I write recipes at least a couple weeks in advance of publication, as I did this striped bass dish, in which fillets cook in a hot oven on a bed of roasted tomatoes and corn. It's a really nice way to cook fish and comes to the table looking very appealing.
Alas, last Thursday (the day after the recipe was printed), the Commonwealth's Division of Marine Fisheries closed commercial striped bass fishing . When the state reaches its quota, they close the fishery. Sport fisherman can still bring in striped bass, so Cape and Island cooks are better off than the rest of us (figuratively and literally, that is).
I noticed striped bass in several markets over the weekend. I was running an errand in Wellesley and stopped into Captain Marden's Seafoods (what a place!) and saw the fleshy fillets in the case. I was buying bluefish for a recipe coming out on Aug. 22. Please, ladies and gentlemen of the Fisheries, don't close down the bluefish by then.
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