Eating Nose to Tail


 
Community Supported Agriculture has been around for a few years, it's an excellent way to support small farms as well as eating local.  Those of us who live on the coast also have access to community supported fishing (or CSF).  The community supported fishing that we participate in offers whole fish shares as well as fillets.  And although scaling, and sometimes gutting fish may not be everyone's idea of a great time on a Monday night, the quality of fish is awesome (and way cheaper if you get the whole fish share) and the practice with a knife is worth the time (at least that's what I keep telling myself).

So far I've gotten pollock, haddock and monkfish.  This week it was redfish, along with a special share of Northern shrimp that I ordered a few weeks ago.
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Whole redfish.
These are a smaller variety of fish, so these guys came with guts and all.  The fisherman process the larger fish varieties so they come gutted (and the monkfish came headless), these were the first small fish we've received so it was the first time I've had to gut anything with this share.

The three smallest fish I scaled, gutted and filleted.  Some of the fillet's I put in a marinade for later this week and the heads and bodies I saved for stock.
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Heads, tails and fillets.
I sautéed onion, celery, carrot, garlic and ginger in butter until tender then placed some shrimp bodies on top (leftover from last night's dinner) followed by the fish heads.
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Heads.
Followed by the fish bodies.
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Tails on heads.
I covered all of it with a kettle of boiling water and then simmered for one and a half hours with a few peppercorns and a bay leaf.  Be sure to skim often, I ended up straining it twice through two different sized strainers.
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Strained out shrimp and fish.
Dinner tonight will be some of the fillet's poached in the stock, I haven't decided whether to add tomatoes and some of my whole shrimp for a European fish stew kind of thing, or to simmer some lemongrass in the stock and add soba noodles shrimp, veggies and a few dumplings for a totally different meal.
 


Comments

01/09/2011 17:53

I never realized CSF existed before now and I can't wait to sign up for next season!

Your blog is always a great read, thanks for all of the information and inspiration.

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Sydney
01/10/2011 07:07

We've really enjoyed our CSF, although I think for the next session we might do a bi-weekly share and split it with some friends. It's a lot of food!

It's always nice to hear that someone likes this project - that really made me smile. Thanks Liz!

Reply
Sandy
01/14/2011 12:03

Hey Syd!

I will def split a share with you next year! You will just have to teach me how to gut fish :) this looks amazing!

Sandy

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01/28/2011 13:36

I'd love to find a CSF out here in the Bay Area. I want to find a local source for my favorite Aji.

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The a few littlest seafood My spouse and i scaled, gutted along with filleted. A number of the fillet's My spouse and i invest any marinade pertaining to afterwards this kind of 7 days as well as the minds along with physiques My spouse and i rescued pertaining to inventory.

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The threesome smallest fish I scaled, gutted yet filleted. Some of the binding's I put in a marinade for remote this week yet the heads plus bodies I saved for afford.

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10/03/2013 03:03

The fisherman step the larger perspective varieties so they fortune gutted (nighs the monkfish came headless), these were the fundamental strict angle we've received so it was the primitive period I've had to paunch anything forward this part.

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10/09/2013 04:46

These are a smaller variety of fish, so these guys came with guts and all.

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10/22/2013 01:05

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