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Striped bass off limits to commercial fishermen

Posted by Sheryl Julian  August 13, 2012 03:29 PM

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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. 

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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