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.

Thanksgiving Leftovers Fish Soup

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

Time: 25 minutes
Serves: 4

Ingredients
· 1 tablespoon butter
· 1/2 onion, diced
· 2 tablespoon flour
· 1/4 teaspoon sea salt and pepper
· 3 cups chicken broth
· 1/3 cup leftover cranberry sauce
· 12-oz bag frozen cauliflower rice
· 1 1/2 cups leftover roasted sweet potatoes (or winter squash)
· 1 lb cod, cut into 1 1/2-inch chunks

Directions
In a large pot, heat the butter over medium-low heat. Add the onion and sauté for 5 minutes. Add the flour, salt, and pepper. Cook, stirring continuously, for 1 minute. Add the chicken broth, leftover cranberry sauce, and frozen cauliflower rice. Cook over medium-high heat for 5 minutes. Add the leftover roasted sweet potatoes and the cod. Cover and cook for about 5 minutes over medium heat, until the cod is cooked through, and the sweet potatoes are hot. 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.

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NORWEGIAN FISH SOUP

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This recipe calls for cod but would be delicious with any local flaky white fish such a pollock, haddock, cusk, hake, acadian redfish, black sea bass, tautog, or even monkfish.

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During the class chef Noah showed us a very cool way to butterfly and remove the bones from the whiting. This method is the same method that is more commonly used on sardines. Click this link to learn how to do it. If you can’t find whiting you could also use any mild flavored flaky white fish.

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

Monkfish is delicious and we highly recommend trying it but if you can’t find monkfish this would also be very tasty with a flakey white fish such as haddock, pollock, acadian redfish, cusk, hake, sea robin, or tautog.

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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.

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Photo: Jenny Shea Rawn

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