One fish, two fish, redfish, bluefish

Monkfish and redfish from Something GUD

This dish, courtesy of Something GUD ingredients: salad greens (with ranch dressing); monkfish, cajun-blackened redfish, and roasted root vegetables.

In my first Catch of the Week order from Something GUD, I was surprised to see a package of fish called scup. I vaguely recalled that there was such a fish, but that’s it. However, there was a QR code on the fish, so I scanned it with my phone, wondering if it would tell me a recipe or something.

No recipe, but I found out everything but that fishie’s horoscope, thanks to the website of fish distributor Red’s Best. It was caught by Fisherman Tom Dowd on the fishing vessel Equinox, using Otter Trawl gear, and anchored in the port of Falmouth. It was caught wild, and sustainably harvested.

Sometimes a good fishmonger or market knows where your fish came from. Sometimes the information gets a little lost out to sea. That’s the cool thing about fish purchased from Red’s Best: it’s traceable. You know not only about the fish you just purchased, but also information about the fisherman, the boat and gear type, and port that it came in from.

Further research on the Red’s Best website showed that Dowd has been a self-employed fisherman since 1970, after serving in the Coast Guard, and likes to fish in Nantucket Sound, close to home. I like knowing something about my fisherman.

Not only are all the fish from Red’s local fish, but Red’s Best also controls the physical chain of custody, delivering it from vessel to the customer, in this case, via Something GUD, all the while maintaining temps and sanitary conditions. Red’s Best boasts fish often days fresher than what is sold in supermarkets for the same price, because it skips the fish market and auction house. Many sushi chefs order from Red’s for this reason.

In other words, it’s an opportunity to trust that your wild seafood and fish  are caught locally, labeled correctly, and subjected to quality controls, with minimal carbon footprint.

Boston-based Red’s Best was founded in 2008 by Jared “Red” Auerbach, a young entrepreneur and former commercial fisherman whose goal is to educate consumers and help independent fishermen through technology.

Fish go from the boats of small-scale and responsible fishermen via Red’s to markets around the country. By supporting smaller boats, it benefits the environment and coastal communities; but smaller catches means more dock landings, which means more paperwork. Red’s Best’s software cuts down on the red tape, and helps them to comply with “green” laws, to track fishing quotas, and to profit from catch sales via phone, web, satellite, email, or SMS. This in turn makes it affordable for the little boats.

He added that supporting 200 boats rather than a huge industrial fishing boat is better for our New England coastal towns. “It’s so cool seeing these small towns with working waterfronts,” he was quoted as saying. “Sustaining these communities is good for tourism and everyone’s health.”

While many small fishermen often can’t afford  “certified sustainable” labels, by using the QR code you can track the fish, and look up sustainability reports on seafood guides maintained by National Geographic or Seafood Watch. “We follow all the government rules, give you all the info on this fish, and you can make your own decision,” said Auerbach.

***

So… about that scup. Was it a trash fish? It’s not a household name like cod, haddock, or flounder, although that’s also often available at Something GUD. Through a little research, I learned that scup, also known as porgy, is a plentiful and sustainable yet underutilized fish. Cooked in butter, salt and pepper, it was easy to make, and reminded me of scallops. I can’t wait to get more.

When I ordered a Pescatarian box, it came with three orders of fish: monkfish, scallops and redfish. Now, I get scallops all the time, but I would never had thought about buying the other two, which was a good thing. Sometimes I just get into a rut of picking up cod/salmon/tilapia rut, with an occasional trout.But I like trying new food.

Scallops are one of my favorite fast-food dishes. Saute them in olive oil and butter, with salt, pepper and a lemon squeeze, and boom, it’s dinner. But I had wondered whether they were sustainable, or more importantly, responsibly taken from the water. Thanks to my QR report, and a quick check with Seafood Watch, I eased my mind, learning that scallops thrive on plankton, so no questionable fish feed or antibiotics are necessary; they’re native to this area, and harvesting them causes no environmental harm.

Monkfish? Again, this local and sustainable fish is something I usually ignore at the market. But since it’s in my Pescatarian box, I’m a little more adventurous. And what a nice, sweet taste it has.

The first time I made it, there was an unpleasant, milky sauce that came out of it, so I did a little research, and found a Jamie Oliver trick of rubbing the monkfish with a grind of salt, lemon zest and rosemary (I used the rosemary that I received in the Pescatarian order) and letting it marinate in the fridge about an hour before cooking. This draws out excess moisture, preventing this particular fish from boiling in its own juices. Pat dry, and prepare as you would.

Here’s Jamie’s recipe. However, I used a much simpler recipe from food.com, with a lemon-butter and wine sauce that worked quite nicely.

That left  us with the redfish. I hadn’t had this since, oh, New Orleans I think? Wait, wasn’t this a fish endangered from too many New Orleans cooks making blackened redfish? I scanned the QR code, and it came up with this: fisherman Jimmy Santapolo of Gloucester, who caught it with a gill net.

So it’s not actually the same fish from New Orleans. Acadian or Atlantic redfish, also known as ocean perch, is not to be confused with the redfish caught in the Gulf of Mexico. Local redfish levels had crashed in the 1950s, but thanks to area closures, fishing gear restrictions, and minimum fish size limits to rebuild the redfish population, the Acadian redfish population rebounded and was declared fully rebuilt in 2012. The Acadian redfish stock now exceeds target population levels, and is considered sustainable.

i did use a Cajun blackened redfish recipe anyway, and it came out great. Too spicy for our 11-year-old, but he liked the monkfish anyway.

***
If you want to order some of Red’s Best, you can get it several ways at Something GUD:

  • The Pescatarian box, which gives you three orders of fish. (each order of fish, by the way, feeds 2-3 people.)
  • The Paleo and Gluten-Free boxes, which provide one order of fish.
  • Or you can order it a la carte, and receive whatever Red delivers that week as a “catch of the week” (regular or kosher), or scallops.

As of the week of  Feb. 2, this is what was offered:

The Pescatarian Box:
Red’s Best – Scallops
Red’s Best – Fluke
Red’s Best – Skate
Seasonal Vegetable Selection
Seasonal Fruit Selection
Seasonal Salad Greens
Baby Green Frilly Kale – Schartner Farm – conventional
Rosemary – Gilberties Herbs – organic
Iggy’s Bakery – Country Round

Paleo Box of the Week:
Red’s Best – Scallops
Seasonal Vegetable Selection
Seasonal Fruit Selection
Seasonal Salad Greens
Baby Green Frilly Kale – Schartner Farm – conventional
Rosemary – Gilberties Herbs – organic
Feather Brook Farm – 12 Eggs
Virginia & Spanish Co. – Mixed Nuts
Lilac Hedge Farm – Stir Fry Beef

Gluten-free  Box of the Week:
Red’s Best – Scallops
Seasonal Vegetable Selection
Seasonal Fruit Selection
Seasonal Salad Greens
Baby Green Frilly Kale – Schartner Farm – conventional
Rosemary – Gilberties Herbs – organic
Feather Brook Farm – 6 Eggs
MOM’s Organic Munchies – Goji Bar
Sophia’s Greek Pantry – Honey Yogurt
Maple Nut Kitchen – Paleo Edition Granola

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s