Comments on: The Golden Cod Massacre of ‘09 http://bostonlocalvores.org/archives/277 Sat, 04 Feb 2012 10:54:32 +0000 http://wordpress.org/?v=2.7.1 hourly 1 By: Cora Roelofs http://bostonlocalvores.org/archives/277/comment-page-1#comment-123965 Cora Roelofs Wed, 24 Jun 2009 02:21:07 +0000 http://bostonlocalvores.org/blog/?p=277#comment-123965 Had similar experience with my cod (JP pick up), but very proud of my results post emergency eBay fillet knife purchase and some confusing fillet video watching. The fish was good. The thing that made me the most happy, however, was bringing the carcass to my farmer comrade Greg Maslowe at Newton Community Farm where I get a lot of my veggies for my business (portable local veg in the form of knishes and pasties). I believe that he was determined to bury the head in the fields the old fashioned Native American way. There is a food system to be proud of. Had similar experience with my cod (JP pick up), but very proud of my results post emergency eBay fillet knife purchase and some confusing fillet video watching. The fish was good. The thing that made me the most happy, however, was bringing the carcass to my farmer comrade Greg Maslowe at Newton Community Farm where I get a lot of my veggies for my business (portable local veg in the form of knishes and pasties). I believe that he was determined to bury the head in the fields the old fashioned Native American way. There is a food system to be proud of.

]]> By: Marmaduke http://bostonlocalvores.org/archives/277/comment-page-1#comment-123959 Marmaduke Tue, 23 Jun 2009 19:19:49 +0000 http://bostonlocalvores.org/blog/?p=277#comment-123959 I have now made fish stock. It's pretty simple. I now have 4 pints of fish stock in my freezer. However, having never cooked with fish stock before, I'm not sure we're going to go through it very quickly. If I do this every week, I'll need a new freezer soon. I have now made fish stock. It’s pretty simple. I now have 4 pints of fish stock in my freezer. However, having never cooked with fish stock before, I’m not sure we’re going to go through it very quickly. If I do this every week, I’ll need a new freezer soon.

]]> By: rosie dequattro http://bostonlocalvores.org/archives/277/comment-page-1#comment-123911 rosie dequattro Mon, 22 Jun 2009 22:32:58 +0000 http://bostonlocalvores.org/blog/?p=277#comment-123911 I know what you mean about the eyes--they had me spooked, too. It made it a little more difficult to saw off its head and cut it up, but, boy, was it good! I know what you mean about the eyes–they had me spooked, too. It made it a little more difficult to saw off its head and cut it up, but, boy, was it good!

]]> By: Paul W. Green III CDC http://bostonlocalvores.org/archives/277/comment-page-1#comment-123806 Paul W. Green III CDC Sat, 20 Jun 2009 09:17:36 +0000 http://bostonlocalvores.org/blog/?p=277#comment-123806 For the sake of simplicity I'll put a link at the bottom of this post to a recipe at Epicurious for a "sweated" fish stock. This style of stock produces great flavor and can be frozen. I invite you to check out the resources page on my website for some pretty good culinary links. The stock link: http://www.epicurious.com/recipes/food/views/Strong-Fish-Stock-105266 For the sake of simplicity I’ll put a link at the bottom of this post to a recipe at Epicurious for a “sweated” fish stock. This style of stock produces great flavor and can be frozen.

I invite you to check out the resources page on my website for some pretty good culinary links.

The stock link:

http://www.epicurious.com/recipes/food/views/Strong-Fish-Stock-105266

]]> By: chris http://bostonlocalvores.org/archives/277/comment-page-1#comment-123740 chris Thu, 18 Jun 2009 15:53:04 +0000 http://bostonlocalvores.org/blog/?p=277#comment-123740 Fish stock: place bones, half a yellow onion, a roughly chopped small carrot, a rib of celery, half a cleaned leek and a couple of parsley stalks in a pot. barely cover with water (the bones will settle) and bring to the gentlest of simmers. (sub)Simmer for 1 hour, cool slightly and strain through cheesecloth. Try not to stir things around when you're straining - it will release protein aggregates that cloud the stock (largely an aesthetic concern). Retrieve remaining flesh from head and bones and discard all other ingredients. You can use this stock for risotto, soups, pan sauces etc. Fold the retrieved meat in right at the end of a risotto or soup (it overcooks during the stock-making but is still a valuable bulking agent). Enjoy! Fish stock: place bones, half a yellow onion, a roughly chopped small carrot, a rib of celery, half a cleaned leek and a couple of parsley stalks in a pot. barely cover with water (the bones will settle) and bring to the gentlest of simmers. (sub)Simmer for 1 hour, cool slightly and strain through cheesecloth. Try not to stir things around when you’re straining - it will release protein aggregates that cloud the stock (largely an aesthetic concern). Retrieve remaining flesh from head and bones and discard all other ingredients.

You can use this stock for risotto, soups, pan sauces etc. Fold the retrieved meat in right at the end of a risotto or soup (it overcooks during the stock-making but is still a valuable bulking agent).

Enjoy!

]]> By: Joe http://bostonlocalvores.org/archives/277/comment-page-1#comment-123680 Joe Tue, 16 Jun 2009 19:29:08 +0000 http://bostonlocalvores.org/blog/?p=277#comment-123680 Curious what you make of http://online.wsj.com/article/SB124421534407589317.html -- particularly this part: The hodgepodge of independent fishing vessels means fishermen use a variety of gear. Some are considered eco-conscious, such as stationary weirs or hook-and-line gear. Other boats may use trawlers, gillnets or purse seines, which are not considered as environmentally friendly, as they often harm or catch unintended sealife. The current CSF programs only regulate quality and health standards, not catching procedures. There are also issues surrounding the types of species being offered. Some of the fish, including cod, hake, flounder and monkfish, appear on the red lists of environmental groups such as the Blue Ocean Institute and the Monterey Bay Aquarium's Seafood Watch program because of concerns over over-fishing, habitat impacts and contaminants such as mercury. (via http://www.ethicurean.com/2009/06/16/csf/) Curious what you make of http://online.wsj.com/article/SB124421534407589317.html — particularly this part:

The hodgepodge of independent fishing vessels means fishermen use a variety of gear. Some are considered eco-conscious, such as stationary weirs or hook-and-line gear. Other boats may use trawlers, gillnets or purse seines, which are not considered as environmentally friendly, as they often harm or catch unintended sealife. The current CSF programs only regulate quality and health standards, not catching procedures.

There are also issues surrounding the types of species being offered. Some of the fish, including cod, hake, flounder and monkfish, appear on the red lists of environmental groups such as the Blue Ocean Institute and the Monterey Bay Aquarium’s Seafood Watch program because of concerns over over-fishing, habitat impacts and contaminants such as mercury.

(via http://www.ethicurean.com/2009/06/16/csf/)

]]> By: Paulina http://bostonlocalvores.org/archives/277/comment-page-1#comment-123675 Paulina Tue, 16 Jun 2009 16:18:04 +0000 http://bostonlocalvores.org/blog/?p=277#comment-123675 Can't wait to get my 1/2 share tonight! Anyone would like to share some Cod recipes? Those fish tacos sound delicious. Can’t wait to get my 1/2 share tonight! Anyone would like to share some Cod recipes? Those fish tacos sound delicious.

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