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Here in America, we think of meat seasonally -- lamb in the spring, stews and game meats in the fall.
But what about fish and seafood? In Sweden, where I grew up, varieties of fish were very seasonal. We'd have mackerel in the summer, crayfish at the end of summer, and lobster in the fall. Here in America, people's level of comfort with fish tends to be related to how close they live to the ocean or lakes, rivers, and streams. New Orleans and New England, for example, have mastered regional preparations of local fish. But America is such a big and diverse country that people who don't live near water often seem uncomfortable with what exactly to do with fish, especially in the fall. I think it would be amazing if all Americans started thinking of fish seasonally, so today, I wanted to offer a few recommendations of how you can incorporate the fish that is best at this time of year into your favorite recipes:
But what about fish and seafood? In Sweden, where I grew up, varieties of fish were very seasonal. We'd have mackerel in the summer, crayfish at the end of summer, and lobster in the fall. Here in America, people's level of comfort with fish tends to be related to how close they live to the ocean or lakes, rivers, and streams. New Orleans and New England, for example, have mastered regional preparations of local fish. But America is such a big and diverse country that people who don't live near water often seem uncomfortable with what exactly to do with fish, especially in the fall. I think it would be amazing if all Americans started thinking of fish seasonally, so today, I wanted to offer a few recommendations of how you can incorporate the fish that is best at this time of year into your favorite recipes:
- Sea Bass Nicoise: Substitute grilled sea bass for tuna in a traditional tuna nicoise salad
- Seared Salmon: Try searing snapper instead of salmon
- Fish Burger: Instead of using cod or salmon, try deep frying whiting and serving it in a bun with lettuce, tomato and mayonnaise.
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