Smoked, Frozen Or Canned: Chef Kathy Gunst Dives Into Fish Recipes For Winter
There’s lots of good fish and seafood available all winter long, often in places you’d least expect to look.
Most cooks think about eating fish and seafood during the spring, summer and early fall months. But there’s lots of good fish and seafood available all winter long, often in places you’d least expect to look.
I called “seafood evangelist” Barton Seaver, the author of many excellent books including “The Joy of Seafood” and “American Seafood,” a massive, comprehensive catalog of American seafood.
Seaver talked about many regional types of fish that are worth seeking out in winter, including:
- West Coast Dungeness crab and rockfish
- East Coast harbor pollock, skate, monkfish, scallops and smelts
- Southern mullet and mackerel from the Gulf of Mexico and porgy from south of the Carolinas
Seaver then discussed frozen seafood. Yes, I said frozen seafood. And we’re not talking about fish sticks here!
The technological advances in freezing fish and seafood
