{"id":18259,"date":"2018-08-01T01:07:37","date_gmt":"2018-08-01T01:07:37","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=18259"},"modified":"2018-08-01T01:07:37","modified_gmt":"2018-08-01T01:07:37","slug":"summer-shark-onion-wine-sauce-tomato-haricot-vert-dill","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=18259","title":{"rendered":"summer shark, onion\/wine sauce; tomato; haricot vert, dill"},"content":{"rendered":"

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The fish was brilliant, even more delicious than it had been the first time<\/a> I reeled it in from the surface of the range, probably because it was cooked more \u00e0 point\u00a0<\/em>this time. I’m not going to think about the cost, although I have to say that it set me back a full $6 [yeah] for the one-pound filet that we shared; that’s less that what 2 filet-o-fish would have cost us, were we of the golden arches persuasion.<\/p>\n

Karl Karlin, when he sold the filet to me earlier in the day from his Riverhead, Long Island family<\/a>‘s stall in the Union Square Greenmarket<\/a>, prefers to call it ‘summer shark’, which is a name I don’t see on line, where it’s more frequently dubbed, ‘dogfish’, ‘spiny dogfish’, ‘mud shark’, or ‘sand shark’<\/a>. Sometimes, in Europe, the name it goes by alludes to ‘salmon’, which is a very different creature that bears no relationship to this fish other than color.<\/p>\n

I like ‘summer shark’ very much, both the name and the delicacy.<\/p>\n

Oh, and it’s as pleasing to look at<\/em>, both before and after cooking, as it is savoring it once it’s been set on the table.<\/p>\n

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