Recipes
I found out about smoked fish dip too late in life. Why did I spend years eating tuna salad when smoked fish dip existed?! After testing and altering several smoked fish dip recipes, this is my favorite….for now.
This stew is vibrant, light but very satisfying, and has o-fish-ially made me fall in love with monkfish in soups!
This soft seafood stuffing is addicting! It is perfect for making stuffed flounder fillets, patted over a seafood casserole before it gets baked, or simply crumbled over fish fillets before they’re set under a broiler. Yum!
This recipe incorporates fresh herbs and corn to keep it light and flavorful while letting the seafood be the star. I also don’t feel like I need a nap after eating a bowl of this chowder - thank goodness!
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Showcasing how we - and others - are supporting New England’s fisheries
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ABOUT US
Welcome,
Our Wicked Fish strives to help New England consumers, especially those in Massachusetts, become more knowledgeable about their local seafood options. In doing so, we want to generate a more sustainable and localized seafood industry in New England.
Did you know that over 90% of all seafood consumed in the U.S. is imported?
Even though New England is seen as a seafood destination the majority of seafood offered in restaurants and grocery stores is imported. Over-supporting imported seafood while making local catch difficult to find has impacted our fishermen, fishery, economy, carbon footprint, and the consumer!
Let's change this, New England!
Let Our Wicked Fish introduce you to delicious local fish like dogfish, bluefish and skate. Additionally, we also want you to meet the fishermen and organizations who are working hard to bring local fish back to our menus and grocery stores.
After all, some of the best seafood comes from New England, and it is made possible by the people in your community who are passionate about our wicked fish.
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Our Wicked Fish will:
LEARN MORE
TJ Peckham, a native of Massachusetts’ North Shore, is here to show you the benefits of purchasing seafood from a CSF such as Cape Ann Fresh Catch. Because of Cape Ann Fresh Catch, consumers throughout New England receive seafood that is affordable, sustainable, and of exceptional quality every week, all year round. Their business model allows fishermen to focus on quality, not quantity, and the story of Cape Ann Fresh Catch is one everyone in Massachusetts should know.
Ryan and Julia Smith are the owners of Signature Oyster Farm, located in Katama Bay on Martha’s Vineyard, and they are among those whose livelihoods were crushed by the pandemic as a result of widespread supply chain disruption. But despite the challenges they have faced during the last year, their generosity and investment in the local community has been unwavering.
Jordan notes that running the market’s social media has come with a significant learning curve. “There's a lot that goes into creating effective marketing. I really try to convey that our products are fresh, that they just came in this morning, that they’re local.” She adds that on the flip side of these benefits, the popularity of what they offer can get out of hand. “A few months ago, we did a big lobster blowout and I promoted it on social media to the point where we had the police show up because it got out of control,” Jordan says.
“When I got my first fishing boat, I was single, and I had just met Pam. I was making that big leap where I was going to borrow money to buy my own boat and go into lobstering,” Skip says. “We worked together, day after day after day, scraping and painting that boat and making it so pretty. [Pam is] an interior designer now, so she had an eye for the right colors. Everything in the boat ended up being beautiful. And the first trip I took on my new boat, she went with me. She never went again, but she went that one time. That's how my career with her and my family started. That was the first day of the rest of my life, so that was a great memory for me in the seafood business.”
Since March of 2020, Chris has been selling his catch from the dock as well as at farmers markets and distribution sites. "We've made some strong relationships with people, and they really enjoy our story,” he explains. Before COVID, Chris mainly sold to wholesale dealers who then sold his product to restaurants and markets; now, his model is largely community-based. The shift is astounding: "we have people that appreciate our family and our business so much that they'll drive from New York to buy a pound or two of our scallops,” Chris remarks.
By now, you have probably noticed Our Wicked Fish’s logo and the beautifully painted fish swimming around our website and our Instagram account. These one-of-a-kind paintings were created by Roxanne Blackmore, the colorful Rhode Island-based artist who has a passion for the ocean and an insane talent with a brush.
Ordering Maine lobsters has never been easier! Cape Cod lobsterman, Rob Martin, offers his locally caught lobsters throughout the year via Salty Lou’s in East Sandwich, Massachusetts. Right now (March 22, 2020) these lobsters are a steal at $7.00/lb and you can text for your order!
The New Bedford Fishing Heritage Center is a small space with a big heart. Visitors get immersed in what it is like to be part of different seafood industry professions at different periods in time! Their exhibits are interactive, informative, and are created with help from the industry professionals that make New Bedford the most valuable seaport in the United States.
Gulf of Maine Sashimi is on a mission to do things differently with New England’s seafood. They’re focused on improving the value of local catch for fishers while providing top-quality sashimi-grade product for consumers and chefs. They’re new, they’re hard-working, and they are motivated to make seafood better for chefs, consumers, and especially local fishers.
North leaves an impression on you. While I recall the food being scrumptious, comforting, and completely restorative when I visited North 3 years ago, what I really remember and savored was the hospitality and humility of it all. They’ve changed locations, but their humility, hospitality, and amazing food (brown buttered monkfish and grilled squid!) is still what makes North a true favorite in Providence.
Tinned seafood is becoming a popular addition to restaurant menus and grocery shopping lists because the quality is amazing, the flavors are delectable, and there are so many ways to enjoy the varieties.
To help you on this new journey, I compiled five questions that will help you evaluate what type of tinned seafood you may enjoy the most. Here they are…
.Did you know Julia Child loved cooking and teaching about New England seafood? While the sustainable seafood movement was not a thing back in the 70s and 80s, we believe this Bostonian would be a force for New England fisheries! Here’s why we think New England needs another Julia Child.
Think about it - seafood fraud makes consumers doubt the integrity of the entire fishing industry, even of those who are approaching seafood the right way. Here’s the good news- you can avoid it. Here are a just a few ways you can protect your health and wallet from common seafood fraud practices
Fishmongers don’t just sell you fish- they have knowledge, connections, and skills to help you have an excellent experience and relationship with your seafood! Here is a quick list of what you can - and can’t- ask from your fishmongers
We want to help you find a unique gift for the seafood lovers / a-fish-ionados in your life. Consider surprising them with one of these thoughtful gifts!
(Photo of Jonah Crab and fresh pasta. Taken by Fishermen’s View, Sandwich MA)
Sure, salmon contains a great amount of omega-3s, but so does shellfish! Throwing back six oysters on the halfshell could provide you more omega 3s than a portion of salmon.
No one would be foolish enough to try to pass beef as chicken; yet, restaurants, grocery stores, and suppliers can be overly creative and deceitful when catfishing customers with fish! We're talking about seafood fraud!
When it comes to Atlantic Salmon, there are five important differences that most restaurant menus, fishmongers, and suppliers don’t broadcast to consumers.
"Massachusetts consumers should have the choice, just as they do in every other state"
Our Wicked Fish, Inc., got a speed lesson in oyster aquaculture from Jennifer and Scott Mullin of Scorton Creek Oysters. After one afternoon, we were astounded with how much time, effort and risk goes into raising oysters in Massachusetts.
After trying this you’ll be wondering why it has taken you this long to pair scallops with sage, prosciutto, and garlic! Enjoy!