OUR WICKED FISH, INC.

 

Our Wicked Fish - HakeEncouraging New England to learn about, share, and eat local seafood, Our Wicked Fish, Inc. acknowledges that most of the seafood in New England is imported product and wants to change that. Their goal is to EDUCATE, ENCOURAGE, BUILD and PARTICIPATE.

EDUCATE the community on where to buy local fish, how to cook fish, who serves local fish, which fish are in season and local events.

ENCOURAGE the use of underutilized fish, like Dogfish.

BUILD partnerships with other organizations and fisheries (that’s us!)

PARTICIPATE in seafood sustainability and research.


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Haddock – The Cousin of Cod

Haddock post 2 (updated)Haddock is one of New England’s more commonly known fish. A cousin to the cod, haddock’s meat is white, with a slightly sweet taste and a flaky consistency. The flesh is firm and tender and can be cooked in a variety of ways, including in soups and chowders. Migrating seasonally, Haddock is most abundant in the summer in the waters of the Gulf of Maine. Try baking Haddock with a Ritz cracker topping or making Haddock Chowder!

Baking Haddock:

Haddock & Chips:


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Atlantic Pollock – tender, sweet, sustainable

AP real postAtlantic Pollock is a beautiful, sustainable fish with a firm texture and low oil content. Low in saturated fat, Pollock is a great source of protein and vitamin B12. Because Pollock yields such a high-quality fillet, it is often miss-labeled as Haddock–especially in fish sticks and fish and chips. It is also very popular in the fast food industry. Don’t let that fool you though–when fresh off the boat, its taste and texture rival any fish in the sea. It is exceptionally great for frying because of its firm flaky texture. Try Garlic Butter Poached Pollock!

Chef, Ivan Flowers, makes Pollock with Crabmeat and breadcrumbs:

Or.. learn how to roast your Pollock!

 

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Learn more about Atlantic Pollock

Underutilized Fish – Dogfish Shark

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Sustainable fishing is recognizing the limits of the environment and adhering to the changes and adaptation of an ecosystem. Listening to these changes and maintaining a healthy relationship with the Gulf of Maine includes celebrating different types of underutilized fish. Eating with the Ecosystem is a non-profit that helps us promote healthy habits, flourishing food webs, and adaptive supply chains. Our mission is to uphold this philosophy and reach consumers who are willing to adapt with and for the ecosystem. One of those underutilized being Dogfish.
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Dogfish are a family of shark that is beyond plentiful off our coast. They are most commonly shipped to Europe for England’s infamous fish and chips and therefore vastly unseen in local fish markets.  Dogfish are meatier, white fillet and hold up great when fried, baked, or in a chowder.  Restaurants that serve it around town, suggest soaking it in milk for a minimum of 15 minutes before preparing it to help tenderize the meat or throw it on the grill with some marinade.  Dan Hayes, a credited seafood chef in London, campaigns for the unloved fish, hoping to demonstrate how tasty Dogfish truly is. 
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Heather Atwood, a columnist who writes “Food For Thought” for The Gloucester Daily Times and North of Boston Media Group, recognizes Dogfish as being Marine Stewardship Council Certified or having three qualifications: being a part of sustainable fishing stocks, minimizing environmental impact and having effective management. She makes Cornmeal Crusted – Beer Battered Dogfish. Or try grilling Dogfish with caponata!
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How to cook with Dogfish

Why Dogfish? 22 News explains