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Seafood in the Spotlight: Haddock and pollock and hake…oh my!

Harpswell Heritage Land Trust
March 25, 2016

By Monique Coombs, Seafood Program Director for the Maine Coast Fishermen’s Association

With so many kinds of wonderful and seasonal seafood available in Maine, sometimes it’s tough to know the best time to purchase specific products or know what’s available and when. My name is Monique Coombs and I am the Seafood Program Director for the Maine Coast Fishermen’s Association and I will be contributing a “Seafood in the Spotlight” column for the HHLT newsletter to help point out lesser known species, highlights from the seafood industry in Maine and recipes. Feel free to send me questions and suggestions for future topics to highlight at: monique@mainecoastfishermen.org.

In this article we will take a look at haddock, pollock and hake. These three fish are all currently available in Maine, and they are all able to be cooked in very similar ways. You can stop by Gurnet Trading just over the town line in Brunswick or Cantrell’s Seafood in Topsham to purchase these fish.

These three fish can easily be frozen so you don’t have to worry if you buy a little too much. As a matter of fact, I often get a few extra fillets so that I can freeze them to enjoy another night. When you get home with your fish, place it in a baking dish with packs of ice and put it in the fridge until it’s ready to be cooked. Fish is usually kept around 32 degrees throughout the supply chain. When fish hits your fridge, it is the warmest it will be since it left the ocean. This causes it to spoil faster than need be. If you store fish with ice packs in the fridge you can double its shelf-life.

Let’s talk about how to cook up these yummy fish. These fish are not as thick as something like cod so it’s important to be delicate with them. This also means they will cook quickly and make the perfect healthy twenty minute meal! Put the fillet in a baking dish with a little butter, salt and pepper, and broil at 450 degrees for around eight minutes. I usually keep an eye on it because it can cook very quickly and you don’t want it to dry out. Serve with some lemon. Maybe some capers if you’re feeling fancy. For more recipes you can check you the MCFA website at www.mainecoastfishermen.org.

Maine fishermen are stewards of the ocean and part of some of the most sustainable fisheries in the world. If a species is landed in Maine by a Maine fisherman, you can rest assured that it is a product of a sustainable fishery and more than okay to purchase and consume. So, get out there and grab some haddock or pollock or hake, or all three…oh my!