EatingWell

Fantastic Fish & Where to Find Them

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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

east coast

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.

west coast

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.

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