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If you want sustainable, local seafood, sign up here

Posted by Sheryl Julian  February 29, 2012 02:47 PM

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This photo of fishermen in Gloucester was sent to me by Cape Ann Fresh Catch, a program on the North Shore that offers shares in fresh, local fish. A story in today's paper addresses why chefs and fishmongers think the whole sustainability issue is so confusing (some are recreational fishermen and hear the commercial fishermen's side of things).

Cape Ann Fresh Catch delivers to 22 communities around Boston. You get ground fish from the Gulf of Maine: monkfish, hake, pollock, red fish. It's a CSA for fish, called CSF (the F stands for fisheries).

The Spring season, which is 12 weeks long, begins Mar. 5. Sign up for 4 to 6 pounds of whole fish ($21 a week), 2 pounds of fish fillets ($25 a week), or an alternating share of whole and fillets ($23 a week).

fishstewhake.jpgThis is my go-to fish supper, a dish usually made with hake (this version contains cod), simmered in a quick gingery tomato broth and served over steamed potatoes. It's low-fat with a luxurious taste.

About Dishing

What's cooking in the world of food.


Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.

Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.

Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.

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If you want to contribute a recipe to The Recipe Box Project, please write it below. Also tell us where you got it (package box, cookbook, mom, friend -- include the name). We're looking for the kinds of dishes that people grew up on, that were served at family suppers, that tell a story, that are typically New England, or that you brought with you from a far away place to New England. We will print one of the recipes in the Food section once a month. To ask any questions, write to Debra Samuels, who is overseeing this project, at To discuss your recipes, click here.