Our fresh, local mako shark is the perfect fish for the grill, with its firm texture and mild flavor. Its flavor and texture are similar to swordfish, but the flesh of the mako is moister, and the flavor is more mild. Why feature one recipe when we can feature 7?Read More
Our fresh, local Black Sea Bass has a mild, fresh, somewhat delicate flavor and a tender but firm texture. These fish are notably hardy and offer excellent shelf life fresh. It's one of the best small fish to bake or grill whole, due to its relatively simple bone structure. Try this recipe from Allrecipes.com.Read More
Our friend Kathy Cavanaugh shares a family recipe for grilled swordfish.Read More
Our fresh, local Swordfish is moist and flavorful with a slightly sweet taste. Steaks have a moderately high oil content and a firm, meaty texture. Swordfish is traditionally served baked with a slice of lemon. It's also excellent for marinating and grilling. For moist grilled swordfish, select steaks that are at least 1 1/4 inches thick. Baste with olive oil and lemon juice before and during cooking. Check out this recipe from Simply Recipes.Read More
Our fresh, local Blackfish (or Tautog) is a mild, meaty fish. In 1884, G. Brown Goode wrote that "tautog has always been a favorite table fish, especially in New York, its flesh being white, dry, and of a delicate flavor." Tautog is most commonly grilled, baked, or used in chowder (its firmness makes this ideal). Try this recipe from The Blond Cook.Read More
Black grouper is a tasty fish, mild, with a distinct flavor somewhere between halibut and bass. It is firm, meaty, and moist. This versatile fish can be fried, grilled, skewered, or used in chowders and soups. In the south, blackened grouper is a favorite. Grouper is very forgiving; it can be overcooked and still remain moist. Check out this recipe for sautéed grouper with an Italian flair.Read More
Halibut is a very mild, sweet-tasting white fish. Its thick, meaty flesh is versatile. It's great for kebabs, and also baked, broiled, poached, sautéed, and steamed. Traditional Canadian recipes call for halibut to be baked with sour cream. Check out this version from Allrecipes.com.Read More
Block Island Fluke is a common regional white flatfish. It's firm and meaty, with a mild, slightly sweet taste. This recipe is for brodetto, which is basically just a fancy word for fish stew. You can also use our scallops and local squash from one of our fellow farmers' market vendors for this one!Read More
Scallops are a great source of protein and are naturally low in fat. They are also a micronutrient and trace mineral powerhouse! Scallops are best baked, broiled, or sautéed. They cook up quickly, so be sure to not overcook them! They are also one of the safest types of seafood to eat raw, because the part of the scallop that we eat is highly guarded from contamination. Try this recipe, which includes a good tutorial on searing them.Read More
This amazing photo and recipe for traditional dish Skate Grenobloise was originally posted on the Rhode Island Mushroom Company's Facebook page. Reposted with permission, because this is beautiful.
Skate Grenobloise Ingredients:
- 2 1/2-lb Skate wings from The Local Catch, Inc.
- 5 oz Cabot Creamery Cooperative butter, unsalted
- 1/2 C Fox Point Pickling Company pickle juice
- 3/4 C Flour seasoned with salt and pepper
- 1/4 C Capers, rinsed and drained
- Italian parsley, chopped
- Salt and pepper to taste
Skate Grenobloise Instructions:
Rinse skate wings under cold water, dry thoroughly with paper towels, season with salt and pepper, and set aside.
Melt butter in a non-stick sauté pan over medium heat until foam subsides and butter begins to brown.
Meanwhile, pour seasoned flour into a plastic bag. Add one skate wing at a time and shake to thoroughly coat with flour. Shake off excess. Sauté over medium high heat until lightly browned, gently turning to brown other side (skate is very delicate and easy to overcook). Use a fork to test doneness; you want the flesh to just barely separate. Remove from pan and keep warm.
Raise heat to medium high and add pickle juice and capers. Bring to a boil, scraping up any brown bits from pan.
Plate skate and dress with pan juices. Garnish with parsley and serve immediately.
Though pollock is often breaded, battered, and fried, we prefer healthier approaches which also happen to bring out the flavor of the fish more. You can bake, broil, sauté, or stream pollock. Season with fennel and lemon, and serve with a side dish of roasted or steamed vegetables from our fellow market vendors. For a simple yet substantial main course, try this Baked Pollock recipe from Food.com.Read More
In celebration of Valentine's Day, here are a number of ways to prepare our fresh, local, delicious oysters.Read More
Our local, wild, sustainable SMALL SEA SCALLOPS are a delightful, delicious delicacy!Sea scallops are a great source of protein and are low in fat. One serving contains all the vitamin B12 you'll need for the day, and then some! They're also a great bioavailable source of essential micronutrients iodine, phosphorus, selenium, and choline. They also contain a fair amount of zinc, magnesium, and potassium. Our scallops are always fresh and untreated. Beware of imitations!Read More
BLACK SEA BASS is a great source of naturally lean protein. It has a mild, fresh, somewhat delicate flavor and a tender but firm texture.Read More
BLACK SEA BASS season opens quarterly; a new season just started on January 1. Our fresh, local black sea bass is highly prized; get it while you can!Check out this awesome recipe from Bobby Flay.Read More
Our fresh, local JOHN DORY are landed in Point Judith. They're a bycatch on squid boats.
John Dory fillets are naturally boneless. With a firm texture and buttery flavor, they are best prepared simply.
Check out this tutorial on the 3 best ways to prepare John Dory: pan-searing, steaming, and roasting.
Our fresh, local, wild and sustainably-fished HADDOCK is highly abundant in this region. Because of this, the NOAA (National Oceanic and Atmospheric Administration) has declared that overfishing it is not even possible! In our region, haddock season is year-round, with no limit on the number of fish caught. The same goes for the Rhode Island Marine Recreational Fishing Regulations. For a great way to bring out haddock's natural deliciousness, try this recipe. You can use haddock or any other white fish.Read More
This recipe is from our very own Mike Grattan! Say hi to Mike and pick his brain for more recipes at the Aquidneck market.Read More
featuring Fox Smoked Fish's smoked bluefish from The Local Catch, and Simmons Farm goat cheeseRead More
This fish stock recipe is from Craig Fear of Fearless Eating. Craig is a nutritional therapist who specializes in tasty, homemade, nutrient-dense, real food using local and sustainably-sourced ingredients.
We highly recommend using this fish broth recipe as a base for chowders or other yummy dishes using our fresh seafood! –TLCRead More