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Walking Fish Cooperative & Community Supported Fishery
Local Seafood, Healthy Communities

WALKING FISH CSF

WEEK 2 NOTES

The fishing conditions on the coast have been excellent this past week. Lin Chestnut gigged the flounder in this week's share. Flounder are nicknamed 'Chameleons of the Sea' since they are able to change their color and blend into the bottom where they lie flat on the sandy bottom. Gigging is an extremely clean way to fish as there is no by catch. 

Let us know how we are doing! Please send us an email if you have any questions, thoughts, or ideas. 

Flounder

Delivery Details - Thursday, September 29th
Flounder - gigged by Lin Chestnut in Core Sound



Pick up Information:

EVERY and GREEN GROUPS


Sarah P. Duke Gardens Parking Lot

4:00 - 6:00 p.m.

If you are new to the Walking Fish CSF, please be sure to check out the video on our website of Lin gigging flounder in Core Sound.






 
Flounder en Papillote
 
 by Chef’s 105 Restaurant
 105 South 7th Street
Morehead City, NC
 
En Papillote simply means steamed in a pouch, flounder (at least in the east) typically ends up in a fryer or frying pan, which is fine however its mild delicate texture makes it perfect for steaming or roasting as well. Here is one preparation we prefer:

 -  1 flounder fillet, pin boned and portioned into 6oz
-  .25 oz mushrooms, cremini or oyster are appropriate
-  2 cloves of fresh garlic roughly chopped
-  ½ vine ripe or heirloom tomato cut into small wedges
-  3-4 pitted black olives cut in half
-  2 slices of lemon cut into rounds
-  Chopped parsley
-  Tablespoon extra virgin olive oil
-  Sea salt and pepper to taste
 
Enough parchment paper (available at local grocery store) or aluminum foil to wrap fish loosely. In a large bowl combine all ingredients except fish coating them in the olive oil, salt and pepper.  Layer half of the ingredients on parchment paper or foil, place fish on top, top with remainder of aromatics and wrap with paper folding at the ends to create a half moon shape. Place in 400 degree oven for approximately 8-10 minutes, open pouch by cutting and beware of steam that will release, check fish for doneness and serve over rice or preferred starch!
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