Fresh Fish Soon To Be Delivered To Town

Monkfish, flounder and of course, cod, are some of the varieties of fresh fish one can expect to find when the The Cape Ann Fresh Catch Community Supported Fishery, based in Gloucester, comes to town next week. 

"This is our fourth season and it has been very successful," Emily Currier, outreach coordinator, said. "We go as far south as Sharon and are in 14 communities. We've always gotten positive feedback."

The concept is much like a farm CSA where community members buy a "share" of a farm and then has fresh produce delivered to them each week. 

"Our staff go out to the docks and makes sure it's a high-quality product, the freshest and newest fish available," Currier said. "We work with local processing plants who package the fish and then we put it in our truck and deliver it to the drop-off points."

In Marblehead, St. Andrew's Church on Lafayette Street is where share holders can pick up their fish on Thursday afternoons for the next eight weeks. The first Thursday this month is Aug. 12, from 4 to 6 p.m.

"The response has always been that we have the freshest and best tasting fish," Currier said. 

Cape Ann Fresh Catch's mission is to support local fishermen and give locals sustainably-caught seafood straight from the ocean, Currier said.

"There is definitely that mindset that people only want one type when they want it," Currier said. "But fish is seasonal so the fishermen go out and get what is out there; they don't target one type."

Now in high cod season, share holders can expect some to be working its way into dinner meals soon. Currier said a plus of the project is teaching residents along the shore what else is out there.

"We do a lot of outreach with recipes and engaging people to experiment with fish they wouldn't normally be exposed to," Currier said. "We hope to re-engage people to use these underutilized species."

Part of being sustainable is doing just this, Currier said.

"Fish come up here seasonally so what's out there is what fishermen are bringing in," Currier said. "A lot of cod, haddock, monktail, flouder and flat fish. In the winter, we do a shrimp CSA, a lot of people don't realize we have shrimp up here."

To Sign Up

It's not too late. Sign up now or sign up during the next eight weeks for a pro-rated share. Drop-offs are at St. Andrew's Church from 4 to 6 p.m. on Thursdays.

The August 2010 Season will feature:

Recipe Courtesy Cape Ann Fresh Catch

By Leslie Bistrowitz 

Fabulous, EASY fish soup to make with all our cod...Add a few boiled, sliced potatoes at the end...

Fish Soup with Ginger

• 2 lbs firm-fleshed fish
• 1/2 tsp salt
• 1 clove garlic, minced
• 1 bunch scallions, sliced
• 2 Tbsp ginger root, minced
• 2 Tbsp peanut oil
• 1 tsp sesame oil
• 1 tsp crushed red pepper
• 2 cups water
• 2 bottles clam broth (or fish stock)
• 2 Tbsp cilantro, chopped
• 1 can (16 oz) peeled ground tomatoes
• rind of 1 orange

Toss the fish with salt, garlic, scallions, ginger, oils and red pepper. Cover and refrigerate 30 minutes or as long as several hours. In a flameproof casserole heat the water, broth, cilantro, tomatoes and orange zest. Bring to a boil and simmer gently 8 - 10 mins. Remove from heat until ready to use. When ready to serve, bring tomato broth to a boil, add fish and return to a boil. Lower the heat, cover the pan and let fish cook gently for 5 mins. Stir to break up fish a bit and adjust seasonings. Serve over white rice or on its own.

** I usually amp it up with more of the garlic, ginger, red pepper. You can prepare everything in advance and whip up when you are ready to eat. Better the next day.