Fishing the West Passage & Filleting the Catch

Every June in Rhode Island, there is an event that defines the summer....for some.  It is an assemblage, a gathering, an extravaganza.  In a word, it is a BioBlitz.  An opportunity for those with a passion for the natural world to come together and explore.  Put on by the Rhode Island Natural History Survey and attended by scientists and those interested in our surroundings, this year almost 300 people attended this 24-hour event.  During this event, participants are broken up into teams, e.g. plant team, bird teams, mammal team, and marine team, to name a few.  I participated on the marine team.  Why?  Because I like boats, and I like water, and I have found that I like to haul things out of the ocean.  It probably stems from the Portuguese and Italian heritage.  

The goal of the marine team was to catch as many different marine species as possible.  And this is how we began:

We began by fishing for fluke (aka Summer Flounder).  I think the other thing I love about fishing is the opportunity to emulate prey.  The bait on the pink squid on the right is shiny and attracts fish.  I'm not entirely sure why the pink attracts fish but it does.  As we drift in the ocean, lightly bobbing our bait along the bottom, I feel a pull.  I'm not entirely sure that I have something, then my line bends, and our Captain points and nonchalantly says, "you've got something."  So I reel and reel and reel.  Much to my great pleasure I pull this out of the ocean:

So awesome.  And it didn't even eat the bait!  Over the course of the event our marine team kept three Fluke and five Scup.  We also caught and released three black sea bass and a little skate.

And you can't beat the view:

And after 24 hours of blitzing we are ready to depart but not without our fish.  I thought I would take this opportunity to share how to filet fish.  I, of course, did not partake, but our trusty Captain has many years of filleting under his belt and provided great direction.

Let's start with the Fluke, and remember, everyone has a different way to do it.  But this makes a lot of sense:

Step 1) Make sure the fish is dead.  Sever the spinal cord by putting your knife through the gill and down through the spine.

Step 2) I think the pictures may be more helpful than trying to explain it....

Run the knife down the lateral line

Run the knife along the bones separating the filets from the ribs.  There is a thin bit of connective tissue that separates easily with a sharp knife.

Again, run the knife down the center of the fluke to separate the filet.

Now let's get that skin off

Needless to say, a very sharp filet is essential for this process.  And stay tuned to see how I cook these bad boys up!

The Mighty Sliders

Chew....Chew...Chew....Chew.....CHEW....CHEW CHEW CHEW CHEW Gooooooooooooo Sliders!  A bit too cheezy?  Well so were some of the sliders!  Here is a simple and easy recipe to curb your burger cravings as well as try something a little different from a traditional burger.

I'm of the mindset of go hard and go home.  And if I had these bad boys waiting for me when I got home, I would be one happy duck.  They are super easy to make and just as delicious as their larger counterparts.

Ingredients:

1 lb of 80/20 Ground Beef (Could also substitute ground turkey for a healthier option)

1 package of slider buns (Available at most grocery stores)

1 medium yellow onion sliced thin

2 Tbsp Olive Oil

Salt & Pepper to taste

Cheddar Cheese

Whatever condiments/ sides you like for your burger

Begin by slicing the onion thinly and adding it to a non-stick skillet with two tablespoons of olive oil.  Saute, covered on low heat, for 10-15 minutes stirring every few minutes.  Cook the onions first because they will take the longest.

 

Then, shape ground beef into patties.  Each patty is about 1/4 cup if you need a basis for measurement.  I find that using 80/20 ground beef is the way to go for burgers.  It means 80% beef and 20% fat.  You need fat for burgers!  

Salt and pepper both sides of the sliders.

In our house we have a broiler, a flame that heats the oven from beneath, so this is the closest thing to a grill and meat being flame kissed as we can get.  I use a cookie sheet lined with aluminum foil for ease of cleanup.  For burgers to be cooked "medium", it takes about 3 minutes per side.  If you want cheese on your burger, about 1 minute before the last side is cooked, add the cheese and put back under the broiler.

After a minute they will be done and oogey gooey delicious.  Place on a plate and let rest for a few minutes before you devour them.

