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RECIPES BY CONSTANCE ANTHONY McCLUNG |
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RECIPES I hate any seafood with scales, bones and bloody guts. It's a strange sentiment because as a child (too long ago to be distinctive, please) I grew up on an island near Martha's Vineyard called Chappaquiddick. And it was my great, great, great Grandfather's whaling port. I had no choice but to eat plenty of fish. But fish was a lot different that long ago. Bluefish were as long as a man's arm and the swordfish Grandfather brought to our dock from his 50' boat, were caught by Manuel (a Portuguese employee who |
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made ships in the bottles), who speared them with a harpoon attached to a barrel. They were twice as big as I was. Those steaks were good and big, but I haven't seen one in many (really) years. One would think with my history, I'd get over my loathing for scales, bones and bloody guts. I didn't until I had no choice. As if to repeat my childhood, a big boat entered my life with a scruffy husband attached as a Charter Captain (capitals required). I had no choice whatsoever to cure my distaste. AND I HAVE (skip scales, guts and bone)! Herewith exquisite, palliative recipes I created out of necessity. Do dare, you won't be sorry. Take it from me. |
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FISH PATAE' Even Aunt Bess, who worked for Julia Child in Cohasset, Mass. loves this one. Necessities: Little Chief Smoker, or other. I got mine from LL Bean, and it's fairly inexpensive. Hickory chips Sweet Butter Lemon Juice Fresh Thyme Food Processor 8 to 12 filleted, beheaded and gutted Spanish Mackerel (or Speckled trout). The skin slips off after smoking has taken place. Small Ramekins
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