterday was the first week of this round of the fish share. Since I chose a Monday pickup (the location is much more convenient than the other Cambridge pickup on Tuesday, plus better in my week's schedule, since I can't get it closer enough to Shabbat), it's a slightly shorter share, due to Memorial Day, so prorated. This time the offers were whole fish, fish fillets, or every other week of each (higher prices for the fillets per pound, of course, and perhaps not as much fish, either). I opted for every other week whole/filleted, thinking it will give me the flexibility of not having to deal with a whole fish every Monday, while still keeping my filleting skills from going completely rusty, and feeding the tomato plants-to-be on my porch.

They started with a whole fish week, figuring that they were still getting used to the new work flow of filleting for the all-fillet shares, minimizing the filleting to do ('only' 78 shares' worth). I had the choice of cod or flounder, and picked the former: I really like cod (no duh), and really dislike dealing with whole flounder: I haven't figured out how to deal with the flatness of them and get a reasonable fillet off them. Plus, they're smaller enough that the inedible bits add up to less fish overall. Or at least, that's my impression.

I stayed in the rut I'd gotten into, filleting the fish, baking it at 425 F for 12-13 minutes covered in fake bread crumbs flavored with chipotle mustard and tandoori seasoning, then panko on top. The frame was poached, the frame fed to the pot that will hopefully have a tomato plant sometime soon, and the bits pulled off the frame await their destiny.

Comments

[theora]

Woo, preview! We signed up for the Lexington pickup, which starts tomorrow. Conveniently, it's about a 10 minute walk from our house. Thank you (oh so belatedly!) for pointing out the new locations.

[magid]

Oh, yay! I'm glad to have been useful :-)

Though it's possible that your fish will be different, since it's whatever shows up that day. However, there's always a good chance of cod...

[megmuck.livejournal.com]

We got our fist fish this week! Cod! Filleting was easier than I thought it would be (I'm used to cutting up chickens).

After oven-frying it (egg dip, panko/cornmeal breading, fry for two minutes, flip, fry another two minutes, heat in 450F oven for five minutes), I have come to believe that I have never had truly fresh cod before.

The kids liked touching the eyeballs.

[magid.livejournal.com]

I don't do much poultry butchery, getting them in whatever portions I'm going to cook (and keep telling myself I should get poultry shears sometime, too).

The oven-frying sounds yummy. And yes, very fresh fish is fabulous. I'm lucky that my mom did know how to cook fish, so I got used to it.

I can't quite bring myself to touch the eyeballs, much less eat them, though I know they're considered a delicacy. Eye-stuff is a total squick for me :-(.

PS. I hadn't realized you'd gotten a fish share too. Yay!

[megmuck.livejournal.com]

The oven frying is straight out of the big yellow Gourmet cookbook (i.e. the epicurious site), and it isn't really oven frying. Here's the basic recipe:

beat a couple of eggs
dip fish fillet in egg
dip fish in mix of fine cornmeal and breadcrumbs/panko
fry on stovetop 2 minutes/side
bake in 450F oven for 5 minutes to make sure the fish is cooked through.

That's *it*. Popular with the young folk.

[magid.livejournal.com]

When I started with the fish share, I did something or other that involved dredging in a couple of different things, and I got tired of it quickly. I'm just lazier than the average, I think. Which is another way of saying, this sounds yummy, and I'm not sure that I'm going to try it. Though perhaps when I get already-filleted fish... (though I had been thinking I should attempt ceviche).