Jamaican Curried Mackerel

This recipe is from Elise Smith as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.

Time: 25 min
Serves: 4

Ingredients
· 2-3 lb whole mackerel or 3-4 fillets
· 2-3 leaves lemon verbena

For the curry:
· 1 clove garlic
· 1 inch piece of ginger
· 2 sprigs thyme
· 2 tablespoons dill
· 2 tablespoons cilantro
· ½ tablespoon all-spice
· 2-3 scallions
· 3 chives
· 2 leaves rosemary
· ½ cup special sauce (Culantro, Cilantro,  Thyme, All Spice, Garlic, Ginger, Shallot, Olive oil in a jar refrigerated for at least 2 days – keeps well in the refrigerator for a few weeks!)
· Olive oil

Directions
If Mackerel are whole – remove head behind the dorsal fin and remove tail. Cut along backbone to remove backbone and gut fish. Don’t worry too much about removing all the bones, they are easy to pull out after cooking.

Rinse well and lay fish out butterflied on a baking sheet skin side down.

Prepare the curry. Add all “curry” ingredients, including the special sauce, except olive oil, into a mortar and pestle and grind until a paste is made. Add olive oil until the paste is a consistency that is easy to spread.

Using a basting brush – baste the fish with the herb sauce generously on the meat side and let them sit for up to a half hour to marinade.  Lay a lemon verbena leaf in the center of the fish and fold the filet over onto itself.

Bake at 325 degrees F for 15 to 20 minutes. Remove from the oven and peel the skin off the top layer if you wish and serve!

These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. The program is made possible by funding provided by commercial fishermen of MA from permit fees at no additional cost to the fishermen via @massmarinefisheries Seafood Marketing Grant Program.

Sweet and Sour Bluefish

This recipe is from Aliya Zarei as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.

Time: 1 hour

Serves: 2

Ingredients
· 2 tablespoons chili sauce
· 2 tablespoons ketchup
· 2 tablespoons pineapple or plum sauce
· 2 tablespoons oyster sauce
· 1 tablespoon sugar
· 1 cap full of white vinegar
· Dash of light soy sauce
· 1lb fish filet, cut into bite-sized chunks (any fish would work, but today I’m using local bluefish)
· 1 teaspoon salt
· ½ cup of all-purpose flour
· About ¼ cup of oil for frying
· 1/2 medium yellow onion
· 1/2 bell pepper
· 1 red chili (optional, I just wanted more color)
· 1/2 cucumber, cubed
· About ¼ cup of pineapple chunks
· 1/2 cup water
· White pepper, to taste
· Salt, to taste

For serving:

· Jasmine rice

Directions

Mix chili sauce, ketchup, pineapple sauce, oyster sauce, sugar, white vinegar and soy sauce in a small bowl.

Season fish with salt, and coat in all-purpose flour. Fry fish in hot oil until golden. Remove fish from pan. Remove most of the frying oil, leaving only about 1 tablespoon of oil in the pan. Fry yellow onion, bell pepper and red chili until nice and aromatic. Add cucumber and pineapple, fry them a little while until there’s a little char on the veggies and fruits. Pour in the sauce mixture, let cook until simmer, and add water, bring to boil. Give it a little taste and adjust salt, white pepper and sugar to your preference. Stir fish into the sweet and sour sauce. Serve with jasmine rice!

PS. You can add cornstarch to thicken the sauce but most of the seasonings already contain thickening agents so I never find that necessary.

These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. The program is made possible by funding provided by commercial fishermen of MA from permit fees at no additional cost to the fishermen via @massmarinefisheries Seafood Marketing Grant Program.

Baked Bluefish w/ Yogurt, Pistachios, and Golden Raisins

This recipe is from Chrissy Carroll as part of the Massachusetts Seafood Ambassador Program let by Eating with the Ecosystem.

Time: 30 minutes
Serves: 3

Ingredients
· 1 to 1 1/4 lb bluefish fillet
· 1/8 teaspoon salt and pepper
· 1/2 lemon, sliced
· 1/3 cup plain Greek yogurt
· 1/2 tablespoon lemon juice
· 1 teaspoon lemon zest
· 2 tablespoons parsley
· 2 tablespoons pistachios
· 2 tablespoons golden raisins

Directions
Preheat oven to 350 degrees F.

