Here, fishy, fishy, fishy!

As good New Englanders, we are trying to remember to eat more fish. Now, this can be a problematic proposition here, given the overfishing that has occurred off our shores (a political and environmental discussion for another time...). However, our grocery stores are carrying many fish that used to be seen as inferior to New England's favorite Atlantic cod, such as hake, haddock, and pollock.


During our most recent visits to the local Hannaford's in Old Town, Maine, Andrew noticed that our fish counter labels those fish that are both New England-caught and sustainable. He made us some *spectacular* fish tacos one week, and last weekend we made pollock cakes.

These actually left us speechless.

We chose pollock because it was brought in that morning. Pollock is sweet, robust, and slightly oily, just like Atlantic cod. Andrew oven-roasted the pollock in lemon juice, pepper, and a touch of olive oil, until it was just cooked. When it was cool, we flaked the filet, mixed it with an egg (a Maine egg!), fine bread crumbs, Old Bay seasoning, sauteed Waltham Fields onion and celery, and formed this in to patties that we satueed in olive oil. With Andrew's homemade cole slaw, this was a killer meal and will no doubt stay on the menu for a long time to come - as long as the fishing is sustainable, that is.