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Cooking & Baking

elleng

(130,895 posts) Sun Dec 18, 2011, 10:45 PM Dec 2011

Stew, Fresh From the Fisherman

A JOLLY fishmonger is an inspiration.

http://www.nytimes.com/2011/12/21/dining/stew-fresh-from-the-fisherman-city-kitchen.html?hpw

3 replies

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Stew, Fresh From the Fisherman (Original Post) elleng Dec 2011 OP

I love stories about local people providing excellent ingredients Lucinda Dec 2011 #1

I wish I lived near an ocean. Denninmi Dec 2011 #2

Bill and I are both costal kid living in the mountains now. And I agree with you about saltwater v Lucinda Dec 2011 #3

Lucinda

(31,170 posts)

1. I love stories about local people providing excellent ingredients

Reply to elleng (Original post)

Mon Dec 19, 2011, 01:20 PM

Dec 2011

It sounds like he has made a life he truly loves. I wish that for everyone.

I'm not much of a fan of fish stews, but the color on that broth is absolutely wonderful.

Denninmi

(6,581 posts)

2. I wish I lived near an ocean.

Reply to Lucinda (Reply #1)

Mon Dec 19, 2011, 01:45 PM

Dec 2011

I can only imagine what truly fresh shellfish must be like. We have some decent fish here in Michigan -- my relatives give me panfish like bluegill and perch, as well as trout and salmon, a few times a year. But anything from fresh water seems relatively bland compared to its saltwater equivalent, IMHO.

Lucinda

(31,170 posts)

3. Bill and I are both costal kid living in the mountains now. And I agree with you about saltwater v

Reply to Denninmi (Reply #2)

Mon Dec 19, 2011, 01:50 PM

Dec 2011

freshwater. There is a very big difference.
We may get fish and chips here occasionally, but we don't cook a lot of "fresh" seafood. It is just not the same.

Edited because "fresh" is an odd term for seafood high in the mountains. Even if it's flash frozen at it's peak, and great quality otherwise, just isn't the same as eating it where it comes from.

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