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week's catch


Wild Corvina

Gillnet or hand-line caught. Ecuador.

Corvina is a generic name for a large number of fish in the Sciaenidae family, which includes both croakers and drum fish. (Those common names reflect the sounds each fish makes: Croakers croak while drum make a beating or drumming sound.) It is a lesser known fish, not widely available. It is firm in texture, mild and sweet in flavor, tasting something like bass. It can be prepared in a number of ways: baked, broiled, grilled, and sautéed, and it can be used for ceviche. Low to moderate mercury. Kosher.
1 lb. for $18.99

-- Asian-Style Pan-Fried Corvina with Leeks and Shiitake Mushrooms (adapted from Merry Edwards Winery)
-- Grilled Corvina with Lemon/Herb Compound Butter

Bay Scallops

Wild caught Gulf of St. Lawrence, Canada.

As you probably know, bay scallops are much smaller than sea scallops. They are sweet and mild with a firm, moist texture. They are delicious in pasta, as ceviche, baked with herbs, or lightly pan-seared. These tiny scallops are dry-packed, meaning that there are no chemicals added. (Wet-pack scallops on the other hand are soaked in a water-retentive sodium triphosphate solution, and 30% of what you pay for is water.) Dry-pack scallops are the only type that can be properly seared, and they caramelize nicely. Seafood Watch rates them a "Best Choice." Low in mercury.
1 lb. for $20.50

-- Bea Conner's Lightly Baked Bay Scallops (Saveur Magazine)
-- HOF Incredibly Easy Bay Scallop Pasta

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