Fluke Crudo with Orange, Ginger and Soy Reduction with Pickled Starfruit

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

Time: 20 minutes

Serves: 2

Ingredients
· Juice from one orange (and a bit of sugar if it’s not sweet)
· 1 teaspoon Japanese shoyu soy sauce
· ¼ teaspoon of grated ginger
· 3oz fresh, sashimi grade fluke
· Optional: starfruit and hot pepper (i.e. red or jalapeno), quickly pickled in rice or white vinegar and a bit of sugar

Directions

Mix orange juice, sugar if needed, soy sauce and ginger in a pot. Bring them to simmer on medium heat and let it cook until reduced, about 15 minutes. Once the reduction is ready, pour it into a bowl and let it cool down for serving.

Slice fluke very thinly. Serve on a plate with pickled starfruit and lightly drizzle sauce to taste.

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.

Whole Roasted Porgy

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

Directions

1. Rub fish including the cavity with olive oil and lemon juice.

2. Stuff cavity with garlic, lemon slices, and fresh herbs.

3. Place in a baking dish and roast at 425 degrees for 15—20 minutes.

4. It’s done when the flesh flakes easily with a fork.

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.

Redfish Chowder

This recipe is courtesy of Snacking in Sneakers as part of the the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem. Click the button below to access recipe.

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.

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.

Air Fryer Black Sea Bass

This recipe is courtesy of Snacking in Sneakers as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem. Click the button below to access recipe.

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.

Chili Lime Marinated Grilled Acadian Redfish

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

THE EASIEST FRIED (ACADIAN REDFISH) SANDWICH

Recipe courtesy of Wulf’s Fish. Click the button below to access recipe.

ACADIAN REDFISH TACOS WITH MANGO SALSA, FRESH SLAW AND SMOKEY CREMA

Recipe courtesy of Wulf's Fish Click the button below to access recipe.

Pan Roasted Acadian Redfish Recipe

Recipe courtesy of Coastal Angler Magazine. Click the button below to access recipe.

Spicy Redfish Tacos

Recipe courtesy of Port Clyde Fresh Catch. Click the button below to access recipe.

Photo credit: Fearless Fish Market

ACADIAN REDFISH TACOS

Recipe courtesy of Edible South Shore & South Coast. Click the button below to access recipe.

Tacos Photo: Paula Marcoux

Sautéed Acadian Redfish with Pistachio and Orange Pesto

Recipe courtesy of https://www.myrecipes.com. Click the button below to access recipe.

Credit: Brian Woodcock; Styling: Claire Spollen

NEW ENGLAND CIOPPINO

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

FISHERMAN’S STEW

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

FOR THE STEW 

½ onion, diced into ½-inch pieces 

2 tablespoons olive oil 

⅓ cup white wine 

1 cup water (or kelp broth; recipe on page 20) 

1 15-ounce can diced tomatoes 

¼ cup pitted green olives, rinsed and sliced

1 tablespoon capers, rinsed 

2 garlic cloves, smashed and coarsely chopped 

1 bay leaf 

1 teaspoon red chili flakes 

Salt and pepper to taste 

¼ cup parsley, roughly chopped 

Several slices crusty bread 

SEAFOOD 

½ pound mussels, cleaned 

½ pound littleneck or other clams 

2 pounds lobster, only claws and tail in shell 

1 pound Acadian redfish fillets (or other white fish), cut into pieces 

½ pound squid, rings and tentacles 

Pinch of saffron (optional) 

2 tablespoons olive oil 

Salt and pepper to taste

INSTRUCTIONS

Rinse mussels and clams under cold running water. Refrigerate to keep cool. Split lobster tail in half lengthwise and cut into bite-size pieces. Split claws in half lengthwise. Marinate lobster, fish, and squid with saffron and 2 tablespoons olive oil. Place in refrigerator to keep cool. Sauté onions over medium heat in 2 tablespoons olive oil until translucent, 4 to 5 minutes. Add white wine and reduce by half. Add water or kelp broth, tomatoes, olives, capers, garlic, bay leaf, and chili flakes. Cook for 2 to 3 minutes. Add clams and cook for another 4 to 5 minutes. Add mussels, lobster, squid, and fish. Cover and cook over low heat for 10 to 15 minutes. Add parsley and stir. Serve in a deep soup bowl and garnish with crusty bread. 

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

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.