The Dented Bucket

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Monkfish to Seoul.

Monkfish to Seoul.

Posted by on Mar 12, 2012 in Commercial Fishing, Seafood | 8 comments

New England monkfish–it’s an export market. A small amount does stay domestic, you’d think it’d be more, monkfish are delicious: broiled, baked, or grilled. But the American palate for seafood is hard to describe. I call it safe, predictable, boneless, filleted. Your average American would have no idea what to do with a whole...

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The importance of the forgettable.

Posted by on Dec 2, 2011 in Seafood, Stories | 7 comments

The completely ordinary. The commonplace. The pond and stream that are in every town, spread across everyplace. There are good reasons to think about the pond that one day may become a parking lot. I fully love the shithole of a sluggish stream, where the water strider zipping across the surface is the insect of our childhoods, and we never bothered...

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Nice Eyes

Posted by on Sep 30, 2011 in Nature, Seafood | 2 comments

The fish is a whiting. ¬†They’re a small fish in the cod family. I don’t think they look much like a codfish. Cod don’t have teeth like these. Whiting, also called silver hake and frost fish, travel in large schools and tend to hug close to the bottom. Many a fisherman has gone numb in the head while catching whiting. So many fish. So...

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Sea Talk

Posted by on Jan 26, 2011 in Commercial Fishing, Seafood, Stories | 20 comments

A voyage down and back sometimes occupied nine months. In time this commerce increased until it gave employment to hordes of rough and hardy men; rude, uneducated, brave, suffering terrific hardships with sailor-like stoicism; heavy drinkers,….heavy fighters, reckless fellows, every one, elephantinely jolly, foul-witted, profane, prodigal of their...

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