Two weeks ago I found out about the Cape Ann Fresh Catch Community Suppported Fishery (CSF). The idea is just like a CSA (Community Supported Agricuture) share where you get a share of the farm’s harvest each week, only in this case you get a share of the fishermen’s catch. I thought this would be a great way to get more fish into our weekly meals, also a greater variety, along with supporting local fishery. Right now I’m really glad that I immediately signed us up for a share. They were featured in the Wall Street Journal today. Apparently they have 750 people signed up for shares, and 500 people on the waiting list. When they started this they thought they might get 50 people interested.
This week was the first pick up week. We’re picking our fish up at the Codman Farm in Lincoln. Everyone was very friendly. I think a lot of people, like me, were a little nervous about what to do with a whole fish like the cod Frank (one of the fishermen) is holding.
But no matter, we have links to how-to videos on Youtube, and the folks there had lots of helpful tips. As soon as they can work out the details with the local board of health we may also get a live filleting demonstration when we pick up the fish.
So I decided to jump right in. Our (half) share this week is a 4lb cod. It’s already cleaned, but otherwise it’s the whole thing, eyes and all. Peter thought the eyes were fascinating. We sharpened a knife and I got started.
Ok, it took more than 30 minutes, but I ended up with two pretty good fillets. There’s not much left on the main body of the fish as you can see. Since it took a while I decided to prepare them as simply as possible. I cut a fillet into 4 serving sized pieces, seasoned with salt and pepper, dredged in flour and then fried them in olive oil. While they cooked I melted some butter with garlic in the microwave and poured that over them when they were cooked. Yum! Now I’m turning the rest of the fish into fish stock – I’d better come up with something to do with it. It’ll probably make a nice chowdah.