Our Angler's Choice this week is porgy fillets! Porgy (scup) is another underappreciated fish that is finally getting its due. During Colonial times, these fish were so abundant that they were used as fertilizer. Once the trawling method gained popularity, porgy were swept up in massive numbers as bycatch for more sought-after species. Today they are once again abundant.
The taste of porgy is somewhat like that of red snapper, mild and tender. They are smaller than snapper, though. Each porgy fillet weighs around 4 to 6 ounces. They are great pan fried, roasted, or baked. Chef Todd Mitgang of Crave Fish Bar (New York) uses porgy in poke! Seafood Watch rates it a "Good Alternative." Moderate mercury level. Kosher.
1 lb for $17.00
Are you squeamish about squid? Don't let this strange creature with its tube-like body and tentacles on its head unnerve you. Just watch this New York Times video and see how easy it is to prepare. The squid we are are featuring this week will come to you already cleaned and ready to cook. You'll get a mixture of squid tubes and tentacles. Just rinse and cook.
Fried calamari is the best known use for squid. If you are reluctant to fry, there are many healthier ways to cook squid—it can be grilled, sautéed, roasted, or, you can stuff it with any number of things. Try it paired with Cuttlefish Ink Spaccatelli. (See our store.) Seafood Watch rates it a "Good Alternative." Low mercury level.
1 lb for $13.50