Going Fishing

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So I’m on a new kick. I’ve decided I don’t eat enough fish. This might be because I don’t have a lot of practice cooking it. I’m willing to learn. Here’s the problem: I don’t know where to buy it.

I know some of you have the same problem, because you’ve called me asking for recommendations. But now I’m turning the tables. As I embark on my new quest, I’m asking for your help. Tell me where to buy fish, and I’ll go there. I’ll take photos, buy what looks good, and report back.

So let’s hear it: Where should I go first?

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

11 Comments

  1. I try to catch my own when I have the time. But you pose a good question where’s a good place to go. I go to one of 2 places. Rockland seafood on Route 304 or M&Ms on 202 off route 45 (next to gilligans). I happen to like their fish better. the restaurant is a diff story, depending when you go the service could be not so great along with the food. But the fresh fish is very good.

  2. Hi Liz,

    My favorite place to buy salmon is Scaglios in Katonah. It’s always plump, moist, tender and delicious. I usually follow a fairly simple recipe from the “South Beach Diet Cookbook.”

    Broiled Salmon with Creamy Lemon Sauce

    1 Tbsp. extra virgin olive oil
    1 clove garlic (I generally use 2 or 3 unless they are really huge)
    1/4 cup lemon juice (always use fresh)
    2 Tbsp. capers (I never use the capers)
    1 tsp. lemon-pepper seasoning
    1/2 cup fat-free sour cream (I use low-fat rather than fat-free for better flavor)
    1 1/2 pounds salmon fillet

    Preheat oven to 350 degrees. Coat a baking sheet with cooking spray. (I use a 9×12 glass baking dish.)

    Heat the oil in a small saucepan over medium heat. Add the garlic and cook for 1 minute. Reduce heat to low. Stir in the lemon juice, capers and lemon-pepper seasoning and cook for 5 minutes. Add the sour cream and cook for 5 minutes, or until heated through.

    Meanwhile, place the salmon on the prepared baking sheet. Bake for 20 minutes or until the fish is just opaque. (I usually find that Scaglios’ salmon is so thick that it takes 30 minutes to cook it through.)

    Serve with the sauce.

    (There is a lot of sauce. I usually make fresh green beans as a side dish and ladle the sauce over the beans. It’s really delicious that way.)

    On a side note: Scaglios also does a really nice prepared poached salmon if you are having a party. I served it at an event this summer and it was so soft and flavorful.

  3. I love fish and we eat a lot of it. Two places I use this neck of the woods is Apple Farm and Turcos Super Ranch, both in White Plains.

    This is a quick recipe that I often make,

    Red and Green Tilapia

    2 lbs. tilapia or (any firm white fish) fillets
    1/3 cup lime juice
    2 tsp salt or to taste
    1 tbs butter
    1 tbs extra-virgin olive oil
    1 tsp cumin
    6 cloves garlic minced
    1 tbsp. freshly ground pepper
    1/2 cup finely chopped scalions
    1 tomato cut into a fine dice
    2 tbsp finely chopped cilantro or parsley

    Method of Preparation

    1. Marinate the tilapia with lime juice and salt for about half an hour.
    2. Heat the oil and butter together till the butter is melted. This should be done on a flat skillet type pan.
    3. Add the cumin seeds and cook for 1 min, till they sizzle and add the garlic and lightly brown.
    4. Add the pepper and cook for a few seconds and add the fish. Cook the fish on high for 3-4 minutes on each side.
    5. Add in the scalions and tomatoes and lightly mix into the pan.
    6.Cover the pan and cook on low heat for another 3-4 minutes till the tomato juices run and form a light sauce.
    7. Remove from the heat, check for seasonings and serve garnished with cilantro or parsley.

  4. Pingback: Small Bites » Blog Archive » Fish Report No. 1: C&M in Pomona

  5. Pingback: Small Bites » Blog Archive » Fish Report No. 2: Mount Kisco Seafood

  6. Pingback: Small Bites » Blog Archive » Recipe Exchange

  7. Mount Kisco Seafood is the only place to go. The guys behind the counter are more than happy to answer questions or give cooking tips. The fish is the freshest I’ve ever come across. It doesn’t have the least bit of fishy smell to it. I go there a lot and every piece of fish I’ve gotten has been this way without fail.
    They also make a hell of a delicious cocktail sauce.

  8. Trudy has is correct… Briarcliff Seafood & Meats always takes care of me and the family whenever we are in town … great sun dried tomato butterfly pasta…we stop there and then go to rockwood park… highly recommended.

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