Fluke Recipes
Our wild, local GROUNDFISH are fish that live on, in, or near the bottom of the body of water they inhabit. In New England, fresh Groundfish are plentiful, and have been a staple table fish for hundreds of years. Especially this time of year, when other seafood is becoming more scarce, Groundfish is a great way to honor our New England heritage and continue eating fresh, healthful seafood year-round.
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According to Craig Fear of Fearless Eating, Boston fish chowder was the predecessor of New England clam chowder. (The first recipe for a Boston fish chowder was printed in the Boston Evening Post in 1751 while the first recipe for a clam chowder was printed in 1832.) Warm up your kitchen with his incredible chowder recipe!
Read MoreBlock Island Fluke is a common regional white flatfish. It's firm and meaty, with a mild, slightly sweet taste. This recipe is for brodetto, which is basically just a fancy word for fish stew. You can also use our scallops and local squash from one of our fellow farmers' market vendors for this one!
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