I try and bleed all the fish that I take home with me. I think the bleeding makes the meat cleaner--both when you go to fillet the fish and when you cook it. It's a quick ritual that I do on the deck of my boat, a few seconds with a knife. The trick to bleeding is …
Point Judith
Point Judith Butterfish
A butterfish on deck in a tote with ice, slushed down in sea water--it's almost heaven. White flesh full of fat, the good sea fat not the potato chip kind. They've got beautiful silver bodies, flattened like a frisbee, tiny scales. And the fish are nearly …
Squid and Fog
Photos by Zach Harvey. Story by JP Lee Point Judith, R.I. --- Sometimes on windless nights in May, when everything in the harbor is still, when there’s no boat traffic, no ferries backing in or out, no welders or grinders, no fishermen pulling heavy sweeps and …
East of Block Island on the Tiger Joe.
Back in February, I made a trip on the Tiger Joe. We were looking for small herring for a niche market. Volume wasn't our mission. The small herring are delicious lightly fried. Roll them in flour, a little salt and pepper. Then cook. Once done, the whole spinal …
Scalloping out of Point Judith, Rhode Island.
It's simple, on paper: tow the dredge and catch the scallops; remove scallops from shell; place scallops on ice in the hold; bring to dock; sell. Scalloping is brutal on the hands, wrists, and forearms. It is tendonitis on steroids. Most people can't hack it. And …
