Fantastic Fish & Where to Find Them
Sure, you know how to sauté shrimp and bake salmon—but what about a thornyhead rockfish? Here’s a quick guide to some of the tasty local oddities that might turn up in your CSF box and what to do with them. Find more recipes at eatingwell.com/oddfish
Spiny dogfish are small sharks that have become more abundant in northern waters. They have dense white meat that’s a good substitute for cod.
Porgy, also known as sea bream or scup, are common along the Eastern Seaboard and have a cooking profile similar to snapper. Try them grilled whole.
Triggerfish, sometimes called leatherjacket, are a staple of some Southern CSFS. Their clean, sweet meat makes perfect fish tacos.
Monkfish are toothy, fiercelooking bottomdwellers with firm flesh. They’re great oven-roasted with potatoes, herbs and olives.
Grenadier, or rattails, are deepsea scavengers that have a delicate flavor and flaky texture and are tasty rolled in breadcrumbs and baked.
Squid are easy enough to dredge in flour and pan-fry, but why stop there? Spicy Korean-style grilled squid and ceviche are more interesting takes.
Lingcod occasionally have startling blue flesh, but don’t be alarmed—it turns white when cooked and is delicious simply pan-seared.
Sand dabs are small, flounder-like flatfish common from Monterey
Bay to Washington State. Try frying them in butter with capers and lemon.