Some people thought I was crazy, signing up to receive 4-6 pounds of whole fish every week for nine weeks.  I might be, only time will tell.  But my first fish was a delicious resounding success, and I'm looking forward to next week's fish already.

Whole fish means the whole kit and caboodle, except the guts.  Which is nice.  When I signed up I thought they came with guts too.  I am by no means an expert at cutting fish, but by the end of this experience I hope to be better. 

For my first attempt it wasn't too bad, two filets, two cheeks, two pieces of cod belly and a tongue.  Along with a ton of bones to make stock.  I have to say this Cape Anne never disappoints, this fish was swimming that morning and smelled like the ocean.  A total joy to work with.

And there it is (those two pieces actually on the newspaper still have skin) all my bits and pieces.  

The first filet went into fried fish and grits with a spinach salad. the second filet was pan seared and put on quinoa 'risotto' made with fish stock.  The bones went into stock, for the risotto and for a big bowl of noodle soup.

The soup is seasoned with cilantro and lime, and in it went the two pieces of fish belly and the lovely tender cheeks, a few quickly cooked maitake mushrooms and a heaping pile of yam noodles.  It was during this meal I learned that cod tongues have a bone - who knew?

We got three filling meals out of one fish, at 22$ per week for the CSF that's 3.66$ each per meal.  Which I think is a totally reasonable amount to spend on locally caught, sustainably caught super fresh fish - don't you?