CATCH A RIS­ING STAR

HAKE IS RAPIDLY BE­COM­ING THE FA­VORED FISH FOR THE SEA­SON’S BEST DISHES. BY BAO ONG

Hamptons Magazine - - Contents -

Hake is rapidly be­com­ing the fa­vored fish for the sea­son’s best dishes.

Lately, a seafood lover is bound to find on any East Hamp­ton menu a newly in­de­mand fish: hake.

“It’s go­ing to be the most pop­u­lar fish at the best restau­rants this year,” says Peter Cal­la­han, the owner and cre­ative di­rec­tor of Peter Cal­la­han Cater­ing (137 W 25th St. #4, New York NY, 212-327-1144; pe­ter­calla­han.com). This first cousin of cod has a del­i­cate fla­vor and meaty tex­ture that makes it per­fect for grilling or sautéing, adds Cal­la­han, who of­ten serves it with fresh veg­eta­bles.

At Coast Kitchen at the Mon­tauk Yacht Club (32 Star Is­land Road, Mon­tauk, 631-668-3100; mon­tauky­acht­club.com), chef Josef Bruno gen­tly poaches hake in a fra­grant but­ter spiked with star anise, cin­na­mon, pep­per­corns, and thyme, be­fore plac­ing the filet on a bed of risotto and baby veg­eta­bles. Bruno likes hake, not only for its fla­vor, but also be­cause it can be fished sus­tain­ably.

At Dock to Dish ( 6 S. Elm­woo­dave.,mon­tauk,917853-8559; dock­todish.com) the Mon­tauk-based fish­ery that con­nects chefs with fish­er­men, hake is one of the top five fish caught off the Hamp­tons shores. Of the nearly 27 mil­lion pounds of com­mer­cially caught fish in New York state, about 1.5 mil­lion pounds is hake, notes co­founder Sean Bar­rett. “We are cer­tainly see­ing more hake dishes on the menu,” says Bar­rett. “But oth­er­wise, folks still aren’t re­ally aware of what a lo­cal trea­sure hake truly is. It won’t be long un­til they catch on.”

top left:what the hake? This of­ten-ig­nored fish is start­ing to at­tract top chefs; top right: Seared Hake on lemon mint puree with early radish and wild onion shoots, grilled zuc­chini, yel­low squash and heir­loom toma­toes from Peter Cal­la­han Cater­ing;...

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