Place the bluefish on aluminum foil on the baking sheet. Top with salt, pepper, and lemon slices. Seal the tin foil and bake for 20 minutes, or until fish reaches 145 degrees F.

Meanwhile, mix together the Greek yogurt, dill, lemon juice, and lemon zest.

When the fish is done, allow to cool for a few minutes, then top with Greek yogurt sauce, parsley, pistachios, and golden raisins. Enjoy!

These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. The program is made possible by funding provided by commercial fishermen of MA from permit fees at no additional cost to the fishermen via @massmarinefisheries Seafood Marketing Grant Program.

Oven Roasted Bluefish

This recipe is from Abigail Rose as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.

Time: 45 minutes
Serves: 2-3

Ingredients
· 1.5 lb bluefish
· 1 lemon
· 3 tablespoons of chive (or any seasoned) butter*
· salt
· black pepper
· 2 tablespoons white cooking wine
· 1/4 cup breadcrumbs

Directions
Preheat oven to 350 degrees F.

Prepare a tinfoil “boat” on a sheet pan to hold the fish and sauces. Pat fish dry and place in the foil boat skin side down. Squeeze half the lemon on top of the fish. Place 3 tablespoons of the butter mixture on the fish and generously spread it on top the fillet. Season the top as desired with salt and pepper. Pour 2 tablespoons of white cooking wine on top. Lightly sprinkle top of fish with breadcrumbs. Place some slices of lemon on top.

Bake in the oven at 350 degrees for 25-30 min. 

*To make the seasoned butter, combine 2 sticks of butter, 1 bunch chives, salt, pepper, garlic powder. Bring the butter to a boil, add the seasonings and chives. Let boil for a minute or two, then place in a shallow dish to cool.

These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. The program is made possible by funding provided by commercial fishermen of MA from permit fees at no additional cost to the fishermen via @massmarinefisheries Seafood Marketing Grant Program.

Bluefish Taco Bites

This recipe is from Jenny Shea Rawn as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.

Time: 25 minutes
Serves: 6-8

Ingredients
For the bluefish:
· ½ lb bluefish filet, patted dry
· 1 tsp neutral cooking oil
· ¼ tsp black pepper
· 1/8 tsp kosher salt
· 1 lime, cut into wedges (two wedges for fish, the rest for serving)
For the slaw:
· 3 cups shredded cabbage
· 2 tbs mayo
· 2 tbs white wine vinegar
· Kosher salt, to taste
· Freshly ground black pepper
Assembly:
· 50 whole grain tortilla “scoop” chips (~half of a 10 oz bag)
· ½ cup guac
· ¼ cup quick pickled onion
· ¼ cup sour cream
· 1 jalapeno, very thinly sliced
· ¼ cup cilantro leaves

Directions
Preheat grill to high. Place fish on a piece of tin foil. Brush fish with oil, sprinkle with black pepper + salt. Squeeze 2 lime wedges overtop fish. Reduce heat to medium high. Place the foil (with fish) on the grill. Cover, grill for 6—8 minutes, until fish flakes easily
with a fork when inserted in the thickest part of the fillet. Flake fish. Combine cabbage, mayo, & vinegar in a medium bowl. Season with salt + pepper. Place 2 chips on top of each other. Add slaw, fish, guac, pickled red onion. Drizzle with sour cream, top with jalapeño & cilantro. Serve with lime wedges.

Note:

Prepare right before serving and don’t allow them to sit.

These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. The program is made possible by funding provided by commercial fishermen of MA from permit fees at no additional cost to the fishermen via @massmarinefisheries Seafood Marketing Grant Program.

5 Bluefish Recipes Cooked in 5 Different Ways

Recipes courtesy of Fearless Eating as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem. Click the button below to access recipes.

Pan-fried Bluefish

Grilled Bluefish

Broiled Bluefish

Baked Bluefish

Bluefish Chowder

These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem . Follow all #MASeafoodAmBASSadors @jennyshearawn @chrissytherd @fvmidnightourscallops @fearlesseating @cedarrockgardens for more ideas.

