Pan Fried Scup

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

Time: 20 minutes
Serves: 2 (assumes fish are on the smaller side)

Ingredients
· 2 whole scup, gutted and sealed
· 2 tablespoons cornmeal
· 2 tablespoons cornstarch
· 1/4 teaspoon salt
· 1/4 teaspoon chili powder
· 1/4 teaspoon garlic powder
· 3 tablespoons avocado oil

Directions
Score the skin of the fish with a few cuts.

In a small bowl, mix the cornmeal, cornstarch, salt, pepper, chili powder, and garlic powder together. Rub the seasoning all over both sides of the fish.

Heat the avocado oil in a large skillet over medium heat. Place the fish in the hot oil. Pan fry for 5 minutes per side, or until the outside is golden brown and the fish is cooked through. 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.

Sheet Pan Roasted Black Sea Bass

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

Time: 45—60 minutes
Serves: 4

Ingredients
· 2 whole black sea bass
· 2 tablespoons olive oil or any high heat oil
· garlic, to taste
· salt, to taste
· black pepper, to taste
· 1 sprig fresh rosemary
· 1 sprig fresh thyme
· 1 bunch chives
· 1 lemon, cut in half

Directions
Preheat oven to 450 degrees.

Gut fish, remove fins, and descale. Smother fish with olive oil, and sprinkle with garlic, salt, pepper, rosemary, thyme, and chives. Squeeze half a lemon into each fish cavity.

Roast for 20—30 minutes, until fish is cooked through.

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.

Grilled Striped Bass with a Mango Salsa

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

This recipe is 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

7 Black Sea Bass 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.

Whole Roasted Black Sea Bass

Whole Grilled Black Sea Bass

Grilled Black Sea Bass Fillets with Garden Salsa

Black Sea Bass Piccata

Black Sea Bass Chowder

Lemony Black Sea Bass Soup

Zuppa di Pesce with Black Sea Bass

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.



BONITO CRUDO

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



PORGY CRUDO WITH PINE NUTS

Recipe courtesy of Martha Stewart. Click the button below to access the recipe.

Credit: David M. Russell

PAN ROASTED WILD STRIPED BASS

Recipe courtesy of chef Jeremy Sewall. Click the button below to access the recipe.

This recipe calls for striped bass but would also be great with black sea bass, tautog, halibut, mahi mahi, sea robin, monkfish, or weakfish.

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!

SCUP CRUDO

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

FISH

2 scup, filleted and skin removed 

¼ cup salt

VINAIGRETTE 

¼ english cucumber, thinly sliced 

2 radishes, thinly sliced 

1 jalapeño pepper, diced and seeds removed 

1 spring onion, thinly sliced 

2 tablespoons cilantro, finely chopped 

1 lime, juiced 

2 tablespoons olive oil 

Salt to taste

INSTRUCTIONS

FISH

Rinse under cold running water and pat dry. Sprinkle salt on both sides. Let rest in refrigerator for 8 to 10 minutes. Rinse in a bowl of ice water. Pat dry. Thinly slice each fillet on a bias (45° angle). 

VINAIGRETTE

Neatly line plate with cucumber slices. Place sliced fish fillets on top. Mix radishes, pepper, spring onion, cilantro, and lime juice in a bowl. Slowly whisk in olive oil. Drizzle over fish. Sprinkle with salt. 

Fluke and black sea bass can be exchanged for the scup in this recipe.

FLUKE CEVICHE WITH CORN, SCALLIONS, AND CHILES

Recipe courtesy of Martha Stewart. Click the button below for the recipe.

MISO GLAZED SKATE TACOS

Recipe courtesy of Andrew McQuesten for a Cook a Fish, Give a Fish class. Click the button below to access the recipe.

During the class, Andrew showed us how to break down a whole skate wing but you can just purchase a skate filet for this recipe. Skate is delicious and we highly recommend trying it but if you can’t find skate this would also be very tasty with scallops, flounder, or another mild flavored fish.

THE ULTIMATE GUIDE TO NEW ENGLAND CHOWDER (12 RECIPES INCLUDED)

Recipes courtesy of Craig Fear at Fearless Eating. Click the button below to access the recipes.

COD DRENCHED IN LIME-CHILI NAM PRIK

Recipe courtesy of Ann Redding and Matt Danzer via the Wall Street Journal. Click on the link below to access the recipe.

Photo by Yunhee Kim

This recipe calls for cod but can really be used with most seafood! The sauce is great with other fish or even squid!

FRIED DOGFISH GOUJONS WITH AIOLI

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

AIOLI 

4 large garlic cloves 

2 egg yolks 

1 lemon, juiced 

Salt to taste 

1 cup olive oil

GOUJONS 

Canola oil for deep frying 

4 medium dogfish fillets, skins removed 

Salt and pepper to taste 

½ cup flour 

1 teaspoon paprika 

½ teaspoon cayenne 

Zest of 1 lemon 

2 eggs, whisked with 2 tablespoons water 

1 cup breadcrumbs, preferably panko 

1 lemon, cut into wedges

INSTRUCTIONS

In a fryer or deep skillet, heat oil to 375°F. Pat fish dry. Cut fish into ½-inch strips and season with salt and pepper. Mix together flour, paprika, cayenne, and lemon zest. Set up breading station with three containers: the flour mix, the egg wash, and the breadcrumbs. Working in batches, dredge fish in flour and shake off excess, then dip in egg wash and coat in breadcrumbs. Deep fry to a golden-brown color, about 2 to 3 minutes. Remove and place on paper towels. 

Add garlic, egg yolks, lemon juice, and salt to a small food processor. Blend to achieve smooth consistency, scraping sides as you go. While blade is spinning, slowly drizzle in olive oil until well blended. Place in small serving bowl. Serve fish with aioli and lemon wedges.

Skate, pollock, haddock, hake, monkfish, and flounder are good substitutes for dogfish in this recipe.

BAKED JOHN DORY WITH LEMON CAPER DRESSING

Recipe courtesy of wholesome-cook.com. Click the clink below to access the recipe.

SPRING VEGETABLE PISTOU WITH YELLOW-EYED BEANS, FAVAS, PEAS & BLACK BASS

Recipe courtesy of Edible Rhody magazine. Click the button below to access the recipe.

This recipe calls for black sea bass but would also be tasty with fluke, scup, or sea robin.