This week's Staple Groundfish: wild, local COD, GREY SOLE, HADDOCK, HAKE, AND REDFISH. This weekend's weather is set to be pretty mild—a great weekend to make groundfish tacos and remember that spring will come! This recipe uses cod, but any groundfish will work.Read More
When's the last time you made fish chowder? We've found a method for a traditional Irish chowder that came from this poem. (The Irish are known for being lyrical!)Read More
This is the best time of year for wild, local New England GROUNDFISH—it's healthy, plentiful, and perfect for warm meals! Here are a few more great fish soup recipes, this time for Portuguese-style chowders. These recipes come from our buddy Craig Fear of Fearless Eating.Read More
We've got lots of wild, local New England GROUNDFISH, perfect for warm meals. Try this recipe for a traditional Icelandic fish soup, which lends itself very well to the seafood and produce you can get at winter farmers markets around here.Read More
The next in our summer recipe series, courtesy of professional chefs Deja Hart and Mary Weaver of Newport Cooks: Cooking School for Adults & Children.Read More
The sixth in our summer recipe series, courtesy of professional chefs Deja Hart and Mary Weaver of Newport Cooks: Cooking School for Adults & Children.Read More
This beauty is from our very own Ann Cook!
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