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Delicious Fishes
Posted 10/13/2011 7:14am by Dave Adler.
Happy Fish Day, folks.
I hope you had a great Thanksgiving- the weather sure was a treat! Tony and Orlie have been busy getting their gear ready for lobster season, and Beau has been out on the water fishing. Despite some boat problems that kept him tied up earlier this week, he managed to get in a successful trip and is at the plant now getting the fillets cut.
All pickups are expected to run on schedule today:
Halifax: Thursdays 3-6 pm: Brewery Market* 1496 Lower Water St, Halifax. Contact: Dave 456-9353 * we are in the small building on the left of the outdoor courtyard on Lower Water Street.
Wolfville: Thursdays 7-9 pm: Earth Eats Farm (1229 Deep Hollow Rd, Black River, NS). Contact: Carla 902-542-9410.
Tantallon: Thursdays 6:15-7pm. (Mariposa Picnic Area, 5229 St Margarets Bay Rd, Tant.): Contact Corine: 497-4660.
Bedford: Thursdays 4:15-6:30pm. 59 Douglass Drive (Basinview Subdivision) Contact: Sandra 469-0719
Dartmouth: Thursdays 4:30-7pm. 34 Russell St. (near the MacDonald Bridge). Contact Brenda 404-4481
North End Halifax: Thursdays 4-5:30. 2705 Fern Lane, Hfx. (Ecology Action Centre) Contact Carla: 429-2202
Lower Prospect: Fridays 9-6. 2017 Lower Prospect Road. Contact Dave: 456-9353.
Tatamagouche: Thursdays 5:45-6:30. Home Hardware Parking lot, Tatamagouche. Contact Janet: 657-0265
If you are have an alternating subscription, you'll be getting whole fish today so plan accordingly.
If you've been trying to figure out what to do with the rest of the fish after you fillet it, try making fish stock! Here's a method we tried over the summer that Chef Chris Velden* sent us:
Use the bones/head/nape of a white fish like Haddock, cod, or hake. Place them in a stock pot, add chopped carrots, celery, onions, leek, springs of parsley, lemon, 1-2 bay leave, some juniper berries, cloves and a little salt. If you have some twigs of dill that would work too. Add cold water until covered and bring to a boil. Turn down and simmer for 30 min. Shut heat off and let sit for 30 min. Then strain with cheese cloth and cool. If you want to freeze the stock, fill into ice cube trays and freeze. Easy to portion if only small amounts needed.
*For more from Chris, visit www.flyingaproncookery.ca
You might notice there are no quantities in the method above- just use your judgement (you can't really go wrong).
Enjoy the fish, and thanks for supporting Off the Hook.
-Dave
I hope you had a great Thanksgiving- the weather sure was a treat! Tony and Orlie have been busy getting their gear ready for lobster season, and Beau has been out on the water fishing. Despite some boat problems that kept him tied up earlier this week, he managed to get in a successful trip and is at the plant now getting the fillets cut.
All pickups are expected to run on schedule today:
Halifax: Thursdays 3-6 pm: Brewery Market* 1496 Lower Water St, Halifax. Contact: Dave 456-9353 * we are in the small building on the left of the outdoor courtyard on Lower Water Street.
Wolfville: Thursdays 7-9 pm: Earth Eats Farm (1229 Deep Hollow Rd, Black River, NS). Contact: Carla 902-542-9410.
Tantallon: Thursdays 6:15-7pm. (Mariposa Picnic Area, 5229 St Margarets Bay Rd, Tant.): Contact Corine: 497-4660.
Bedford: Thursdays 4:15-6:30pm. 59 Douglass Drive (Basinview Subdivision) Contact: Sandra 469-0719
Dartmouth: Thursdays 4:30-7pm. 34 Russell St. (near the MacDonald Bridge). Contact Brenda 404-4481
North End Halifax: Thursdays 4-5:30. 2705 Fern Lane, Hfx. (Ecology Action Centre) Contact Carla: 429-2202
Lower Prospect: Fridays 9-6. 2017 Lower Prospect Road. Contact Dave: 456-9353.
Tatamagouche: Thursdays 5:45-6:30. Home Hardware Parking lot, Tatamagouche. Contact Janet: 657-0265
If you are have an alternating subscription, you'll be getting whole fish today so plan accordingly.
If you've been trying to figure out what to do with the rest of the fish after you fillet it, try making fish stock! Here's a method we tried over the summer that Chef Chris Velden* sent us:
Use the bones/head/nape of a white fish like Haddock, cod, or hake. Place them in a stock pot, add chopped carrots, celery, onions, leek, springs of parsley, lemon, 1-2 bay leave, some juniper berries, cloves and a little salt. If you have some twigs of dill that would work too. Add cold water until covered and bring to a boil. Turn down and simmer for 30 min. Shut heat off and let sit for 30 min. Then strain with cheese cloth and cool. If you want to freeze the stock, fill into ice cube trays and freeze. Easy to portion if only small amounts needed. *For more from Chris, visit www.flyingaproncookery.ca
You might notice there are no quantities in the method above- just use your judgement (you can't really go wrong).
Enjoy the fish, and thanks for supporting Off the Hook.
-Dave
