{"id":12723,"date":"2017-05-06T00:04:59","date_gmt":"2017-05-06T00:04:59","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=12723"},"modified":"2017-05-06T00:04:59","modified_gmt":"2017-05-06T00:04:59","slug":"sauteed-marinated-squeteague-blue-potatoes-fiddleheads","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=12723","title":{"rendered":"saut\u00e9ed marinated Squeteague; blue potatoes; fiddleheads"},"content":{"rendered":"

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Squeteague (aka \u2018Weakfish\u2019 or Sea\/Ocean Trout). I’ve written it<\/a> before: We love this fish.<\/p>\n

I seem to have prepared it 3 times<\/a>, in 3 different sizes, in the first post\u00a0calling it ‘Weakfish’ but eventually I tagged it\u00a0Squeteague<\/a>, mostly out of my fondness for coastal New England and its Narragansett heritage [Narragansett: pesukwiteag, meaning ‘they<\/span>\u00a0give\u00a0<\/span><\/span><\/a>glue’, because glue is made from them<\/a>\u00a0(or was)].<\/span><\/span><\/span><\/p>\n

I had originally planned on accompanying the fillets with fiddleheads alone, but when I had spread the furled fronds on the counter, I realized there really weren’t enough of them for that major role, and I reached for the basket where I had been storing some blue potatoes for over a month.<\/p>\n

The first picture is of some of the\u00a0fishmonger’s buckets, as I found them in the Greenmarket, under\u00a0a\u00a0scuffed plexi lid, showing, clockwise from the top left, cod, scallops, mackerel, and Squeteague.<\/p>\n

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The second shot is of some of the farmer’s foraged fiddleheads.<\/p>\n

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The third, of the blue potatoes, may look familiar: I’ve used the same shot\u00a0before. I picked up the tubers at the Greenmarket on March 31, and I\u00a0included a majority of them in the\u00a0meal I prepared that night<\/a>.<\/p>\n

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