{"id":4304,"date":"2015-05-19T05:42:59","date_gmt":"2015-05-19T05:42:59","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=4304"},"modified":"2015-05-19T05:42:59","modified_gmt":"2015-05-19T05:42:59","slug":"tautog-roasted-with-olives-leeks-thyme-collards","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=4304","title":{"rendered":"Tautog with olives, spring garlic, thyme; collards"},"content":{"rendered":"

\"Tautog_olives_collards\"<\/a><\/p>\n

‘Tautoga onitis<\/em>‘. \u00a0In New York it’s\u00a0called\u00a0‘Blackfish’, but in Rhode Island and elsewhere along the New England coast it’s know as ‘Tautog<\/a>‘, a\u00a0name which originated with the Narragansetts<\/a>. \u00a0Surprisingly, none of this knowledge seems to have been enough to get this delicious fish onto our table, in spite of my passion for both New York and Rhode Island – until now.<\/p>\n

I was at the Greenmarket today, mulling over the choices offered by P.E. & D. D. Seafood, when\u00a0Wade asked me whether I had ever cooked Blackfish. \u00a0I told him that I thought\u00a0not, and asked what other names it might go by. \u00a0“Tautog’ came the answer, and my ears perked up; I had remembered hearing the name during the time\u00a0I lived in Rhode Island (from the mid-60s to the mid-80s). \u00a0I immediately got a terrific sales pitch describing the virtues of this fish, but I think I had already been sold as soon as I heard the word, “Tautog”.<\/p>\n

It turned out I had made\u00a0a great choice. \u00a0The Blackfish\/Tautog was absolutely delicious, and it seems it would accommodate\u00a0any number of preparations. I understand that it rarely appears in any market, but I will definitely be looking for it.<\/p>\n