Food and Eating

Photo by Mozy&Me

The ceviche cure

"Cooking" without heat is the perfect preparation for a hot summer night.
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Provisioning pro-tips: Prep is important

Planning is key. Plus a recipe for an easy Pasta Fagioli that will keep your crew satisified.
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Spring has sprung and so has the soft shell crab!

These newly-molted crustaceans make for wonderful eating.
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Mussels bound

Easily farmed, readily available in New England and very versatile. Mussels are a winner all around.
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This drink really packs a punch

March/April 2022 By Jean Kerr Fish House Punch for a crowd Not all recipes call for the addition of black tea, but I like the flavor balance it provides, and a bit of caffeine in the mix is welcome. You can freeze a bowl smaller
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Small fries

Deep-fried smelt are the "ocean's french fries."
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Feast of love

December 2021 By Jean Kerr For Points East Frutti di Mare 1/3 cup of olive oil 1 large, chopped onion 6 cloves of garlic, smashed Red pepper flakes (optional or to taste) 1/2 cup fish or seafood stock 1@ cup dry white wine 1 28
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The sacred cod: A taste of history

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
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One fish, two fish, yellowfin, bluefin

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 –
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Chicken catch-a-tory

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
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Halibut, the fish of legends

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
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Take a gander at a Leight repast

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
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The other omega-3-laden fish

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
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Raw, baked or fried, they’re delicious

However you prepare them, oysters will delight you.
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The versatile (and profitable) scallop

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).
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In search of the perfect cod chowder

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
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Periwinkles? Yes, periwinkles

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
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From Budapest with love (and oysters)

Guest perspective/Ed Jankovic A few years after the Cold War ended I was in Budapest, Hungary, and it being around Thanksgiving, I hoped I could locate a restaurant in the city that might remind me of home. An old place on Csanyi Street, just around
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Shore leave

Give the galley chef a break and head for one of these eateries that offers dockage for your boat, or is convenient to transient slips and moorings.
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No oysters today

Guest perspective/W.R. Cheney Someone once said, “Go west young man,” and I usually do, although I’m not that young any more. I go west not to build a sod house and start a farm on the Great Plains, nor to join the forty-niners seeking gold
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Craig in the kitchen: Fish stock

September 2010 By Craig Bergeron This stock is so much better than the store-bought, sodium-soaked stocks we find in the supermarkets. The key to making it is to let it cook at a slow simmer (not a rolling boil). I like to make this in
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Craig in the kitchen: Poached Cod

June 2010 By Craig Bergeron This is a great recipe that is quick and easy – so easy that you can cook this quickly during the week after a long day at work. This is a great recipe that’s a bit different, and not the
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Craig in the kitchen: Sauteed fiddlehead ferns

May 2010 By Craig Bergeron This recipe is super easy and so delicious. I like to make this as a side dish served with pork tenderloin, steak, grilled chicken, or codfish. 1 lb. cleaned fiddleheads 2 cloves chopped garlic 1 tbs. Spoon Olive Oil sea
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Capt. Mike’s New England clam or cod chowder

Midwinter 2010 Capt. Mike Martel For Points East The temperature has been below the freezing mark for days now, and it occurred to me that the time is very right to share with the readers of Points East a couple of chowder recipes that will
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It’s Manisses codfish-cake time!

September 2007 By Mike Martel This recipe, named after Block Island’s Hotel Manisses, is good for a cold, wet day in an away-harbor when the wind is up, and it’s cloudy and raining and you’re swinging on a hook or a mooring and it’s too
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Cruising? Crave pizza? Grill it

October 2004 By Ann-Louise Rowe Wolfeboro Falls, N.H Last year we moved up from sailing Maine’s Penobscot Bay in our Catalina 22 with our family of four to sailing our Hunter 27, Folly. Now that we do not have to pack and unpack our stove
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Guess what we’re having for breakfast?

August 2002 By Lance and Kester Heaton POACHED mackerel with vegetable medley THIS RECIPE REQUIRES A STOUT FISHING POLE or at least a good friend willing to share his catch, say Lance and Kester Heaton, who sail their 32-foot Pearson Vanguard out of Belfast, Maine.
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