Funding provided by the proud commercial fishermen of MA from permit fees at no additional cost to the fisherman via DMF's Seafood Marketing Grant Program.

#MASeafood
#SeafoodiesNE
@massmarinefisheries
@woodsholeseagrant

3 Unique Smoked Mackerel Recipes

Recipes courtesy of Fearless Eating as part of the Massachusetts Seafood Ambassador program led by Eating with the Ecosystem. Click the button below to access recipes.

Smoked Mackerel Asian Rice Bowl

Smoked Mackerel Thai Fried Rice

Smoked Mackerel Chowder

These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem . Follow all #MASeafoodAmBASSadors @jennyshearawn @chrissytherd @fvmidnightourscallops @fearlesseating @cedarrockgardens for more ideas.

Funding provided by the proud commercial fishermen of MA from permit fees at no additional cost to the fisherman via DMF's Seafood Marketing Grant Program.

#MASeafood
#SeafoodiesNE
@massmarinefisheries
@woodsholeseagrant

NEW ENGLAND CIOPPINO

Recipe courtesy of Fearless Eating. Click the button below for the recipe.

JAPANESE-STYLE TUNA CEVICHE WITH TOGARASHI AND RADISH

Recipe courtesy of Saveur Magazine. Click the button below for the recipe.



SHANDONG PORK AND FISH DUMPLINGS (JIAOZI) (MADE WITH MACKEREL)

Recipe courtesy of the Woks of Life. Click the button below for the recipe.



BLUEFISH CHOWDER

Recipe courtesy of Fearless Eating. Click the button below for the recipe.

Photo by Holly A. Heyser



SMOKED BLUEFISH PATÉ

Recipe courtesy of chef Mike Peters, the Tasty. Click the button below for the recipe.

Photo by Holly A. Heyser



BLUEFISH GRAVLAX

Recipe courtesy of Heather Atwood. Click the button below for the recipe.



BONITO CRUDO

Recipe courtesy of Food52. Click the button below for the recipe.



FAST VIETNAMESE CARAMEL BLUEFISH

Recipe courtesy of NY Times Cooking. Click the button below for the recipe.



GRILLED BLUEFISH

Recipe courtesy of Eating with the Ecosystem from Simmering the Sea.

If you enjoy this recipe please consider buying the full cookbook to experience the full suite of recipes for all our favorite local seafood species while also supporting Eating with the Ecosystem!

RECIPE

Serves 4

INGREDIENTS

¼ cup soy sauce

¼ cup lime juice

¼ cup grapefruit juice

1 tablespoon sugar

2 tablespoons grated ginger

4 bluefish fillets, skin on, washed and patted dry

Lemon wedge

INSTRUCTIONS

Make marinade by whisking all ingredients together except for fish and lemon. Place fish in marinade, cover, and refrigerate for 2 to 3 hours. Remove fish and pat dry. Discard marinade. Grill over charcoal for 3 to 4 minutes on either side. Remove skin by slowly pulling it away from the meat, then serve bluefish with a lemon wedge.

This preparation can also be used with mackerel, herring, or other oily fish.

MACKEREL WITH TOMATO SALAD

Recipe courtesy of Eating with the Ecosystem from Simmering the Sea.

If you enjoy this recipe please consider buying the full cookbook to experience the full suite of recipes for all our favorite local seafood species while also supporting Eating with the Ecosystem!

RECIPE

Serves 4

INGREDIENTS

SALAD

1 pint cherry tomatoes, sliced in half lengthwise 

1 small red onion, thinly sliced 

½ cup pitted olives, preferably Kalamata

3 tablespoons cilantro, finely chopped 

1 lemon, juiced 

2 tablespoons extra-virgin olive oil

FISH 

4 mackerel fillets, skin on 

Kosher salt to taste 

2 tablespoons extra-virgin olive oil 

INSTRUCTIONS

SALAD

Mix all ingredients together and let marinate in refrigerator for about 30 minutes. 

FISH

Season fish with salt. Add oil to a skillet or sauté pan over medium heat. Place fish skin-side down in pan and press down so fish remains flat and achieves a crispy skin. Cook for 3 to 4 minutes and flip. Cook for an additional 1 to 2 minutes. Serve over salad.

