My 2019 St. Peter's Fiesta will not go down in the annals as one of my favorites, but it's still Fiesta and there was fun to be had. The cold and the rain put a damper on things but we made the best of it. It wasn't all bad, as Derek Hopkins took all three... Continue Reading →
The 91st St. Peter's Fiesta wrapped up Sunday night here in Gloucester. The intense heat may have kept some of the crowds away but didn't stop us in the local Sicilian-American community from living it up like we've been doing every year since 1927. This annual feast in honor of the patron saint of fishermen... Continue Reading →
As reported in the Gloucester Daily Times, the Marine Stewardship Council has just awarded their coveted blue eco-label to a partnership between Atlantic Trawlers Fishing and Gloucester's Fisherman's Wharf. Now haddock, pollock and redfish (ocean perch) caught in the Gulf of Maine and Georges Bank, and landed at Fisherman's Wharf, will carry MSC certification. I... Continue Reading →
For dinner I had to come up with something new. With my wife staying clear of most carbs I had to abandon my usual way of baking haddock for something a little different, but still familiar.
Haddock (Melanogrammus aeglefinus) occupy a similar range to their cousins in the cod family. They usually prefer deeper water than cod and with smaller, more delicate mouths, are not the voracious eaters that large cod can be. Besides being smaller than cod, haddock are darker in color, with a black lateral line and a distinctive... Continue Reading →
When I buy prepared frozen seafood entrees, it is usually on a whim. I'm in a rush, hungry, and there is nothing in the house. I've seen this line of frozen entrees at a local grocery store and I've been curious. The brand is Captain Marden's Seafoods and I have only seen them in this... Continue Reading →
The ultra-low-opening bottom trawl (ULOT) minimizes impact of trawling activity on cod.
Whether you call it baked haddock or baked stuffed haddock this is my take on my grandmother’s recipe.
Out of the fish that I've tried, here are my top choices, along with some vintage public domain images of classic seafood.
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