Apr 1993 - On-Line Newspaper Archives of Ocean City

G8 THE SENTINEL-LEDGER Ocean City, N.J. Thwaday, April 15,1M3 '
New Jersey celebrates thebounty of
the deep at Fresh
ByJOUEMcWlLUAMS
C; . ' SenlineJ-Ledger S(a« .
. The New Jersey , Fresh
Seafood Festiya.1, held
•annually in June at .C-ard-
" ner's Basin in Atlantic Gry;
showcases the bounty of the
. sjea from New England to
• the Gulf of Mexico, but'
• focuses primarily, on that
seafood found right off our
own shores.
' A potpourri occasion,-the
festival is sponsored in part ,
might throw back into the
deep: the sporting summer
blues and -some of the
"Oddities," dogfish, skate
and'sea robins. ",''••' •
. Fish Tales, the ag department's
quarterly publica-.
rJon, describes >,the mighty'
blue as "one. of the .most'
by the state Department of popular sportfishes that
Agriculture and all funds swim in our waters.
raised go to support kidney Renowned for its fighting
dialysis.
. ability, it is considered:a
. The two-day festival of "superb game fish by
eatings wine-tasting, and sportsmen who land over
last year, a tour of U.S. 90 percent pen of the catch."
Coast Guard cutters, midway
rides and games. It all ing, smaller bluefish-, which
Gastronomically speak-
took place at Gardner's
Basin Maritime Park.
' The fare ranges from
; shrimp, mussels and clams
to finfish of all types. The
festival also;, serves as afeed on crustations, have a
forum for the promotion of sweeter, more delicate flavor.
Larger blues are some fish many anglers
oilier,
SIXERS
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with -a/more full-bodied tte
vor. However/one benefit
. of eating oilier fish, such as
the blues, is their high level
of polyuhsaturated fats
called omega-Ill fatty adds,
which researchers believe
cooking connection
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seasoning mix, ingredients
in a small bowl., .
Dip. fillets in the melted
butter so that both sides are ;
well-coated. • Sprinkle seasoning
mix generously;and
evenly .on both sides^pat-
help to reduce the risk, of ting it with your hd hand.'
coronary heart disease. Place in the hot skillet.
- Add a tablespoon of butter
over the top of the fillets,
Cook for 3-4 minutes on
each side until charred.
Serve With a squeeze of
Use either size for our
first dish, Blackened Bluefish.
This recipe generates a
lot of smoke, so is best done
outdoors.
BLACKENED BLUEFISH
3 bluefish fillets
pound (2 sticks} unsalted
butter, melted
Seasoning mix: - .
1 Tbsp. sweet paprika
1 tsp: onion powder
1 tsp. ground pepper (preP
erably cayenne) . r .
3 /4.tsp. black pepper
V4 tsp. dried oregano leaves
2V4 tsp. salt
1 tsp; garlic powder
% tsp. white pepper
Vi tsp. dried thyme leaves
Prepare a heavy skillet on
an outdoor grill.at least 10
minutes or until a white ash
forms on the skillet bottom.
Thoroughly combine the
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fresh lemon juice.
Makes six servings.
If your catch of the day is
a dogfish, really a small
shark, or a skate or a sea
robin, don't despair. Handled
correctly, they can
make for some fine eating.
-. In fact, many French
chefs prize them for their
excellent flavor and texture.
Also, the United States,
exports quite a bit of the
spiny dogfish to Europe,
where the English use it
under the name "rock
salmon" in their traditional
fish and chips.
In fact, says Linda
O'Dierno of the state
Department of Agriculture,
the U.S. Food and Drug
Administration recently
approved a name change
for dogfish to "cape shark,"
the name under which it is
exported. The name "cape
shark" is more user-friendly,
she explains.
Apparently, O'Dierno
tells us, the federal government
won't let cape shark.
be marketed as rock salmon
in this country because of
the potential for confusion
with ithe true salmon. Cape
shark is found up and
down the Atlantic coast
The key to keeping its good
sland
usiiiess
Inc
ForFurtherlnfp.
Rebuilding a beach
photo by Bfll Billow
Pedestrians and bike riders on the Ocean City boardwalk pause to watch the beaches grow during last summer's
multimillion-dollar sand replenishment project, which added 4.8 million cubic yards of sand from the north inlet to
36th Street. The Beachbuilderdredge is expected back this springi to add sand to the beaches eroded during sev-'
eral storms this past winter. .
flavor is to drain the blood
right away. like all sharks,
dogfish have a high concentration
of urea in the blood,
which deteriorates quickly
into ammonia and can ruin
'the flavor.
The ag department says
more recreational fishermen
should avail themselves of
this delicacy and recommends
this cleaning procedure:
First stun the fish,
then bleed it by cutting off.
the tail. Tie it overboard
allowing the blood to drain.
Gut it, washing out as
much blood as possible.
Then pack it in ice.
Back at the dock, it
should be. skinned and filleted.
.
You might enjoy trying
your dogfish prepared
according to our second
redpe.
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DOGFISH
(CAPE SHARK) KABOBS
2 pounds dogfish (cape
shark)
paprika
V< cup vegetable oil
2 green peppers, cut into
squares
Vfc cup dry white wine .
3 Tbsp. lemon juice
2 thin yeljow summer
squash, sliced into IV*-
ihch rounds
V4 tsp. dried dill or 1 tsp.
chopped fresh dill
V5i tsp. chervil
Cut fish into 1-inch cubes
and rinse well with wajter.
Prepare marinade by
mixing the vegetable oil,
white wine, lemon juice, dill
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