You can also prepare this dish with herring, sardines, smelt, or other small fish.

ROASTED MAHI MAHI WITH LEMON, PARSLEY, GARLIC OIL AND GARLIC SCAPES

Recipe courtesy of David Ford, one of our Eat Like a Fish Citizen Scientists

RECIPE

INGREDIENTS

• 1½ pounds fresh mahi mahi fillets

• Olive oil for baking and frying

• Sea salt and black pepper (Tellicherry preferred) to taste

• 1 bunch garlic scapes, ends trimmed

• 6 garlic cloves, minced

• 1 lemon, juiced

• 1 bunch parsley, chopped

• 1 lemon, cut in wedges

PREPARATION

1. Set oven to 450 degrees.

2. Brush fillets with olive oil on both sides. Liberally sprinkle salt and pepper on each side and rub into the flesh with the backside of a soupspoon.

3. Lightly coat a baking sheet with olive oil, and arrange fillets and garlic scapes on sheet.

4. Roast for 10 minutes, or until reaching desired doneness.

5. Meanwhile, pour enough olive oil in a pan to cover the bottom and heat until just shimmering. Add garlic and gently cook a few minutes. Do not let garlic brown. Stir in ½ of lemon juice. Remove from heat.

6. Lay roasted fillets on a serving platter. Scatter chopped parsley on fish and drizzle with remaining lemon juice. Place garlic scapes on top.

7. Serve with leftover cooking oil and lemon wedges on the side.

   Tip

   The garlic sauce is served on the side to allow spooning the desired amount on the fish when served. The garlic scapes add crunch and visual appeal to the fish. This recipe would work well for most fresh filets of fish.

SCUP POKE BOWL

Recipe courtesy of Kate Masury, Eating with the Ecosystem

I love scup its super versatile and some of my favorite ways to enjoy it are actually raw. I also love making poke bowls as a quick and easy weeknight dinner. I often hear people complain about scup having small filets and pin bones but cutting it up into small pieces for a poke bowl makes it easy to avoid any bones and the size of the filet (or how perfectly you filleted the fish) doesn't really matter. You can also substitute scup for a wide variety of other local fish such as bonito, black sea bass, fluke, or sea robin!

I typically just mix together a sauce based on what I have on hand and without measuring but here is a rough estimate for the recipe. You can adjust and add whatever flavors or toppings you like.

-Kate

RECIPE

INGREDIENTS

(feeds 2-3 people)

• 1 lb of scup fillets

• 1/4 cup of sweet onion, diced

• 1 avocado, sliced or cut into cubes

• 1 Tbs sesame oil

• 1/4 cup low sodium soy sauce

• 1/4 cup fresh squeezed clementine or orange juice

• 1/2 tps fresh grated ginger

• 1 Tbs of honey

• a dash of toasted sesame seeds

• 2 green onions, chopped

• red pepper flakes to taste

• 1/2 cucumber chopped

• a handful of wonton crisps

• spicy mayo (mix together sriracha and mayo to your preferred spice level)

• 1 cup of uncooked rice (cook according to instructions on bag)

INSTRUCTIONS

Cook your rice according to instructions on bag. Set aside and let cool while you prepare your fish. (Leave the lid on so its warm but not hot when you go to eat it).

Skin the scup fillets. Cut out the darker colored meat along the center where the pin bones are. Cut fillet up into small bite size pieces and place in a bowl.

In a separate bowl, mix together diced onion, sesame oil, soy sauce, citrus juice, grated ginger, honey, and red pepper flakes. Stir together till honey is dissolved.

Add fish to the sauce, stir, and refrigerate for about 20 minutes.

Assemble bowl: add rice, spoon fish and sauce mixture on top, add avocado, cucumber, wontons, a dash of sesame seeds, spoon on spicy mayo, and sprinkle with green onions.

Enjoy!

FRIED FISH WITH PLANTAINS, CABBAGE SALAD, AND PICO DE GALLO

Recipe courtesy of Alba Rabe and 41ºN. Please click the button below to access the recipe.

Recipe may be applied to any kind of fish small enough to fit in a baking pan or wok. Try it with local species such as scup, herring, whiting, mackerel, sea robin, sea raven, or small black sea bass.