it’s called a ‘walleye’ (they also sell it whole, here Spanish mackerel below, bluefish above); on our kitchen counter, seasoned, ready to be floured; and on the plate. It’s a wonderful fish. While growing up in Michigan and Wisconsin, I thought of the walleye, or ‘walleyed-pike’, or just ‘pickerel, as a very big thing, virtually the subject of fable, and …
Search for perch - 35 results found
tomato salad with red beans, celery, feta, mint
When I was growing up, Friday was fish day. We were in the midwest, far from the sea, but we were surrounded by the Great Lakes, and it was the 40’s, so the great and the less great waters were still able to support, just for starters, perch, bass, pike, white fish, lake trout, lake herring, smelt, sturgeon, …
grilled: swordfish, lots of herbs; eggplant, basil
Note to self and to readers: There’s usually no accounting for why some outings with a familiar recipe are more successful than the others, but we both thought that each of the elements in this entrée exceeded all earlier versions, and the reason I’d already repeated their formulas so often is that they were already so delicious (and …
sautéed pollock, salsa fresca, slow-cooked fennel
This was an incredibly delicious meal which incorporated several much-too-under-appreciated foods, including pollock, lovage, fennel, fennel seeds – and fennel fronds! Did I say that the Pollock was really, really good, and that it tasted nothing at all like fish fingers or fake crab meat? In fact, with its somewhat crispy edges, even without skin, the taste …
fresh wild Pike fillet 4/19/10
I grew up in a place and a time when the fish on the table was always local (unless it was tuna or salmon, which were always canned), and bore names like Perch, Whitefish, Trout, Bass, Bluegill, Sturgeon, Freshwater Smelt or the supremely-elegant Northern Pike. In Michigan and Wisconsin in the 1940’s and 50’s it …