We Dream of Fishing

December 15, 2013
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En Garde!  FreshDirect's co-founder stalks swordfish to it's source. Bursts of orange and amber light over the water signaled sunset. A few feet from us, a deckhand named Wade kneeled in front of the 175-pound swordfish the crew had just winched onto the deck. Wade reached into the man-size fish’s mouth up to his elbow, shifted a bit and tugged hard.  Continue reading...

Working on the Water: A visit with the commercial fisherman of New Jersey. New Jersey comes in seventh (after Alaska, Massachusetts, Maine, Louisiana, Washington and Texas) in a ranking of states by the value of their commercial catch. In 2011, New Jersey commercial fishermen unloaded fish and shellfish worth more than $220 million at docks in Point Pleasant, Barnegat Light, Cape May and elsewhere. Thanks to the growth of the local-food movement, many of us now know the face of a Garden State farmer. Few of us, however, have ever met one of the state's hard-working commercial fishermen. Continue Reading...

Five Guys and a Wharf. We’re hoping to get to the Fish Auction before it’s over. Speeding along the coast at dawn to Gloucester feels early to us, but it is late for the fish. Overnight and throughout the day, the day boat and trip boat fishermen who set out from Gloucester Harbor each day arrive at Fisherman’s Wharf. Forty plus boats—with names like Terminator, Padre Pio, Cat Eyes and Special K— deposit their catch at Fishermen’s Wharf. Continue reading...

Acheiving Slurpability: Hog Island Oyster Co.  John Finger, president and co-founder of Hog Island Oyster Co., has a classic California surfer look—his hair is blond and his face is tan; he has crow’s feet spread- ing from the corners of his eyes, telltale signs of many years spent squinting into the distance to spot the perfect wave. He is not a native son, however, but grew up on the North Fork of Long Island. A place similar to his adopted home of Northern California, a place where you can still fish for your supper and grow your own food. Continue reading...

Mollusk Culture: Why are there seven days in a week? The shell upon which Botticelli’s Venus perches, alas, is not the oyster, that pearl of the table. No, it’s the scallop, the most symmetrical and fascinating of the family of bivalve. She is the prom queen, the movie star, the vamp, the hot chick of shellfish. She’s the Miss America of the sea floor, with her batting blue eyes—thousands of them— and the swoosh of her shells, like the Rirt of a woman’s fan, allow her to scoot out of your grasp. That her harvest would explain one of the mysteries of the universe, would pick at the lock of time itself, is proof of Keats’s axiom that beauty is truth. Continue reading...

 

 

Article from at http://www.ediblecommunities.com/food-drink/we-dream-fishing
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