Citizen Science: Eating like a fish
I recently began participating in a citizen science project sponsored by Eating with the Ecosystem and the University of Rhode Island. Along with 90 or so other participants in New England (primarily near the coast), I will be seeking out specific species of wild, locally caught fish in my neighborhood markets. Each week, for 26 weeks, I'm given 4 species to look for. Number 1 is also participating, so he gets a different list each week. If we find our species, we're encouraged (and paid a stipend) to purchase some to cook and eat at home, then record our experiences.
Week 1
This week my list contained yellowtail flounder, razor clams, spot, and tuna (any locally landed species). Disappointingly, I failed to find any of these in the requisite 3 markets I checked. I did find a local flounder at Whole Foods, but they were unable to verify the sub-species, so I couldn't record it as a find. What I did quickly realize, however, is how little information comes with our seafood. Even in Whole Foods, where traceability is king, they admitted they received the flounder already filleted*, and so the invoice merely stated "Flounder- medium fillet." And, compared to Whole Foods, other large grocery stores were abysmal - Shaw's and Stop & Shop barely covered the country of origin, let alone highlighting anything local or seasonal.
Luckily, No. 1 saved the week from being a total wash: his list contained sea scallops, which were easily found and verified local at Whole Foods. And oh, how I love a good sea scallop every now and again. We seared them up in a little bacon fat, sautéed some mushrooms and leftover rice in the same, and served with fresh shredded sorrel from the garden. The sorrel was so lemony by itself, the lemon slice was really just an aesthetic garnish.
On to next week!
*I don't think I've ever typed the word 'filleted' before. What an oddity.
Week 1
This week my list contained yellowtail flounder, razor clams, spot, and tuna (any locally landed species). Disappointingly, I failed to find any of these in the requisite 3 markets I checked. I did find a local flounder at Whole Foods, but they were unable to verify the sub-species, so I couldn't record it as a find. What I did quickly realize, however, is how little information comes with our seafood. Even in Whole Foods, where traceability is king, they admitted they received the flounder already filleted*, and so the invoice merely stated "Flounder- medium fillet." And, compared to Whole Foods, other large grocery stores were abysmal - Shaw's and Stop & Shop barely covered the country of origin, let alone highlighting anything local or seasonal.
Luckily, No. 1 saved the week from being a total wash: his list contained sea scallops, which were easily found and verified local at Whole Foods. And oh, how I love a good sea scallop every now and again. We seared them up in a little bacon fat, sautéed some mushrooms and leftover rice in the same, and served with fresh shredded sorrel from the garden. The sorrel was so lemony by itself, the lemon slice was really just an aesthetic garnish.
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| Local sea scallops, mushroom rice, sorrel. Lemon garnish. |
On to next week!
*I don't think I've ever typed the word 'filleted' before. What an oddity.
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