American Plaice (Dabs)

American Plaice post 1American Plaice, also known as Dabs, is a low-calorie flat fish with high protein. Lean and boneless, the fish is a flaky white meat with a mild flavor (more nutritional information). Try baking it with lemon parsley butter and crushed potatoes.

Pan Fried with Butter and Capers:

Grilled Whole Plaice in Butter Parsley Sauce:


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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.


Check them out on Facebook!

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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Restaurant Supported Fishery

In 2013, we started a Community Supported Fishery (CSF) and a Restaurant Supported Fishery (RSF) so we could share our abundant, delicious, local seafood with the community.  A Restaurant Supported Fishery is a weekly seafood share for restaurants. The “catch of the day” is delivered within 24 hours of offload, directly from New Hampshire boats to the kitchen. Lasting 15 or 30 weeks, the catch (whole or fillet) depends on what’s in season and sustainable. Check out how it works and what it means to be a member.

Moxy – Portsmouth, NH

Chef and owner, Matt Louis, is a three-time James Beard Best Chef Northeast Semifinalist and a three-time Food & Wine Best New Chef nominee. Moxy has been featured on Shockingly Good Farm to Fork Bites by The Boston Globe and Best Restaurant in NH by Business Insider.

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Franklin Oyster House – Portsmouth, NH

Since opening their doors to the Portsmouth, NH community in 2015, The Franklin has been crafting a steadily changing, progressive menu using local sustainable ingredients from across the seacoast. Dedicated to providing an experience unlike any other, Franklin Oyster House serves globally influenced Tapas style food.

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Cure – Portsmouth, NH

Chef Julie was born and raised on the Seacoast.  She was trained at the Cordon Blue Culinary School, formerly of Dover, New Hampshire.

 

 

 

Vida Cantina – Portsmouth, NH

Chef and owner, David Vargas, a Best Chef, Seacoast, nominee, brings his Mexican heritage and appreciation for local seasonal New England product to every plate. Vida Cantina has been featured on Hot New Restaurant by NH Magazine, Best New Restaurant by Taste Magazine, Best Mexican Brunch by NH Magazine, Top Portsmouth Restaurants Worth The Drive by Eater Maine and One of the Top Ten Restaurants in the Greater New England Region by The Portsmouth Herald.

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Local Eatery – Laconia, NH

Chef Kevin Halligan is a 2002 graduate of the New England Culinary Institute. The Local Eatery features a year-round menu using as much local food as Kevin can find. Even throughout the winter, produce will be preserved from summer surplus or greenhouse grown by special arrangement with local farmers.

 

 

 

Jumpin’ Jays Fish Cafe – Portsmouth, NH

The quality of fare is unsurpassed, with fish arriving daily from local fishermen as well as some exotic catches from locations such as New Zealand and Ecuador. Four to six varieties of fish appear on the ever-changing “Catch of the Day” menu, complemented by your choice of gourmet sauce. The raw bar offers an extensive variety of shellfish found in New Hampshire.
“…The seafood is nothing short of amazing… this is all about fresh, clean flavors that celebrate the fruit of the ocean rather than drown it.” -The Boston Globe

 

 

 

Oak House – Newmarket, NH

Made for the people of Newmarket by the people of Newmarket, Oak House has a relaxed, comfortable atmosphere. The owner, Jack O’Sullivan, was featured on the #1 podcast for the restaurant industry, Restaurant Unstoppable.

 

 

Revival – Concord, NH

Revival Kitchen is home to Award Winning Chef and Owner, Corey Fletcher, where fine dining meets an approachable atmosphere. The word “revival” refers to Chef Fletcher’s take on New England and Old World classic dishes using local meats, produce, dairy, et cetera.Revival post 1.jpg

Oak & Grain – New London, NH

Celebrating the bounty and diversity of New England, Oak & Grain uses locally harvested products at the peak of their season. The cuisine, although regional, is inspired by influences from around the globe and brings methods and flavors from a broad array of regional experiences. with local farm partners, they offer fresh, high-quality food from sustainable sources that support the community.Untitled-2.jpg

Ron Jillian’s – North Hampton, NH

Inspired by Italian classics, Ed and his chefs focus on finding the beauty in fresh, prime ingredients. Just-baked bread and sizzling handmade meatballs, rich tomato sauces and tender parmigiana – each dish is simple, satisfying and prepared daily.

 

 

 


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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