We have a halibut fishery here in B.C. The quality is excellent. We often grill it outdoors...simple and delicious. You are teasing us with the talk of having access to such amazing butter!
Just now I’m thinking of that enormous bluefin tuna we saw in Spain, Naomi, just about this time of the year when the twilight lingers in those parts till 10 p.m. It was almost that hour and the giant fish was being offloaded into a container, presumably for shipment straight to Tsukiji market in Tokio. Something almost sacred about the scene, at least in my memory.
I was speaking with a very old friend yesterday who raised his daughter up there almost right where I was born - in Maine terms. To get to his actual island takes many hours although it's very close. 3 hour car drive only once you get on the larger part of Maine. Southwest Harbor is really the closest town. But he was talking about a local way they prepare stronger fish like herrings. He tried this with halibut sliced extremely thinly. Like in Scotland and my Grandpa's kitchen he just dipped the fish in oats and fried it in butter. That was it. With seaweed chips I taught him to make with the astounding variety of seaweeds in that area that only a few locals really know how to use. But they sell them for good money to Asia, primarily, which is why he's convinced Besos and friends really want to take over huge areas of land and water in Maine. For more than just the seaweed, obviously. This post made me oddly nostalgic. Beautifully written. The Butter! The Butter!
I remember back in the last century (on Cape Cod) that there was a week or so in the spring when the cows went out to pasture. The milk had a funny taste, like it had been filtered through a screen door. I hope that’s not true for you.
Yummmmmy, all of it! I think even you were hypnotised, dear Nancy: "And while you’re ate it, check out their supply of ethically raised veal, beef, and pork (raised, like those fabled Parma pigs in Italy, on the whey from making cheese)." x
I had some delicious, super fresh halibut last night at a restaurant in Portland, Nancy. Halibut cheeks, to be specific, served in a sort of broth, with thinly sliced sugar snap peas. I have put a pin in East Forty Farm on my iphone map, in case I'm able to make a detour there while I am up your way later this week. A presto...
What a nice write up of Allison and East Forty - she deserves all her success. I remember when she was making her wonderful cheeses at State of Maine in Rockport years ago. I hope to get some of her butter next trip over. Am lucky enough now to occasionally get some Animal Farm Butter from my friend Hilary Haigh, most of it going to high end restaurants for a hefty (but deserved) price and always her terrific leftover real buttermilk at my local coop. Spring is also arriving here in Vermont but definitely in fits and starts (41 & a cold rain this AM), lilacs are done but peonies giving it some thought. Sara's halibut crudo is terrific, I think she has done the same with fresh scallops...some good memories.
It all sounds perfectly delicious. I haven't been able to find good local butter here in Northern Colorado, but perhaps I'm not looking hard enough. I remember well the butter in France - a completely different animal than here in the states. I know from your wonderful book that you value fresh, simple ingredients to make amazing food that tastes devine. That halibut recipe is perfect - I used to make something quite like it. I may try again this summer if I have the energy. Cheers, Paula!
We have a halibut fishery here in B.C. The quality is excellent. We often grill it outdoors...simple and delicious. You are teasing us with the talk of having access to such amazing butter!
Amazing, that huge halibut. Takes my breath away
Just now I’m thinking of that enormous bluefin tuna we saw in Spain, Naomi, just about this time of the year when the twilight lingers in those parts till 10 p.m. It was almost that hour and the giant fish was being offloaded into a container, presumably for shipment straight to Tsukiji market in Tokio. Something almost sacred about the scene, at least in my memory.
Yes, sacred, awe-inspiring. San Carlos de la Rapita
Thank you for keeping track—I’d forgotten the name of that port town. Catalunya (sp?)
I was speaking with a very old friend yesterday who raised his daughter up there almost right where I was born - in Maine terms. To get to his actual island takes many hours although it's very close. 3 hour car drive only once you get on the larger part of Maine. Southwest Harbor is really the closest town. But he was talking about a local way they prepare stronger fish like herrings. He tried this with halibut sliced extremely thinly. Like in Scotland and my Grandpa's kitchen he just dipped the fish in oats and fried it in butter. That was it. With seaweed chips I taught him to make with the astounding variety of seaweeds in that area that only a few locals really know how to use. But they sell them for good money to Asia, primarily, which is why he's convinced Besos and friends really want to take over huge areas of land and water in Maine. For more than just the seaweed, obviously. This post made me oddly nostalgic. Beautifully written. The Butter! The Butter!
Oof what a terrifying vision. (The Bezos part, not the oats.)
God. Do I ever miss the Atlantic Ocean. thank you, Nancy.
I remember back in the last century (on Cape Cod) that there was a week or so in the spring when the cows went out to pasture. The milk had a funny taste, like it had been filtered through a screen door. I hope that’s not true for you.
It was awful wasn’t it? Change in diet.
Yummmmmy, all of it! I think even you were hypnotised, dear Nancy: "And while you’re ate it, check out their supply of ethically raised veal, beef, and pork (raised, like those fabled Parma pigs in Italy, on the whey from making cheese)." x
I did not know halibut grew that large!
I had some delicious, super fresh halibut last night at a restaurant in Portland, Nancy. Halibut cheeks, to be specific, served in a sort of broth, with thinly sliced sugar snap peas. I have put a pin in East Forty Farm on my iphone map, in case I'm able to make a detour there while I am up your way later this week. A presto...
What a nice write up of Allison and East Forty - she deserves all her success. I remember when she was making her wonderful cheeses at State of Maine in Rockport years ago. I hope to get some of her butter next trip over. Am lucky enough now to occasionally get some Animal Farm Butter from my friend Hilary Haigh, most of it going to high end restaurants for a hefty (but deserved) price and always her terrific leftover real buttermilk at my local coop. Spring is also arriving here in Vermont but definitely in fits and starts (41 & a cold rain this AM), lilacs are done but peonies giving it some thought. Sara's halibut crudo is terrific, I think she has done the same with fresh scallops...some good memories.
It all sounds perfectly delicious. I haven't been able to find good local butter here in Northern Colorado, but perhaps I'm not looking hard enough. I remember well the butter in France - a completely different animal than here in the states. I know from your wonderful book that you value fresh, simple ingredients to make amazing food that tastes devine. That halibut recipe is perfect - I used to make something quite like it. I may try again this summer if I have the energy. Cheers, Paula!
I will be calling Jess’ market tomorrow to see if they have alewives! I’ve been professing pounds and pounds of rhubarb, my favorite part of spring