Saturday, August 2, 2008

Locavores Gone Fishing


I woke up this morning with fishing on the brain. My husband couldn’t believe it since it’s rare for me to want to take the boat out not to mention with rods and bait, and especially when the twins are away at camp.

After picking up some live bait from the tackle shop, we headed over to Jackson’s Marina in Hampton Bays where we dry dock our ski and fishing boat. Sassy (our English Cocker Spaniel) eagerly joined us for her very first fishing expedition --- she sported a bright orange, doggie floatation device. After detangling the rods, Henry revved up the engines and we zipped out into Shinnecock Bay and headed towards Tiana Bay (where the salesman at tackle shop said the fish were running). Today we were hoping to snag some snappers or baby bluefish although our usual catch is flounder and fluke (which is summer flounder) from the Shinnecock inlet. Before we knew it we had one fish, two fish, three fish, four fish. We kept catching fish, mostly baby blues (also known as snappers) and some sea robins and crabs which we threw back – ONLY KEEP WHAT YOU KNOW YOU WILL EAT.

In just a couple of hours we were out of bait and hungry for lunch.

Our fishmonger, Brewsters, is right near the marina. They generously cleaned and gutted the fish at no charge and minutes later we were home firing up the grill.

A little more about the Bluefish, Snapper aka Blue Pomatomus saltatrix


RECIPE
Grilled Bay Snapper Soft Taco Rollups

Moist, flaky and a delicious, mild and somewhat sweet taste which is typical of snappers. I can’t wait. Snappers are baby bluefish, but unlike the large bluefish that can be oily and very fishy tasting --- a real turn off if you don’t like bluefish.

Ingredients:
2-4 Whole Snappers, gutted and rinsed
2 sliced lemons
Olive oil, or flavored oil such as hot chili or garlic oil

4 flour tortillas, lightly grilled to add flavor
Lettuce – shredded
Tomato – small slices for use in the roll up
Salsa – prefereably fresh. Try one made with corn or tomatoes,
Sliced avocado – or guacamole if you have it.

To grill: Preheat grill set a medium heat. Assemble your whole fish catch of the day in a grill cage, rub with oil so as not to stick to the grill and cover with lemons,. Set the cage on medium heat so as not to scorch the skin. Cook for 10-20 minutes depending on the size of snappers. Check for doneness by using a knife. Fish should be flaky and white and easy to insert a knife into. Remove when cooked. Do not over cook. Let cool and debone the fish. Set aside.

Assemble the Tacos: Grill a flour tortillas and fill with baby bluefish, shredded lettuce, tomato pieces, avocado or guacamole, spread a little bit of salsa. Roll up the tortilla and eat.

Delicious with a cold beer especially if it’s from a nearby microbrewery or homemade!



Health Note:

Like wild salmon, mackerel and other cold water fish, wild Bluefish are rich in natural and unsaturated omega-3 fatty acids and a lean, healthy source of animal protein. One three-ounce serving of bluefish provides 1.2 grams of omega-3 fats). Omega 3 oils are excellent for cardiovascular, joint and brain health.

I just can’t get enough fresh fish in the summertime.

ABOUT THE SEAFOOD

Brewster's Seafood Market (market and restaurant)
252 Montauk Highway
Hampton Bays, NY 11946
631-728-F-I-S-H (that’s 631-728-3474)
Open 7 days a week
Restaurant, takeout and fresh ingredients

No fish tales from this girl, Brewsters has some of the freshest fish anywhere! This relative newcomer is owned by fisherman, Brewster “Brew” Minton. Every day of the week, they serve the fresh, local catch as well as prepared foods in the shop and restaurant. In season they have local flounder, blackfish, sea bass, striped bass, tuna, bluefish, local Peconic Bay scallops, Mecox oysters, lobsters from Long Island Sound, local clams, cherrystones, little necks, and plenty of delicious salads. There’s a refrigerated case just for smoked fish – eel, tuna, salmon and bluefish. For more on the market check out this video.

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