This photo of fishermen in Gloucester was sent to me by Cape Ann Fresh Catch, a program on the North Shore that offers shares in fresh, local fish. A story in today's paper addresses why chefs and fishmongers think the whole sustainability issue is so confusing (some are recreational fishermen and hear the commercial fishermen's side of things).
Cape Ann Fresh Catch delivers to 22 communities around Boston. You get ground fish from the Gulf of Maine: monkfish, hake, pollock, red fish. It's a CSA for fish, called CSF (the F stands for fisheries).
The Spring season, which is 12 weeks long, begins Mar. 5. Sign up for 4 to 6 pounds of whole fish ($21 a week), 2 pounds of fish fillets ($25 a week), or an alternating share of whole and fillets ($23 a week).
This is my go-to fish supper, a dish usually made with hake (this version contains cod), simmered in a quick gingery tomato broth and served over steamed potatoes. It's low-fat with a luxurious taste.
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ContributorsSheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.
Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.