Tag: Halibut

Ocean Beauty: Gloucester Sea-Life Viewed from Under Water Video From Eric Swanson

Posted on by Joey Ciaramitaro

30 minute underwater video of Gloucester sea-life: Dolphin, Stripers, Menhaden, Mackerel, Mako Shark, Basking Shark, Halibut, Summer Flounder, Winter Flounder, Sea Robin, Red Fish, Dog Fish, Skates, Silver Hake, Red Hake, Herring, Pollock, Haddock, Cod, Cunner, Squid, American Eel, Sand Eels, Ocean Sunfish, Silversides, Starfish, Giant Poisonous Jellyfish, Seals, Lobster, Spider Crab, Horseshoe Crab, Sand Dollars, Sea Urchins, Sea Scallops, Quahogs, Mussels, Surf Clams, Whelks, Moon Snails, Sea Anemone, Coral, Sponges, and more.

BEAUTIFUL FISH: ATLANTIC HALIBUT -By Al Bezanson

Posted on by Kimsmithdesigns

 

Halibut caught in shallow water are very active, usually starting off at great speed when they are hauled up from the bottom, often spinning the dory around in their attempts to escape.  (Goode and Collins, 1887)  The offshore fishery for halibut began about 1830, when cod fishermen brought word to Gloucester of a great abundance of them on Georges Bank,[61] and they were caught there for a few years thereafter in numbers that seem almost unbelievable today. Thus we read of 250 caught in three hours; of vessels loaded in a couple of days; and of a single smack landing 20,000 pounds in a day.

From Fishes of the Gulf of Maine by Bigelow and Schoeder, 1953

 

GLOUCESTER — On March 7, 1935, two men trawling for halibut from a Gloucester schooner off Newfoundland disappeared from their overturned dory and were presumed drowned. The deaths of Charles Daley and Stephen Olsson were unremarkable, except that they were among the last of their kind. Their families mourned and then turned to the task of surviving without them. Within a few years, dory fishing was no longer.  (From a review of Alone at Sea by John N Morris, 2010)

 

http://archive.boston.com/news/local/articles/2010/09/02/gloucester_dorymans_grandson_writes_book_on_lost_fishing_method/

 

Old Gloucester Sea Food Recipes Circa 1932 Frank E Davis Fish Co Part 10- Halibut

Posted on by Joey Ciaramitaro

Thanks to Clark Dexter who dropped off this booklet filled with old fish recipes and some commentary from the man himself- Frank E Davis. The man who built the last building that was on I4C2- The Frank E Davis Fish Co.

I’ll be posting a page or two a day-

click the photos for the larger easier to read versions and click here for the other pages in the series

2012-12-30 08.09.11

My visit to the Steve Connolly Seafood kitchens in Boston.

Posted on by laurielufkin

Let me tell you, I am one lucky girl.  I get to do fun things and cook with great people and chefs that not everyone gets to do–and believe me, I appreciate the opportunities!

A little while back, I got the chance to tour the Steve Connolly Seafood facility in Boston–what an impressive operation–and even better than that the chefs cooked three delicious recipes that they shared with me to give to you right now.  The show with these recipes will air again this Friday at 4:30 and then again Sunday at 11:30 am on Cape Ann TV and then next week, another show with a new recipe and more of our tour.

These recipes are easy to make at home using readily available ingredients and fairly simple techniques. Trust me– you want to make these recipes and they will be a HUGE hit with your friends and family!  I took lots of photos on our visit so that you can see how the finished dishes should look.

Please let me know if you make these recipes and how they came out–and as always, if you have any questions, please don’t hesitate to ask.

And a HUGE thank you to Chef Michael and Chef Carlos for interrupting their busy schedules and sharing their delicious recipes with all of us and to David Coombs and his staff for showing us around–thanks a million to all of you!

ASIAN LOBSTER AND MELON SALAD

Lobster Meat, fresh

Diced ¾ inch……………………….1 cup

Honeydew Melon, ripe

Diced ¾ inch……………………….1/2 cup

Cantaloupe, ripe

Diced ¾ inch…………………..…..1/2 cup

Mango, ripe

Diced ¾ inch…………………..…..1/2 cup

Ginger , minced………………..………1 tsp

Orange zest, fine julienne………..……… 1 TBSP

Cilantro leaves…………………..……..1 TBSP

Mache or Baby  Spinach…………….3 oz.

Dressing:

Orange Juice…………………………1 oz.

Rice wine vinegar…………………..1 TBSP.

Canola or Peanut oil……………….1/2 cup

Sriracha sauce………………………..1/2 tsp.

Sea salt and black pepper…………to taste

For dressing:

Place orange juice, vinegar, Sriracha sauce, salt and pepper in a stainless steel bowl. With a wisk, blend in the oil until emulsified.

For the salad:

Toss the Mache or Spinach leaves with a little dressing and place on a platter. Put Lobster, Fruit, Ginger, Orange zest, and Cilantro in a stainless steel bowl. Add rest of the dressing, and toss  until coated. Put the Lobster Salad over the Greens, and garnish with edible flowers.   Serves 2

And here is another gorgeous and easy recipe–you can use halibut as Chef Carlos did or he said you can use any other firm fleshed white fish–just watch the cooking time if it is on the thinner side.

Nova Scotia Halibut with Roasted Corn and Tomato Salsa

2 Halibut portions skls/bnls…………………….2  each,  9 oz.

Olive oil………………………………………………….2 TBSP

For Chive sauce:

Unsalted Butter…………….….4 TBSP

Shallots, minced……………….2 TBSP

White Wine, dry…..……….….2 TBSP

Chives, chopped……………….2 TBSP

Sea salt and Black Pepper….to taste

Salsa

Corn, shucked …………………………….…….2 ears

Olive Oil……………………………………………2 tsp

Plum Tomatoes, peeled & seeded………..2

Chives, chopped……………………………..…2 TBSP

Sea salt and Black pepper…………………..to taste

For the Salsa:

Slice off the corn from the cobs and break up the kernels.

Dice tomato into  ½ inch pieces and put in stainless steel bowl with chives.

Heat olive oil in a non-stick pan until hot, and add corn, tossing and pan

roast until lightly caramelized, and add to bowl with tomatoes.

Season with salt and pepper and mix together. Reserve.

Wipe pan clean for next step.

For the Halibut: Preheat oven to 450 degrees F.

Season Halibut with salt and pepper. Add oil to pan until hot and place Halibut in pan flesh side down and pan sear until nicely browned. With a non stick spatula, turn Halibut over gently onto skin side, cover fish with foil, place pan in oven, turning temperature down to 350 degrees and cook 10 minutes until just done. Do not overcook.Remove fish to warm plate and cover with foil. Return pan to stovetop, add 2 TBSP butter and shallots and sauté until transparent. Add wine and reduce by half, add remaining butter, and swirl in the pan. Add chives at end, correct seasoning and set pan aside off the burner.

Plating:

Place large spoonful of Corn Salsa to one side of plate. Place Halibut on plate leaning on the salsa, spoon butter sauce over the fish, and garnish with fresh chives. Serves 2