Scallops are delicious and versatile, and will work in any number of preparations! However, we like to keep it simple, to let the natural taste of the scallops shine. Here's a simple recipe with some unique flavor combinations!
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Southern Crispy Fried Oysters
There are so many things you can do with oysters! From eating them raw to broiling to frying, their "strong taste of the sea" always shines through. Here, we’d like to highlight fried oysters: this Southern-style recipe involves soaking them in buttermilk and dredging them in cornmeal. Mmmmmm...
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Simple Broiled Haddock
Eat healthfully and in-season all winter long with our wild, local STAPLE GROUNDFISH. Try these chef-approved pairings (from The Flavor Bible), originally recommended for Cod or Haddock but just as great with our other versatile Groundfish.
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Sheet Pan Lemon Herb Tuna Steaks and Potatoes
in Tuna Recipes
It's a rare treat this time of year, but we managed to snag some wild, local ALBACORE TUNA! You might be familiar with Albacore as canned tuna. Our fresh Albacore is very different! With a mild, rich taste and a firm, steaky texture, with large, moist flakes, Albacore meat is less dense than Bluefin Tuna, but has more omega-3 than the rest of the tunas.
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Fish Tacos with Honey Lime Cilantro Slaw
This week's Staple Groundfish: wild, local COD, GREY SOLE, HADDOCK, HAKE, AND REDFISH. This weekend's weather is set to be pretty mild—a great weekend to make groundfish tacos and remember that spring will come! This recipe uses cod, but any groundfish will work.
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An Old Recipe for Fish Chowder
When's the last time you made fish chowder? We've found a method for a traditional Irish chowder that came from this poem. (The Irish are known for being lyrical!)
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This is the best time of year for wild, local New England GROUNDFISH—it's healthy, plentiful, and perfect for warm meals! Here are a few more great fish soup recipes, this time for Portuguese-style chowders. These recipes come from our buddy Craig Fear of Fearless Eating.
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Fiskisupa (Icelandic Fish Soup)
We've got lots of wild, local New England GROUNDFISH, perfect for warm meals. Try this recipe for a traditional Icelandic fish soup, which lends itself very well to the seafood and produce you can get at winter farmers markets around here.
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Flounder With Brown Butter, Lemon and Tarragon
Our local, wild GREY SOLE is a flounder. It is similar to other flounder we regularly have on hand, such as Fluke, Dabs, and Yellowtail. What distinguishes Grey Sole is its mild, sweet flavor and its long, slender, firm fillets, which are ideal for rolling or stuffing—such as with crabmeat!
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Pan-Seared Bay Scallops
I'd like to tell you about our bounty of beautiful, wild, local POND SCALLOPS from Cape Cod estuaries. Much smaller than their counterparts from the sea, Pond or Bay Scallops have a sweet, mild taste that many say is the best in the world. They're hard to find and there are a lot of fishing restrictions—so they're a little pricey, but once you try them, you'll know why!
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Cajun Blackened Redfish
Our wild, local GROUNDFISH are a New England staple, especially this time of year—it is native and plentiful and its fisheries are very sustainable. This week our Groundfish selection is: Large Cod, Large Haddock, Redfish, and Pollock. Try your hand at blackening fish with this recipe and method from Saveur.
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How to Cook Skate Wing
Cooking tips: Try poaching skate in liquid made of water, wine vinegar, a thinly sliced small onion, a bay leaf, parsley and thyme. Serve with browned butter to which capers have been added.
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Guy Fieri's Rhode Island Calamari Recipe
Make your own calamari with our certified Rhode Island squid! Use this recipe by Guy Fieri.
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Grilled Scallops with Mexican Street Corn & Steamed Coconut-Basil Rice
The next in our summer recipe series, courtesy of professional chefs Deja Hart and Mary Weaver of Newport Cooks: Cooking School for Adults & Children.
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Wood Plank Grilled Fish
The next in our summer recipe series, courtesy of professional chefs Deja Hart and Mary Weaver of Newport Cooks: Cooking School for Adults & Children.
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Pesce All'Acqua Pazza (Fish Poached in “Crazy Water”)
The next in our summer recipe series, courtesy of professional chefs Deja Hart and Mary Weaver of Newport Cooks: Cooking School for Adults & Children.
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Smoked Seafood, Curried Cauliflower and Chickpea Salad
The next in our summer recipe series, courtesy of professional chefs Deja Hart and Mary Weaver of Newport Cooks: Cooking School for Adults & Children. This salad was sampled at the Taste of the Market event at Coastal Growers Market this past Saturday by Rhed's Hot Sauce/Newport Cooks using The Local Catch's Smoked Mussels, Bluefish, and Tuna!
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Lobster and Corn Pot-Stickers with Maitake Mushroom Succotash
The next in our summer recipe series, courtesy of professional chefs Deja Hart and Mary Weaver of Newport Cooks: Cooking School for Adults & Children.
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Native Loligo Squid Salad
The next in our summer recipe series, courtesy of professional chefs Deja Hart and Mary Weaver of Newport Cooks: Cooking School for Adults & Children.
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Smoked White Fish Chowder
The eighth in our summer recipe series, courtesy of professional chefs Deja Hart and Mary Weaver of Newport Cooks: Cooking School for Adults & Children.
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