Who's At The Farmers' Market This Week?

According to this website, the average American consumed almost 16 pounds of seafood in 2010, half of which are shrimp, canned tuna, and salmon. The ports of New Bedford and Gloucester are among the leaders when it comes to commercial fishery values in the entire nation.

And these are the ports where Michelle Kraft, 'The Fish Lady', sources her fish, in addition to local fishermen in Boston. 

The Globe Fish Co. is a family run business with an 80-year history. Michelle is a third-generation 'Fish Lady' and knows her seafood. Her fish is never frozen; her guys go out in the early morning to choose the best fish, caught just hours before, from fishermen they have been doing business with for years. Then they bring it to the Globe Fish Co. in Boston, where it is stored on ice until it is time to bring it to the Farmers' Markets.

The only fish that is not local is Wild Salmon, which is flown in directly from Alaska 3 times a week (one of the days being Wednesday, which is great for the Thursday's Melrose Farmers' Market!).

Wild Salmon has numerous advantage over Farmed Salmon. Yes, it is a bit more expensive, but if you look at the nutritional value, it is well worth it. Like regular versus organic produce. Aquacultures or 'open pen nets' are used to raise up to 1 million salmons at a time. Similar to cage-reared chicken and cows, the animals have no space to move, are fed an artificial pellet diet that includes a dye that makes their flesh more pink, have to be treated with pesticides (for sea lice, e.g.) and antibiotics, and are exposed to chemicals like copper sulfate (to treat the algae on the net). You can read more about it here.

Wild Salmon also has more protein, less fat, and more omega-3, making it a healthier choice.

So why not try some fresh seafood this week? You can preorder either by phone (781) 929 5358 or email mkraft1974@aol.com by noon the day before the market to make sure your choice is available. The Fish Lady sells out quickly, especially the customers' favorites: Blue Fish and Haddock!

Varieties offered include Haddock, Cod, Blue Fish, Whole Trout, Shrimp, Sea Scallops, Flounder, Halibut, Tuna, Swordfish Steaks and Kebobs, and Wild Salmon.

RECIPE OF THE WEEK:

(I cannot vouch for this one since I am a vegetarian, but it looked interesting on the website)

Broiled Blue Fish with Tomato and Herbs

Ingredients:

• 2 lb bluefish or Spanish mackerel fillets with skin, cut into portions if desired
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1/3 cup mayonnaise
• 1 teaspoon fresh lemon juice
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh chives
• 3 medium tomatoes (3/4 lb total), cut into 3/4-inch-thick slices

Preparation:

Preheat broiler. Line rack of a broiler pan with foil.

Put fish skin sides down on foil and sprinkle with pepper and 1/4 teaspoon salt.

Whisk together mayonnaise, lemon juice, dill, and chives in a small bowl. Spread evenly over fish, then cover with tomato slices, overlapping slightly, and sprinkle with remaining 1/4 teaspoon salt.

Broil fish 3 to 4 inches from heat until just cooked through, 12 to 15 minutes.