These can be made with salt cod. Just be sure to follow the rinsing instructions on the box and taste before salting.Ingredients 1 pound of fresh cod, cut into several large chunks 2 medium potatoes, peeled and diced 4 tablespoons olive oil, divided 1/2 cup diced bell peppers 1/2 cupRead More

September 2021 By Jean Kerr At the public wharf in the little coastal town where I live, there is great excitement when one of our fishermen lands a bluefin (or any large) tuna. Not only is there great pride in catching such a beast – they are tremendously strong gameRead More

August 2021 By Christoper Birch A recipe for when your crew and dog departed by car, and you’re left to advance the boat toward home waters by yourself. (The name conjures up an image of Ye Olde New England flair.) Recipe preface: Food is an essential component of all cookingRead More

Grilled halibut steaks with nectarine and poblano salsa2 ripe but firm nectarines, pitted and chopped 2 medium plum tomatoes, chopped 1 medium shallot, minced 1/2 bell pepper, finely chopped 1/2 poblano pepper, minced Juice of one lime 1 tablespoon soy sauce 1 tablespoon rice wine vinegar 3 tablespoons olive oil,Read More

April 2020 By David Buckman I’m responding to Capt. Mike Martel, who ran on about his famous chowder and clam-cake recipes in the Midwinter issue. I mean, it’s bloody boiled fish. Aboard the sloop Leight, we aspire to greater culinary heights, amply demonstrated by this photo of my home-fries, steak,Read More

June 2021 By Jean Kerr Massachusetts may have its sacred cod, but Connecticut has its shad. Although only adopted as the official Connecticut “State Fish” (who knew?) in 2003, shad was being happily consumed long before white settlers landed on New England shores. While shad consumption has declined substantially overRead More

However you prepare them, oysters will delight you.

Preparing scallops is a simple process, the main thing being not to overcook them. Short cooking times and high heat are your primary guidelines (if you’re cooking them at all, that is).

By Capt. Michael Martel For Points East I was a man on a mission. I wanted a fish. A whole fish. A cold, firm-fleshed winter codfish. I was obsessed with the goal of making a sturdy fish chowder, and to make a proper one, you need to begin with aRead More

Midwinter 2020 By Grace Kelly ecoRI News staff Why go to France for fancy escargot when the abundant local periwinkle beckons? These common seaside snails are an invasive species originally from Europe. They spend their days on briny rocks eating barnacle larvae and algae. While what few periwinkles that areRead More