Toast slider buns under the broiler or in a toaster oven for a few minutes to warm them through.

Now it's time to stack our burgers.  Something that I have found works very well is placing all the fixings at the bottom and putting the burger on top, it tips less.  For my burgers, I choose one with sauteed onions, dill pickles, burger, mustard and ketchup.  The other is sauteed onions, bacon (left over from breakfast), burger, and barbecue sauce.  Here are the stacked awesomes:

Now here is the final step..... devour the crap out of these.  Pretend like no one is looking and have no shame.

There you go.  Go take a coma if you need to, then go back and have some more.

West Side Story: Hudson Street Delicatessen

As much as one can appreciate all the pop up delis across the state, it's a breath of fresh air to know that some neighborhood establishments are here to stay.  I'm talking about the Hudson Street Delicatessen.  This retail space has served the West Side of Providence in one way shape or form since 1922; it was the Hudson Street Market before it was the Hudson Street Deli.  Currently, the Hudson Street Deli offers an array of delectable treats suitable for any taste.  Here was my first taste, it's called The Staten:

Don't even start with me.  This is the perfect meal I want to have on a Saturday morning, or really any morning for that matter.  What makes me so stupid happy is the fact that they use real eggs and bacon to complete this satiable dream.  They even offer pork roll for our New Jersey transplants.  What's even better?  They have so much more to choose from.  How about their classic Grinder?

With fresh, pillowy bread from Palmieri's bakery and meats from Boar's Head, this sandwich is heaven.  The bit of Italian salsa at the bottom is a welcomed addition.  I should also mention that this is the half portion, the full portion is an entire loaf of Italian bread.

Let me take a moment to explain this establishment beyond its food.  While I was waiting for my grinder I saw a local woman come into the deli with a pint glass.  She had brought it from home, filled it with iced coffee and then left.  The woman was within walking distance from the deli and has such a rapport with the deli that she brings her own dishware.  This is the epitome of a neighborhood deli.  I'm pretty sure the majority of folks streaming in and out were on a first name basis with one another.

Here's more food:

This is The Dexter.  As you may be noticing, many of these sandwich names are unique.  The Dexter, for example, is named after Dexter Street and Dexter Park; another homage to the West End.  Comprised of sliced turkey, cheddar cheese, crisp romaine lettuce, juicy tomatoes, perfectly ripe avocado, lemon-basil mayo all "sandwiched" between a fresh Calise Bakery roll.

Next:

This little piece of art is the R.I.'s Best Reuben.  Out of all the sandwiches I ate here, this is the one that stuck out in my mind the most.  It has the great foundation that any reuben is built on - marbled rye, corned beef, russian dressing, and swiss cheese.  It's the little touches that make this reuben stellar.  The sauerkraut is made with purple cabbage as opposed to green which provides for this pop of color one would reserve for Mardi Gras!  Then to top it off the whole thing is toasted in a panini maker to add a subtle crunch.  I highly, highly recommend all reuben lovers to try this twist on a classic.

As is you needed more to eat after all the sandwich choices, there are still more choices.  In an utter display of the Act Locally mentality, Hudson Street Deli showcases local talent in many forms.  The display case in the photo below is filled with treats from a one-woman operation called Top Shelf Bakery.  Not just any treats, many items are gluten-free, vegan as well as traditional.

Another local product they carry are the jams and jellies from Garden of Eatin.

Hudson Street Deli also carries Rhody Fresh milk, yogurt parfaits in the morning from Narragansett Creamery, Yacht Club Soda, and Empire Soda; their coffee is from Equal Exchange, which works with small-scale coffee growers and their co-operatives for over 25 years; and a local freelancing graphic designer, Casey Spencer, designed the menu boards.

Owner Rebecca Rossi-Baruzzi, who lives above the deli with her husband and almost 1year old, hated seeing the old Hudson Street Market gone.  She knew that this retail space was important to the neighborhood so she reopened in 2009 and has been going strong ever since.  It also has a very loyal following, including this gal, who will be returning for more!